One Pan Creamy Mushroom Chicken

🧂 Ingredients

• 11.4 oz chicken breast

  2 boneless skinless (or thighs)
• 1 Tbsp butter

  or 50/50 butter and olive oil
• 1 oz flour

  1/4 cup
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 14.8 oz brown mushrooms (cremini)

  or experiment with other mushrooms like baby bella, button, white, or shiitake mushrooms
• 2 Tbsp butter

  or 50/50 butter and olive oil
• 0.5 oz garlic

  2 cloves
• 0.1 oz fresh thyme/parsley

  or 1/2 tsp dried; oregano or rosemary would also work, or a combination.
• 1 cup heavy cream (double cream)

  you can use light cream or half and half for a lighter dish, though evaporated milk will have the best consistency, as it's thicker.
• 1/2 cup chicken stock

  regular or low sodium
• 1/4 cup dry white wine

  like sauvignon blanc or pinto grigio; alternatively use marsala wine, sherry, or a small amount of white wine vinegar/rice vinegar; use more broth and vinegar/lemon juice if alcohol-free
• 1/2 cup grated parmesan

  or gruyere/pecorino

Instructions

• 1 Cut each chicken breast in half lengthwise by placing it flat-side down on a
  chopping board, holding one hand over the top of the meat, then using the other
  to cut through it horizontally.
• 2 Use a meat mallet or rolling pin (over a layer of plastic wrap) to pound all the
  chicken to the same thickness.
• 3 Combine all the breading ingredients into a wide plate/bowl and mix well. Dip
  each chicken piece into the seasoned flour, shaking off excess.
• 4 Melt the butter/oil over medium-high heat in a large skillet. Once hot, add the
  chicken and pan-sear it for 5-6 minutes, turning halfway.
• 5 Meanwhile, clean (with a damp kitchen towel) and slice the mushrooms, and mince
  the garlic.
• 6 Once the chicken is cooked, remove it from the pan, add the rest of the butter
  (or butter/oil combo), and increase the heat to high before stirring in the
  mushrooms.
• 7 Cook the mushrooms for 4-5 minutes until they turn golden brown. As they release
  their liquid, use a spatula to "de-glaze" any brown bits from the bottom of the
  pan.
• 8 Pour the white wine in, scraping the bottom with your spatula to fully de-glaze
  the pan. Cook for a minute or until most of the wine has evaporated.
  
  Add the chicken stock and cook for 1 minute.
• 9 Add the cream, cheese, garlic, and fresh herbs, and reduce the heat to medium.
  Stir and simmer for 2-3 minutes.
  
  Taste and adjust any of the flavors in the sauce to your liking now.
• 10 Add the chicken back into the pan, and allow it to cook for 30-60 seconds or
  until warmed through.
• 11 Enjoy the chicken breast with mushroom sauce while warm, then store any
  leftovers, once cooled (for no longer than 2 hours), in an airtight container in
  the refrigerator for up to three days.

Nutrition Info