Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
One-Pan Creamy Garlic Chicken with Mushrooms

One-Pan Creamy Garlic Chicken with Mushrooms

This One-Pan Creamy Garlic Chicken is the ultimate weeknight indulgence. Perfectly seared chicken breasts are nestled in a rich, luxurious sauce made with garlic, mushrooms, cream, and Parmesan. Every component cooks in the same skillet, building layers of flavor while minimizing cleanup. It’s elegant enough for date night, simple enough for any evening, and naturally low-carb and gluten-free.

 

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 tbsp olive oil

For the Mushrooms & Aromatics:

  • 8 oz cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1 medium shallot, finely diced
  • 6-8 garlic cloves, minced

For the Creamy Garlic Sauce:

  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Prep chicken: Pound chicken to even ½-inch thickness. Pat dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
  2. Sear chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook undisturbed 4-5 minutes until golden brown. Flip and cook 4-5 minutes more until internal temperature reaches 165°F. Transfer to a plate; tent with foil.
  3. Cook mushrooms: Reduce heat to medium. Add butter to same skillet. Add mushrooms in a single layer. Cook undisturbed 3-4 minutes until golden. Stir and cook 3-4 minutes more until caramelized.
  4. Add aromatics: Add shallot and cook 1-2 minutes until softened. Add garlic and cook 60 seconds until fragrant.
  5. Build sauce: Pour in ¼ cup chicken broth and scrape up browned bits. Add remaining ¾ cup broth, heavy cream, Dijon, Italian seasoning, and red pepper flakes. Simmer gently 3-4 minutes until slightly thickened.
  6. Add cheese: Remove from heat. Gradually stir in Parmesan until melted and smooth.
  7. Return chicken: Nestle chicken back into skillet, spooning sauce over top. Warm over low heat 2-3 minutes.
  8. Finish: Stir in fresh lemon juice. Garnish with parsley and serve immediately.

Notes

  • Pound chicken evenly: Uniform thickness ensures even cooking and prevents dry edges.
  • Don’t skip the fond: Those browned bits in the pan are flavor gold—deglaze thoroughly.
  • Freshly grated Parmesan is essential: Pre-shredded contains anti-caking agents that prevent smooth melting.
  • For a thicker sauce: Mix 1 tbsp cornstarch with 1 tbsp cold water and stir in during the final simmer.
  • Leftovers: Store in an airtight container for up to 3 days. Reheat gently over low heat.

Find it online: https://juicymeatrecipes.com/one-pan-creamy-garlic-chicken-with-mushrooms/