Description
One Skillet Chicken with Garlicky Mushroom Cream Sauce is a 30-minute, one-pan dinner that brings together juicy chicken, earthy mushrooms, and a rich, garlicky cream sauce. It’s cozy enough for a weeknight family dinner and elegant enough for a date night—minimal cleanup, maximum comfort.
Ingredients
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4 boneless, skinless chicken breasts or thighs
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Salt and pepper, to taste
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1 cup (240 ml) chicken broth
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1 tablespoon minced garlic
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½ teaspoon red pepper flakes
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½ teaspoon dried thyme
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2 tablespoons olive oil
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8 oz (225 g) baby bella (cremini) mushrooms, sliced
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⅓ cup (50 g) finely diced shallots or red onions
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2 tablespoons butter
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¼ cup (60 ml) heavy cream
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2 tablespoons chopped parsley or basil
Instructions
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Prep Chicken: Pound chicken to ½-inch thickness. Season both sides with salt and pepper.
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Mix Sauce Base: In a bowl, stir together broth, garlic, red pepper flakes, and thyme.
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Brown Mushrooms: Heat 1 tbsp olive oil in skillet. Cook mushrooms 3–4 minutes until golden. Remove.
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Sear Chicken: Add remaining oil. Cook chicken 2–3 minutes per side until browned. Remove.
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Make Sauce: Lower heat. Add shallots and broth mixture, scraping up browned bits. Simmer 8–10 minutes until reduced to about ⅓ cup.
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Finish Sauce: Off heat, whisk in butter, then stir in cream and mushrooms. Return to heat for 30 seconds (don’t boil).
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Bake: Return chicken to skillet. Spoon sauce over top. Bake at 375ºF (190ºC) for 5–8 minutes until chicken is fully cooked. Garnish with parsley or basil.
Notes
Let sauce reduce fully for best flavor.
Swap half the broth for white wine for depth.
Parmesan can be added for a richer finish.
Pounding chicken ensures even cooking.
Zucchini or spinach make good mushroom substitutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet + Oven Finish
- Cuisine: American