One Pan Creamy Chicken and Mushrooms

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. 

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

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