This efficient one-pan meal combines seared chicken and savory mushrooms in a rich, garlic-infused cream sauce. It is designed for quick preparation and easy cleanup, making it an ideal choice for weeknight dinners.

List of ingredients

4 boneless skinless chicken breasts or thighs – pounded to equal thickness for even cooking.
Salt and pepper – used for basic seasoning of the meat.
1 cup chicken broth – provides the savory liquid base for the sauce.
1 tablespoon minced garlic – adds a pungent, aromatic flavor.
½ teaspoon red pepper flakes – introduces a subtle heat.
½ teaspoon dried thyme – adds an earthy, herbal note.
2 tablespoons olive oil – used for searing the mushrooms and chicken.
8 ounces baby bella (cremini) mushrooms, sliced – provides texture and umami flavor.
⅓ cup finely diced shallots or red onions – adds a sweet, sharp aromatic base.
2 tablespoons butter – used to enrich the sauce and add gloss.
¼ cup heavy cream – creates the thick, creamy consistency of the sauce.
2 tablespoons chopped parsley or basil – used as a fresh garnish for color and brightness.

step-by-step instructions

Prepare the meat: Use a meat mallet to pound the chicken breasts or thighs until they are approximately ½ inch thick. Season both sides of the meat with a pinch of salt and pepper.
Mix the aromatics: In a small bowl or a 2-cup measuring cup, whisk together the chicken broth, minced garlic, red pepper flakes, and dried thyme.
Heat the oven: Preheat your oven to 375ºF and position the oven rack in the lower third of the oven.
Sear the mushrooms: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until they are browned on both sides. Transfer the mushrooms to a large plate.
Brown the chicken: Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Add the chicken and sear for 2-3 minutes per side until browned. Remove the chicken and place it on the plate with the mushrooms.
Reduce the sauce: Lower the heat to medium and add the diced shallots to the skillet. Pour in the chicken broth mixture and use a whisk to scrape the bottom of the pan, loosening all the browned bits. Let the sauce simmer and reduce for 8-10 minutes until only about ⅓ cup of liquid remains.
Finish the sauce: Remove the skillet from the heat. Whisk in the butter until it is completely melted. While still off the heat, stir in the heavy cream and the browned mushrooms.
Final heat and bake: Place the skillet back over the flame for 30 seconds, ensuring the sauce does not reach a boil. Return the chicken to the pan and drizzle the sauce over the top. Transfer the skillet to the oven and bake for 5-8 minutes, or until the chicken is cooked through.
Garnish and serve: Remove from the oven and top with chopped parsley or basil before serving warm.

Essential Cooking Techniques for Best Results

Uniform Thickness for Even Cooking

Pounding the chicken to a consistent ½ inch thickness is critical for this recipe. This prevents the thinner edges from overcooking and drying out while the thicker center remains raw. Use a meat mallet or the bottom of a heavy skillet to achieve an even surface across each piece.

Proper Searing of Mushrooms

To prevent mushrooms from steaming and becoming rubbery, ensure the skillet is hot before adding the oil. Avoid overcrowding the pan; if the mushrooms are too close together, they release moisture that boils rather than browns. Cook them undisturbed for a minute or two to develop a deep golden crust.

The Importance of Sauce Reduction

The step of simmering the chicken broth mixture until it reduces to ⅓ cup is non-negotiable. Reduction concentrates the flavors and thickens the liquid through evaporation. If you skip this step, the addition of cream and butter will result in a watery sauce rather than a velvety glaze.

Deglazing the Pan

When you add the broth to the skillet, use a whisk or wooden spoon to vigorously scrape the bottom of the pan. These brown bits, known as fond, contain concentrated flavors from the seared chicken and mushrooms. Incorporating them into the sauce adds significant depth and complexity to the final dish.

Avoiding Sauce Separation

Adding the butter and heavy cream while the pan is off the heat prevents the emulsion from breaking. If the cream is boiled too aggressively, it can separate or curdle. The final 30-second flash on the heat is only to ensure the sauce is warm before it enters the oven.

Ingredient Substitutions and Alternatives

Alternative Cuts of Chicken

While chicken breasts are lean, boneless skinless chicken thighs are a great alternative. Thighs contain more fat, which makes them more forgiving during the searing and baking process. If using thighs, you may need to increase the oven time by 2-3 minutes to ensure they reach an internal temperature of 165ºF.

Different Mushroom Varieties

Baby bella or cremini mushrooms provide a balanced flavor, but you can use white button mushrooms for a milder taste. For a more intense, earthy flavor, try sliced shiitake or oyster mushrooms. Keep the quantity at 8 ounces to maintain the sauce-to-mushroom ratio.

Replacing Shallots or Red Onions

If shallots are unavailable, finely diced yellow or white onions are acceptable substitutes. Since yellow onions are slightly less sweet than shallots, you may want to sauté them for an extra minute to caramelize them. Leeks, finely chopped, also work well for a milder, sweeter flavor profile.

Dairy-Free Cream Alternatives

For a dairy-free version, replace the heavy cream with full-fat coconut milk or a cashew-based cream. Replace the butter with a plant-based butter alternative or a tablespoon of olive oil. Note that coconut milk may add a slight coconut flavor to the sauce.

Herb Variations

If you do not have dried thyme, dried oregano or rosemary are suitable replacements. For the garnish, if parsley or basil are unavailable, fresh chives or chopped cilantro can add a bright contrast to the rich cream sauce.

Suggested Serving Ideas

Pairing with Pasta

This dish is excellent served over a bed of pasta. Angel hair, linguine, or fettuccine are the best choices as their surface area allows the cream sauce to cling to the noodles. Toss the cooked pasta directly into the skillet with the remaining sauce before plating.

Low-Carb Vegetable Sides

To keep the meal lower in carbohydrates, serve the chicken with steamed asparagus, sautéed spinach, or roasted cauliflower. The richness of the mushroom cream sauce complements the bitterness of greens and the sweetness of roasted cruciferous vegetables.

Grain-Based Accompaniments

Wild rice, quinoa, or brown rice serve as hearty bases that soak up the extra sauce. For a more refined presentation, a side of creamy mashed potatoes or a parmesan risotto provides a complementary texture to the seared chicken.

Crusty Bread for Sauce

Serving the dish with a toasted baguette or a slice of sourdough bread is highly recommended. The bread can be used to mop up the remaining garlicky cream sauce from the plate, ensuring none of the flavor goes to waste.

Storage and Reheating Guidelines

Refrigerator Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 to 4 days. Keep the chicken submerged in the sauce to prevent the meat from drying out during storage.

Freezing Instructions

This dish is not recommended for long-term freezing because the cream sauce may separate or break upon thawing. If you must freeze it, do so for no more than two weeks and thaw it slowly in the refrigerator before reheating.

Reheating on the Stovetop

The best way to reheat this meal is in a skillet over low heat. Add a tablespoon of chicken broth or water to the pan to loosen the thickened sauce. Cover the pan with a lid to trap steam, which helps the chicken stay moist while warming through.

Microwave Reheating Tips

If using a microwave, heat the chicken on medium power in short intervals. Stir the sauce every 60 seconds to redistribute the heat and prevent the cream from separating. Avoid overheating, as this can make the chicken rubbery.

Make-Ahead Advice

Prepping Ingredients in Advance

You can prep all the vegetables and liquids hours before cooking. Dice the shallots, slice the mushrooms, mince the garlic, and whisk the broth mixture. Store them in separate containers or a divided prep tray in the fridge.

Pounding Chicken Early

The chicken can be pounded and seasoned up to 4 hours in advance. Keep the meat covered in the refrigerator until you are ready to sear. This allows the salt to penetrate the meat slightly, improving the overall flavor.

Partial Sauce Preparation

You can prepare the broth reduction (up to the point where it is reduced to ⅓ cup) ahead of time. When ready to finish the dish, simply reheat the reduction, add the butter and cream, and follow the final steps of the recipe.

Troubleshooting Common Issues

Sauce Is Too Thin

If the sauce remains watery after the reduction step, simmer it for another 2-3 minutes. Ensure you are using a wide skillet, as a narrow pot slows down evaporation. Avoid adding extra cream to try and thicken it, as this will dilute the flavor.

Chicken is Overcooked

If the chicken becomes dry, it is likely due to too much time in the oven or uneven thickness. Always check the internal temperature with a meat thermometer; remove the skillet as soon as the thickest part of the chicken reaches 165ºF.

Mushrooms are Not Browning

If mushrooms release too much water and boil instead of browning, you may have added too many at once or the pan wasn’t hot enough. Remove the excess liquid from the pan or cook the mushrooms in two separate batches.

Sauce Breaks or Separates

Sauce separation usually happens if the cream is boiled or if the butter was added to a pan that was too hot. To fix a broken sauce, whisk in a small amount of cold chicken broth or a teaspoon of cornstarch slurry over very low heat.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work very well and are often more juicy. You may need to adjust the oven time by a few minutes to ensure they are fully cooked through.

What is the best pan to use for this recipe?

An oven-safe stainless steel or cast-iron skillet is ideal. These materials provide superior searing capabilities for the mushrooms and chicken and can transition safely from the stovetop to the oven.

Can I make this recipe without heavy cream?

You can use half-and-half, though the sauce will be slightly thinner. For a non-dairy option, full-fat coconut milk or cashew cream are the most effective substitutes for maintaining a creamy texture.

How do I know when the sauce has reduced enough?

The sauce should look syrupy and coat the back of a spoon. Visually, you should see that the volume of the liquid has decreased significantly from the original cup of broth to about ⅓ cup.

Is it necessary to pound the chicken?

Yes, pounding the chicken ensures that all pieces cook at the same rate. Without this step, the thinner ends of the breast will overcook before the center is safe to eat.

One Skillet Chicken with Garlicky Mushroom Cream Sauce

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Author: samanthahayes
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: General

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Description

This easy chicken dinner is made with sautéed garlic and mushrooms and topped with a creamy sauce.

Ingredients

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4 boneless skinless chicken breasts (or thighs)
salt and pepper
1 cup chicken broth
1 tablespoon minced garlic
½ teaspoon red pepper flakes
½ teaspoon dried thyme
2 tablespoons olive oil
8 ounces baby bella (cremini mushrooms, sliced)
⅓ cup finely diced shallots (or red onions)
2 tablespoons butter
¼ cup heavy cream
2 tablespoons chopped parsley (or basil)

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Instructions

Step 1: Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
Step 2: In a 2 cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
Step 3: Position a rack in the lower third of the oven and preheat the oven to 375ºF.
Step 4: Heat 1 tablespoon of the olive oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove to a plate.
Step 5: Heat the remaining 1 tablespoon of oil on medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Remove chicken to plate.
Step 6: Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce simmer and reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
Step 7: When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame add the heavy cream and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.

Notes

Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: 30 Minute Meals, Chicken
Method: Sautéing, Oven-finishing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 326 kcal
Sugar: 3 g
Sodium: 580 mg
Fat: 21 g
Saturated Fat: 11 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 27 g
Cholesterol: 115 mg