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Smart Nutrition with Jessica Penner, RD

Smart Nutrition with Jessica Penner, RD

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Home / Recipes / One Pan Creamy Chicken and Mushrooms

One Pan Creamy Chicken and Mushrooms

Dinner, Recipes

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Most of the time, cooking and baking in the kitchen is my happy place.  I find it relaxing and therapeutic. But sometimes a busy, tired day gets the best of me and I feel like I have no energy for cooking. That’s when I especially love one pan meals like this one….. that is, if I don’t have any freezer meals on hand! You can’t beat the convenience of a freezer meal. 
One Pan Creamy Chicken with Mushrooms (5 of 10)

This dish is full of creamy mushroom flavour. It has all the comfort of a bowl of cream of mushroom soup but in a high protein chicken recipe. Serve on a bed of brown rice or pasta with a side of green peas. Presto! Dinner in a jiffy. 

 Why It’s A Smart Choice

Mushrooms! These little fungi are packed with nutrition. They’re a great source of…

  • selenium, a mineral that has been associated with lowering the risk of cancer
  • riboflavin, a vitamin that may help migraine sufferers
  • zinc, a mineral needed for a healthy immune system
  • L-ergothionine, an antioxidant that protects DNA from damage

If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  

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One Pan Creamy Chicken and Mushrooms

Print Recipe
A healthy and easy one pan dish!

Ingredients

  • 2 tbsp butter
  • 1.5 lbs chicken breasts or chicken thighs
  • 1.5 lbs mushrooms sliced
  • 4 cloves garlic minced
  • 1 tsp basil
  • ½ tsp thyme
  • ¼ tsp salt
  • ⅛ tsp chili flakes
  • 1 cup chicken broth or 1 cup water and 1 tsp bouillon paste
  • 1 can 340 ml or 11.5 oz evaporated milk
  • 2 tbsp cornstarch

Instructions

  • In a large skillet pan, heat 1 tbsp butter over medium high.
  • When the butter starts to sizzle, add the chicken.
  • Cook, undisturbed, for 5 minutes. Flip over and cook another 5 or so minutes or until the internal temperature reaches 180 degrees Fahrenheit.
  • Remove chicken to a plate.
  • Add the other tbsp of butter to the same skillet.
  • Once butter is melted, add the mushrooms. Saute until softened and dark brown.
  • Add in the garlic, basil, thyme, salt, and chili flakes. Saute another minute.
  • Meanwhile, whisk together the chicken broth, evaporated milk, and cornstarch.
  • Add the liquid to the skillet. Using a wooden spoon, stir intermittently. Allow to come to a boil and thicken.
  • Return chicken to pan.
  • Serve over cooked rice, quinoa, or pasta. (and don’t forget a side of veggies!)

Nutrition

Serving: 8
Calories:
Author: Jessica Penner

 Calories: 220 | Fat: 8.5g | Carbs: 10g | Fibre: 1g | Sugar: 6.5g | Protein: 27g

One Pan Creamy Chicken and Mushrooms

 

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March 13, 2016 · 2 Comments

Previous Post: « Salad/Summer Rolls With Life Changing Walnut Sauce
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Comments

  1. Jill says

    March 30, 2016 at 10:49 pm

    Hi Jessica! I made this for dinner tonight and it was a hit! I was pretty sure my kids didn’t like mushrooms, but they tried it. I served it with rice, quinoa, and roasted asparagus. Thanks for sharing this great recipe. I sent the link to my sister to make. 🙂

    Reply
    • Jessica Penner says

      March 31, 2016 at 4:49 pm

      Awesome! Roasted asparagus sounds like it would be amazing with this recipe! I’ll have to try that next time.
      Glad your kids enjoyed it, too!

      Reply

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