Creamy Herb Mushroom Chicken
This Creamy Herb Mushroom Chicken Recipe is a crowd pleasing, one-pan 30-minute chicken dinner. It's very easy and quick to make.
Ingredients
- 12 oz mushrooms cleaned, and thickly sliced
- 1 lbs skinless, boneless chicken
- 1½ tsp garlic salt to taste (divided, plus more to taste)
- 1 Tbsp butter divided
- 1 Tbsp olive oil divided
- ¼ cup chopped fresh dill (or a lesser amount of dried dill weed)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh thyme
- ⅛ cup chopped fresh rosemary
- ¼ cup chopped green onion
- 2 garlic cloves minced
- ¾ cups heavy whipping cream, or coconut milk
Instructions
Prep:
- This recipe moves fast so prep all of your ingredients prior to turning on the stove. Mince garlic, chop herbs and thickly slice mushrooms.
How to Make Chicken Mushroom Skillet:
- Heat a large heavy skillet over medium heat and add ½ Tbsp butter and ½ Tbsp oil. Once oil is hot, add thickly sliced mushrooms and season with ½ tsp garlic salt. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown then remove to a plate.
- Season chicken all over with 1 tsp garlic salt. In the same pan over medium heat, add another ½ Tbsp butter and ½ Tbsp oil. Add chicken in a single layer and sauté about 2 min on each side or until just cooked through.
- Add minced garlic and sauté 1 minute, stirring frequently until garlic is fragrant. Add chopped dill, parsley, thyme, rosemary, and green onion to the pan and sauté/stir another 1 minute to soften herbs.
- Return mushrooms to the pan then stir in ¾ cup heavy cream, or coconut milk. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. Sauce will thicken more as it cools. Season with more garlic salt, to taste if needed.
Notes
I modified this from the original recipe by:
- Increasing the amount of mushrooms from 1/2 lb to 12 oz.
- Adding other fresh herbs: Thyme, and Rosemary
- Substituting coconut milk for the heavy whipping cream (to reduce the fat content)