One-Pan Chicken Breast Recipe With Creamy Mushroom Sauce (20 Minutes, 8 Ingredients) by Ann Marie G. Halstead
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One-pan recipes are a must in my house some nights. We're busy! Who wants to spend extra time in the kitchen washing all those pots and pans? Not me. This one-pan chicken recipe is a quick and easy dinner that tastes like it took a lot longer than 20 minutes to make. Plus, just one pan to wash!
Simple pan-seared chicken breasts are taken up a notch with a creamy mushroom sauce in this chicken recipe. Here is your short shopping list for this chicken dinner: boneless, skinless chicken breasts, olive oil, butter, fresh mushrooms (check out the health benefits of mushrooms), garlic, chicken broth, heavy cream and Parmesan cheese. Pounding the chicken to an even thickness helps them cook more evenly and faster, so don't skip this step.
Serve these moist chicken breasts and creamy mushroom gravy over mashed potatoes, rice or steamed or roasted vegetables for a satisfying 20-minute meal. We like green beans, broccoli, asparagus, cauliflower or brussels sprouts as a side dish with this high-protein recipe. Sometimes I'll chop and stir the vegetables into the gravy. So delicious!
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts, pounded to an even thickness
- 1 tablespoon olive oil
Mushroom Sauce
- 2 tablespoons butter
- 8 ounces fresh sliced mushrooms
- 4 cloves garlic, minced
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Here's how to make it:
- Season the chicken with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Cook the chicken until golden brown on both sides and just cooked through, about 3 to 4 minutes per side. Remove to a plate. Chicken is cooked at 165 degrees F internal temperature with a food thermometer. You could use chicken thighs instead of breasts.
- Melt the butter in the same skillet. Add the mushrooms and cook until soft and golden brown, about 5 minutes. Add the garlic and cook 30 seconds.
- Add the chicken broth and cook, stirring, about 2 minutes.
- Reduce heat and pour in the cream. Bring to a gentle simmer. Stir in the Parmesan. Season with salt and pepper. If you have time, grate the Parmesan cheese fresh.
- Add the chicken back to the sauce and heat through. Serve. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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