One-Pan Creamy Mushroom Chicken
One-Pan Creamy Mushroom Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast cutlets, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the Creamy Mushroom Sauce
- 2 tablespoons butter, divided
- 3 garlic, cloves, minced
- 1/2 cup yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For Serving
- 2 cups mashed potatoes, prepared
- 1 cup green beans, steamed
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Place chicken breast cutlets into a large bowl. Season generously with salt, black pepper, garlic powder, dried Italian herbs, crushed red pepper flakes (if using), and paprika. Drizzle with olive oil. Mix thoroughly by hand to ensure all chicken pieces are evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of butter in a large skillet or pan over medium-high heat. Once hot, carefully place the seasoned chicken cutlets into the pan. Cook for approximately 4 to 5 minutes per side until the chicken is golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 10 min
- 3
In the same pan with the remaining pan drippings, add the minced garlic and diced yellow onion. Sauté over medium heat until fragrant and softened, about 2-3 minutes.
⏱️ 3 min
- 4
Stir in the sliced cremini mushrooms and 2 tablespoons of chopped fresh parsley. Continue to sauté for 5-7 minutes until the mushrooms have softened and released their moisture.
⏱️ 5 min
- 5
Add the remaining 1 tablespoon of butter to the mushroom mixture. Stir well, then sprinkle the all-purpose flour over the mixture. Stir continuously for 1-2 minutes until the flour is completely cooked through and incorporated into the vegetables, forming a roux-like base. Season with additional salt and black pepper to taste.
⏱️ 2 min
- 6
Gradually pour the heavy cream into the pan with the mushroom and onion mixture, whisking constantly to prevent lumps. Bring the sauce to a boil, then reduce the heat to a simmer. Continue to cook, stirring occasionally, until the sauce thickens to your desired consistency, about 3-5 minutes.
⏱️ 5 min
- 7
Return the cooked chicken cutlets to the pan, nestling them into the creamy mushroom sauce. Allow the chicken to simmer in the sauce for an additional 1-2 minutes to heat through and absorb the flavors.
⏱️ 2 min
- 8
Garnish the dish with the remaining 1 tablespoon of fresh chopped parsley. Serve the creamy mushroom chicken immediately over a bed of prepared mashed potatoes, accompanied by a side of steamed green beans.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Creamy Mushroom Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast cutlets, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the Creamy Mushroom Sauce
- 2 tablespoons butter, divided
- 3 garlic, cloves, minced
- 1/2 cup yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For Serving
- 2 cups mashed potatoes, prepared
- 1 cup green beans, steamed
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Place chicken breast cutlets into a large bowl. Season generously with salt, black pepper, garlic powder, dried Italian herbs, crushed red pepper flakes (if using), and paprika. Drizzle with olive oil. Mix thoroughly by hand to ensure all chicken pieces are evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of butter in a large skillet or pan over medium-high heat. Once hot, carefully place the seasoned chicken cutlets into the pan. Cook for approximately 4 to 5 minutes per side until the chicken is golden brown and cooked through. Remove the cooked chicken from the pan and set aside on a plate.
⏱️ 10 min - 3
In the same pan with the remaining pan drippings, add the minced garlic and diced yellow onion. Sauté over medium heat until fragrant and softened, about 2-3 minutes.
⏱️ 3 min - 4
Stir in the sliced cremini mushrooms and 2 tablespoons of chopped fresh parsley. Continue to sauté for 5-7 minutes until the mushrooms have softened and released their moisture.
⏱️ 5 min - 5
Add the remaining 1 tablespoon of butter to the mushroom mixture. Stir well, then sprinkle the all-purpose flour over the mixture. Stir continuously for 1-2 minutes until the flour is completely cooked through and incorporated into the vegetables, forming a roux-like base. Season with additional salt and black pepper to taste.
⏱️ 2 min - 6
Gradually pour the heavy cream into the pan with the mushroom and onion mixture, whisking constantly to prevent lumps. Bring the sauce to a boil, then reduce the heat to a simmer. Continue to cook, stirring occasionally, until the sauce thickens to your desired consistency, about 3-5 minutes.
⏱️ 5 min - 7
Return the cooked chicken cutlets to the pan, nestling them into the creamy mushroom sauce. Allow the chicken to simmer in the sauce for an additional 1-2 minutes to heat through and absorb the flavors.
⏱️ 2 min - 8
Garnish the dish with the remaining 1 tablespoon of fresh chopped parsley. Serve the creamy mushroom chicken immediately over a bed of prepared mashed potatoes, accompanied by a side of steamed green beans.
⏱️ 1 min