One Pan Creamy Chicken and Mushrooms
One-pan creamy chicken and mushrooms simmered with garlic, basil, and thyme in a light evaporated milk sauce with 27 grams of protein per serving. A quick and satisfying dinner for eight ready in 35 minutes.
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: 220kcal
Servings: 8
Calories: 220kcal
