Make a rich, comforting One-Pot Creamy Mushroom Chicken dinner. This recipe delivers indulgent flavor with minimal cleanup, perfect for a weeknight meal.
Author:Jen Rwanda
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:American Comfort
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Season the chicken pieces lightly with salt and pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Brown the chicken in batches, about 3-4 minutes per side. Remove the chicken and set aside.
Add the sliced mushrooms and chopped onion to the same skillet. Cook until the mushrooms soften and release their liquid, about 5-7 minutes.
Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
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.
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.
Taste and adjust seasoning if needed.
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.