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Here’s a delicious and easy One-Pot Creamy Mushroom Chicken recipe that’s perfect for a comforting weeknight dinner. It’s rich, flavorful, and requires minimal cleanup!
Ingredients:
- 2 boneless, skinless chicken breasts (or thighs), sliced into cutlets or chunks
- 8 oz (225g) mushrooms (cremini, button, or wild), sliced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional)
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- ½ tsp paprika
- 2 tbsp olive oil or butter
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prep the Chicken:
- Season chicken with salt, pepper, and paprika.
- Heat 1 tbsp oil or butter in a large skillet over medium-high heat.
- Sear chicken until golden (3-4 mins per side). Remove and set aside.
- Cook the Mushrooms & Aromatics:
- In the same skillet, add the remaining oil/butter.
- Sauté onions until soft (~2 mins), then add mushrooms and cook until browned (~5 mins).
- Stir in garlic and thyme, cooking for 30 seconds until fragrant.
- Make the Sauce:
- Pour in chicken broth, scraping up any browned bits. Simmer for 2 mins.
- Reduce heat to medium-low, then stir in heavy cream, Parmesan, and Dijon mustard. Simmer until slightly thickened (~3-4 mins).
- Finish the Dish:
- Return chicken to the skillet, coating it in the sauce. Simmer for 5 mins until chicken is cooked through.
- Adjust seasoning with salt & pepper.
- Serve:
- Garnish with fresh parsley.
- Great over pasta, rice, or mashed potatoes!
Tips:
- For extra flavor, add a splash of white wine with the broth.
- Swap chicken for pork or tofu if preferred.
- Stir in spinach or peas at the end for a veggie boost.
Enjoy your creamy, dreamy mushroom chicken! Let me know if you’d like any modifications. 😊
