One Pan Creamy Chicken and Mushrooms
This One Pan Creamy Chicken and Mushrooms is quick, easy to make, and flavorful! Plus, it's simple yet oh-so-elegant. With a homemade creamy sauce that's to die for, this dish will surely become a favorite in your recipe repertoire.
Servings 4 people
Calories 581kcal
Equipment
Ingredients
- 4 skinless boneless chicken breast
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning (see notes for substitute)
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (56 g) butter divided
- 1 cup yellow onion finely chopped (about one medium onion)
- 4 garlic cloves minced
- 8 oz (226 g) mushrooms sliced
- ¼ cup sun-dried tomatoes chopped chopped (optional)
- ½ cup (120 ml) white wine
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 4 tablespoons (56 g) cream cheese
- Parsley chopped to garnish (optional)
Instructions
- Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts).
- Season each breast with salt, black pepper, and Italian seasoning.
- Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through, about 4 minutes per side. Remove the cooked chicken to a clean plate and cover with foil to keep warm.
- Once the chicken is removed, to the same skillet add the remaining 1 tablespoon of butter. Add onion and garlic and sauté until soft and fragrant. Then, add mushrooms and sun-dried tomatoes and continue sautéing until tender, about 3-4 minutes.
- Add the wine, deglaze the skillet using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Let the wine reduce for 3 – 4 minutes.
- Pour the chicken broth, heavy cream, and cream cheese into the skillet; mix to combine. Stir and scrape up any brown bits from the bottom of the skillet. Reduce heat to low and allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce adjust seasoning by adding salt and pepper if necessary.
- Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through, about 2 -3 more minutes. Serve with fresh chopped parsley, if desired.
Notes
Italian Seasoning: If you don't have Italian seasoning, add 1/2 teaspoon of dry oregano + 1/2 teaspoon of dry basil.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan slowly and over low heat until warmed through.
Freeze: I don’t recommend freezing this creamy chicken since the creamy sauce doesn’t hold up well in the freezer.
Recipe Tips:
- Prep Ahead: Chop your vegetables and measure out your ingredients before you start cooking for a smoother cooking process.
- Don't Overcrowd the Pan: Ensure there's enough space between the chicken pieces and mushrooms in the pan to allow them to brown properly.
- Adjust Seasoning: Taste and adjust the seasoning of the sauce before serving. Everyone's palate is different, so feel free to tweak the salt, pepper, and herbs to your liking.
- Vegetarian Option: Skip the chicken and use extra mushrooms or tofu for a delicious vegetarian version.
- Add Bacon: Everything's better with bacon! Cook some crispy bacon and crumble it over the finished dish for an added flavor boost.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Spinach: Add a handful of fresh spinach leaves to the pan during the last few minutes of cooking for added color and nutrition.
- Parmesan Cheese: Stir in some grated Parmesan cheese into the sauce for an extra layer of flavor.
Nutrition
Calories: 581kcal | Carbohydrates: 15g | Protein: 31g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 172mg | Sodium: 1064mg | Potassium: 1028mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1369IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg