One-Pan Creamy Mushroom Chicken

Instructions:

1. Season both sides of the chicken with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add sliced onions and cook for 3–4 minutes, until soft and translucent.
4. Stir in minced garlic and mushrooms. Cook for 5 minutes, or until mushrooms are browned and tender, stirring occasionally.
5. Pour in the heavy cream and chicken broth. Stir in dried thyme and Parmesan cheese (if using). Simmer for 4–5 minutes until the sauce is thickened slightly.
6. Return the chicken to the skillet and spoon the sauce over it. Let simmer for another 2 minutes to reheat and infuse flavor.
7. Garnish with chopped parsley and serve warm.

Variations :

• Herb Infusion: Add fresh thyme or rosemary instead of dried herbs for a fresher finish.
• Wine Upgrade: Deglaze the pan with a splash of white wine before adding the cream for a more complex flavor.
• Dairy-Free Option: Use coconut cream and dairy-free butter for a creamy, lactose-free alternative.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for gentle heat.

Tips :

• Pound chicken to even thickness before searing for faster, more consistent cooking.
• Don’t rush the mushrooms—let them caramelize for deeper flavor.
• Use a large skillet to ensure enough space for browning and even sauce distribution.
• Serve with sides like mashed potatoes, pasta, polenta, or crusty bread to catch every drop of sauce.

One-Pan Creamy Mushroom Chicken is a rich, flavorful dish that’s easy to make and sure to impress. It’s a timeless comfort food that combines rustic simplicity with elegant results.