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35-Minute One-Pot Creamy Mushroom Chicken Magic

One-Pot Creamy Mushroom Chicken

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Make a rich, comforting One-Pot Creamy Mushroom Chicken dinner. This recipe delivers indulgent flavor with minimal cleanup, perfect for a weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 pound cremini or white mushrooms, sliced
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Brown the chicken in batches, about 3-4 minutes per side. Remove the chicken and set aside.
  4. Add the sliced mushrooms and chopped onion to the same skillet. Cook until the mushrooms soften and release their liquid, about 5-7 minutes.
  5. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  7. Return the cooked chicken to the skillet. Reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the chicken is cooked through.
  8. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently, uncovered, until it thickens slightly, about 3 minutes. Do not boil after adding cream.
  9. Taste and adjust seasoning if needed.
  10. Garnish with fresh parsley before serving.

Notes

  • You can use chicken breasts or thighs; thighs stay moister.
  • For a richer flavor, use a mix of wild mushrooms instead of just cremini.
  • If the sauce seems too thin, let it simmer uncovered for a few extra minutes.
  • Serve this dish over rice, pasta, or alongside crusty bread for soaking up the sauce.

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