Description
Discover how to make a delicious One Pan Creamy Mushroom Chicken dish that is rich, flavorful, and perfect for a quick weeknight meal. Try it now!
Ingredients
- 2 chicken breasts, sliced horizontally (550g)
- 1/4 tsp (1 ml) salt
- Freshly ground black pepper
- 1 tbsp (15 ml) flour
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) vegetable oil
- 8 oz mushrooms, sliced, I used cremini (225g)
- 1 cup coconut cream (240ml)
- 5 cloves garlic, minced
- 4 tbsp (60 ml) fresh thyme, snipped
Instructions
- Take the chicken breasts, typically amounting to 1.2 lb, and ensure each piece is sliced thinly by cutting them horizontally in half.
- In a broad, shallow dish, coat the chicken with some salt and freshly cracked black pepper. Dust 1 tablespoon of flour over them and thoroughly coat each side.
- Place a large, high-sided pan on medium heat for a minute to let it warm up; a cast-iron pan is ideal for even browning. Pour in 2 tablespoons of vegetable oil.
- Put the chicken breasts in the pan, cooking one side on medium heat for about 5 minutes without disturbing them to form a golden-brown crust.
- Turn the chicken to the other side, lower the heat to medium-low, and continue cooking for about 5 more minutes or until fully cooked. The thickest part should read 165°F (74°C) on a meat thermometer. Take the chicken out and set it aside.
- In the same skillet, add 1 tablespoon of vegetable oil over medium heat. Toss in the sliced mushrooms and season with salt as desired.
- Allow the mushrooms to cook undisturbed for around 3 to 5 minutes on medium heat, then give them a quick stir for another minute over medium-low heat once they release their juices.
- Set aside â…“ of the cooked mushrooms for garnish and leave the rest in the pan.
- Introduce coconut cream and minced garlic to the mushrooms in the skillet.
- Let the mixture reach a boil, then lower to medium-low heat. Simmer gently for about 5 to 7 minutes until the sauce thickens slightly and takes on a richer hue from the mushrooms.
- Remove the skillet from heat and mix in half of the snipped fresh thyme.
- Return the chicken breasts to the pan with the mushroom sauce, warming them gently over low heat.
- For presentation, apply the sauce lightly over the chicken to keep some of the golden seared areas visible. Remove from the stove.
- When serving, distribute the chicken and sauce across plates. Garnish with the reserved mushrooms and sprinkle over the remaining fresh thyme.
- Adjust seasoning with additional salt and pepper if needed before serving.
Notes
- Ensure each chicken breast is evenly coated with flour to achieve a crispy texture when searing.
- Opt for cremini mushrooms to enhance the depth of flavor in the dish.
- Avoid overcooking the chicken breasts to preserve their juicy tenderness.
