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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