Make One-Skillet Chicken with Garlicky Mushroom Cream Sauce

Another pan-fried chicken recipe! This easy chicken dinner is made with sautéed garlic and mushrooms and topped with a creamy sauce. I used chicken breasts for this recipe, but the chicken legs would be delicious too!

INGREDIENTS:

• 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 oz baby bella mushrooms (cremini), sliced


• ⅓ cup finely diced shallots (or red onions)


• 2 tablespoons butter


• ¼ cup heavy cream


• 2 tablespoons chopped parsley (or basil)

DIRECTIONS:

1. Using a mallet, pound the chicken breasts / thighs ½ inch thick. Sprinkle a pinch of salt and pepper on both sides of the chicken.


2. In a 2-cup measuring cup or small bowl, combine the chicken broth, chopped garlic, red pepper flakes and dried thyme.


3. Place a rack in the lower third of the oven and preheat the oven to 375ºF.


4. Heat 1 tablespoon olive oil in a baking pan over medium-high heat. Add the mushrooms and allow to brown for 3-4 minutes, stirring as needed to brown both sides. Remove the mushrooms from a plate (use a large one to remove the chicken too).


5. Heat the remaining tablespoon of oil over medium-high heat. Add the chicken and brown on both sides for 2-3 minutes on each side. Don't worry if the chicken is not fully cooked, we will finish it in the oven. Remove the chicken from the plate.


6. Reduce the flame to medium, add the shallots to the pan with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so that all of the brown pieces are loosened. Let the sauce simmer and reduce for about 8-10 minutes or until about AB the cup of the sauce remains. <- if you do not do this step, your sauce will NOT thicken.


7. Once the sauce is thickened, remove from heat, add the butter and whisk until it completely melts. With the pan off, add the heavy cream and the mushrooms and whisk to combine. Return the pan to the flame for only 30 seconds, do not let the sauce boil. Remove from heat, return the chicken to the pan and pour the sauce over the chicken. Place pan in oven for 5 to 8 minutes or until chicken is cooked through. Garnish with chopped parsley or basil and serve hot.

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