Kitchen notes · a little help before you start
One Skillet Chicken with Garlicky Mushroom Cream Sauce
A garlicky mushroom sauce gives this chicken plenty to look forward to, especially the creamy spoonfuls around the edges. The mushrooms get their own chance to brown before joining the sauce.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Even out the chicken
Pound the chicken to the specified thickness, then season both sides before browning.
2. Use an oven-safe skillet
The chicken finishes in the oven after the sauce is made in the same skillet.
3. Reduce the broth properly
Simmer until about a third of a cup remains; this reduction lets the sauce thicken.
Get to know the ingredients
Sliced cremini mushrooms
Brown the sliced mushrooms first, then set them aside until the cream goes into the sauce.
Finely diced shallots
Shallots or red onion are allowed. They join the reduced heat with the broth mixture.
Heavy cream off the heat
Whisk in the cream with the skillet off the flame, after the butter melts.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for One Skillet Chicken with Garlicky Mushroom Cream Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Add the fresh herbs
Once the chicken is cooked through in the oven, top with chopped parsley or basil and serve warm.
A little more help as you go
Loosen the browned bits
Whisk across the skillet bottom as the broth mixture goes in to release the browned bits.
Keep the cream from boiling
The sauce gets only a brief return to the flame after adding cream; don't let it boil.
A few questions you might have
Can I use chicken thighs?
Boneless skinless thighs are listed alongside breasts. Pound either to the same thickness before seasoning.
Should the chicken be cooked through before making sauce?
Browning is the first stage. The chicken finishes cooking in the oven after returning to the sauce.
When do I mix in the dried thyme?
Combine it with the broth, minced garlic and red pepper flakes before you begin cooking.
Does the butter go in while the sauce simmers?
Remove the reduced sauce from the flame first, then whisk the butter in until completely melted.
Where should the oven rack sit?
Position it in the lower third before preheating, ready for the chicken's final oven stage.
Any more cooking tips?
Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: littlespicejar.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
