One-Pan Mushroom Chicken Recipe In a Decadent Garlic Cream Sauce (35 Minutes) by Elisa Schmitz

If you're in the mood for a rich and creamy chicken dinner, then here's an amazing recipe you need to try. This juicy mushroom chicken recipe in a decadent garlic cream sauce is beyond delicious. Plus, it comes together in one pan with just 10 ingredients and in only about 35 minutes. Winner winner chicken dinner!

The thick and creamy sauce in this one-pan chicken recipe is so good, you'll want to eat it with a spoon. After one bite, I'm pretty sure this easy chicken and mushroom recipe will become a family favorite (plus, check out the health benefits of mushrooms). After his first taste, my husband asked when I'd be making it again! And, because this high-protein chicken recipe uses only one pan, it's pretty simple to make.

To make this scrumptious chicken dinner, here's what you need to gather: boneless/skinless chicken thighs, flour, extra virgin olive oil, fresh mushrooms, butter, chicken broth, heavy whipping cream, Dijon mustard, minced garlic and oregano. The chicken is coated in flour before being cooked in a skillet until golden. You cook the rest of the ingredients in the same skillet then put everything together until it's creamy delicious.

Serve this succulent chicken for dinner over your favorite pasta or rice, to soak up the decadent sauce. I served it over fresh rotini and it was incredible. I added some fresh parsley for a pop of color!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

• 1 pound (about 6) boneless/skinless chicken thighs
• 1/4 cup flour (all-purpose flour or gluten-free flour), for coating the chicken
• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 12 ounces baby bella cremini mushrooms, sliced
• 3/4 teaspoon oregano
• 4 teaspoons minced garlic
• 1/2 cup chicken broth
• 2 tablespoons Dijon mustard
• 1 1/2 cups heavy whipping cream

Here's how to make it:

1. Season the chicken thighs with sea salt and black pepper. Add the flour to a small bowl. Coat the chicken in the flour. (To make this recipe gluten-free, use gluten-free flour. Instead of chicken thighs, you could try this recipe with boneless, skinless chicken breasts. Keep in mind that cooking time may need to be adjusted.)
   
2. Add the olive oil to a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 4 to 5 minutes per side.
   
3. Remove chicken from pan and set aside.
   
4. Reduce heat to medium and add the butter to the pan. After it's melted, add the mushrooms and oregano. Cook for a few minutes, stirring, until mushrooms are crisp-tender. Remove mushrooms from pan and put them on the same plate as the chicken.
   
5. Add the chicken broth, garlic and Dijon mustard to the pan and stir to combine. Cook, stirring, until sauce is reduced by about half.
   
6. Add the heavy cream to the pan and stir to combine. Add the chicken and mushrooms and stir to combine. Cook chicken and mushrooms in the sauce until everything is cooked through and sauce has thickened, about 5 minutes. Chicken is done when it reaches an internal temperature of 165 F on a food thermometer.
   
7. Serve immediately over pasta or rice or with your favorite side dishes. Garnish with fresh parsley, if desired. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or on the stovetop.
   

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