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One-Pot Creamy Garlic Mushroom Chicken

We’re going back to the old roots with this recipe making a one-pot creamy garlic mushroom chicken. This recipe is really easy to put together. It tastes fantastic. All of the ingredients are relatively cheap and you can serve it with all sorts of your different favorites. Let’s get straight into it.

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Why You’ll Love This

This recipe is really easy to put together. It tastes fantastic. All of the ingredients are relatively cheap and you can serve it with all sorts of your different favorites. Recipes like this are absolutely delicious. The mushrooms are soft still have a slight little bite have a nice nutty flavor on them that chicken is absolutely perfect it’s a little bit moist juicy just blends perfectly with that mushrooms and that cream sauce. Looks absolutely incredible and smells amazing too.

Ingredients

For the Chicken

eight large boneless and skinless chicken thighs (You can also use chicken breast as well)
two teaspoons of olive oil
Two and a half grams of both onion and garlic powder
one gram of both dried thyme and dried oregano
sea salt flakes to your liking
crack black pepper, 30 cracks worth

For the Sauce

two small shallots (or one brown eye yellow onion)
300 grams of Swiss brown mushrooms (also known as baby porter bellows or creamy mushrooms)
six cloves of freshly peeled garlic
three grams of flat leaf parsley (optional for infusion)
one gram of fresh tarragon (optional for infusion)
one and a half tablespoons or 30 milliliters of olive oil
20 grams of unsalted butter
salt
100 milliliters of white wine or chicken stock
300 milliliters of thickened cream
cracked black pepper
50 grams of Parmesan cheese (optional)

For Garnish

extra parmesan cheese
some flat leaf parsley
some cracked black pepper

Instructions

Alright starting out we’re going to need two small shallots or shallots. You can also use one brown eye yellow onion if you can’t get hold of these and we’re going to peel them, slice them in half and then remove the tip leaving the root intact and then just dice these the same way you would with a regular onion making sure they’re nice and fine and cut right down to that root so it reduces the waste and you can also save that root for a stock.
Next is 300 grams of Swiss brown mushrooms. We’re just going to thinly slice these. You can also snap the stem off so it can sit flat on the bench and then just do the exact same thing slicing it nice and thin as well as doing the same with the stem.
Being a creamy garlic sauce we’re going to need six cloves of freshly peeled garlic. Run these along a microplane to create a paste make sure you scrape it all out of there.
As for some optional ingredients for infusion we’re going to need three grams of flat leaf parsley and one gram of fresh tarragon. Both of these can be scrunched together to create a tight bunch and then we can roughly chop into nice fine pieces just make sure there’s no leaves or stems.
Now with the chicken I’m using eight large boneless and skinless chicken thighs. We’re going to add this to a large mixing bowl and follow that up with two teaspoons of olive oil.
Two and a half grams of both onion and garlic powder, one gram of both dried thyme and dried oregano, sea salt flakes to your liking and then crack black pepper, 30 cracks worth.
Give this a really good mix around with a spoon or use your hands whatever you’re into just until everything is completely combined and this can be popped aside for the time being.
Place a large pan or part over a medium high heat. Add in one and a half tablespoons or 30 milliliters of olive oil and then get that nice and hot.
Then we can add in our season chicken just give it a spread around so it can pick up that oil and spread the oil around the pan.
Sear this for about six minutes on each side. We’re going to cook this pretty much the whole way right now and get in that nice crust on there.
Once that is nice and cooked and nice and browned all over just remove it place it into a bowl and then we’re going to allow this to rest for the time being and then you can repeat that with the other batch.
With the chicken out the way and into the same pan add 20 grams of unsalted butter allowing it to start melting then follow that up with the shallots and we’re going to mix this around and only cook this for one minute to pick up some of that stuck chicken flavor.
Then follow it up with the mushrooms make sure you do scrape all of them in there to not waste any and then we’re going to cook this for about five to six minutes.
Continue cooking this until that moisture has pretty much reduced and those mushrooms are nice and browned with a nice little nutty smell on them.
After about six minutes and the mushrooms are nice and golden add in that minced garlic and we can break it up with the back of a spatula just to prevent it from clumping.
Cook this for about 45 seconds to get that infusion in there and we do want to mix this pretty much the whole time.
Now we have two options here you can use white wine or you can use chicken stock this is a hundred milliliters of whichever one you choose to use.
What we’re going to do with this is just bring it to a light simmer and cook it for about two minutes just until it’s reduced by about three quarters.
We don’t want much liquid left in this because we are going to be adding more which is the 300 milliliters of thickened cream.
As well as the cream hit it up with some cracked black pepper the amount is completely up to you and then we’re going to mix this really well for those flavors to become friends.
We’re going to allow this to come to a simmer now once it is our simmer or a very very light boil just give it another mix through for those flavors to keep developing.
Then we’re going to reduce the heat to medium low and allow this to very lightly simmer away for about six minutes to reduce down.
Once that is done and you can mix it through and very lightly see the bottom of the pan that is the exact consistency that we want.
Adding cheese to this now is completely optional I’m adding in 50 grams of Parmesan cheese just grate enough into it liking.
Then we can also add in those tarragon and the parsley if you chose to use this or the dried alternatives and with that in give it a really good mix through and cook this only for about 30 seconds to get that beautiful infusion into the sauce.
Now that that is all done we can introduce the chicken back in add all of that in obviously making sure that it sits completely flat in the sauce and don’t forget to add in all of those resting juices.
Then just gently mix all of this together.
All we have to do here is just cook this for about one minute to get the heat back through the chicken and to coat that chicken in that delicious sauce then we can remove it from the stove top.

Cooking Tips

You can also chop these up but paste release a lot more allison which is the flavor compound and it’s the best way to have the garlic prepared for this recipe.
Do this in batches I recommend doing three or four at a time.
If you do happen to find that they do get a little bit too dark on the bottom of the pan you can add in a splash of water or stock to pick up anything else and just reduce the chances of anything burning.
Should also mention adding in some salt at this time as well we’ll also extract more of that moisture and obviously season as well so definitely do add some salt in.
Obviously don’t cook them too far though because we do want to have a little bit of a bite on it.
We can break it up with the back of a spatula just to prevent it from clumping.
We do want to mix this pretty much the whole time just to prevent it from burning.
The white wine will add a nice little acidity to this but the chicken stock also adds really great depth doesn’t matter what you choose they’re going to pretty much end in the same result.
Adding cheese to this now is completely optional. This will also help thicken the sauce and give it a beautiful nice nutty flavor as well as the mushrooms these two partner really well together.
Just gently mix all of this together just be careful you don’t break up the chicken because it can be quite soft.

Serving Suggestions

This dish can be served with all sorts of different things all of your favorites like mash different types of vegetables even rice if you wanted to or pasta. Whatever you do just stack up about three to four pieces of chicken per portion depending on how much you like obviously top it with that delicious mushroom sauce and then grate over some extra parmesan cheese top it with some flat leaf parsley as well as some cracked black pepper.

We’ve all of that done there is only one thing left to do and that is of course we can then dig it and need to start doing more recipes like this again on the because this is where the first started and recipes like this are absolutely delicious the mushrooms are soft still have a slight little bite have a nice nutty flavor on them that chicken is absolutely perfect it’s a little bit moist juicy just blends perfectly with that mushrooms and that cream sauce.