Description

This streamlined one-pot dinner delivers tender chicken and earthy mushrooms bathed in a silky garlic-cream sauce. With minimal prep and cleanup, it’s a weeknight hero—serve it over rice, pasta, or mashed potatoes to soak up every drop of the luscious sauce.

Ingredients

1½ lbs (680 g) boneless skinless chicken thighs (or breasts), cut into 1″ pieces
2 Tbsp olive oil
8 oz (225 g) cremini or white button mushrooms, sliced
4 garlic cloves, minced
1 small shallot (or ½ small yellow onion), finely diced
½ tsp dried thyme (or 1 tsp fresh)
½ tsp smoked paprika
Salt & freshly ground black pepper, to taste
¾ cup (180 ml) low-sodium chicken broth
½ cup (120 ml) heavy cream
⅓ cup (35 g) grated Parmesan cheese
2 Tbsp chopped fresh parsley (for garnish)

Instructions

1️⃣ Sear the chicken:
Season chicken pieces with salt, pepper, and smoked paprika. Heat oil in a large deep skillet over medium-high. Add chicken in a single layer and cook, undisturbed, 3–4 minutes per side until golden. Transfer to a plate.

2️⃣ Cook the mushrooms & aromatics:
Reduce heat to medium. Add mushrooms to the skillet and sauté, stirring occasionally, until their liquid evaporates and they brown, about 5 minutes. Push mushrooms to one side; add shallot and garlic to the empty space and cook 1 minute until fragrant.

3️⃣ Deglaze & simmer:
Pour in the chicken broth, scraping up any browned bits. Stir in thyme. Return chicken (and any juices) to the pan. Bring to a gentle simmer, cover, and cook 5 minutes to finish cooking the chicken.

4️⃣ Enrich the sauce:
Uncover and stir in the heavy cream. Simmer 2 minutes until the sauce slightly thickens. Remove from heat and whisk in Parmesan until melted and smooth. Taste and adjust seasoning.

5️⃣ Garnish & serve:
Sprinkle with chopped parsley. Serve immediately over rice, pasta, or mashed potatoes.

Notes

Chicken Choice: Thighs stay juicier, but breasts work—watch closely to avoid dryness.
Broth Swap: Use white wine in place of half the broth for extra depth.
Veggie Boost: Stir in a handful of baby spinach or peas at the end for color and nutrition.
Lighter Version: Substitute half-and-half for heavy cream and reduce Parmesan to 2 Tbsp.
Gluten-Free: Ensure your broth and seasonings contain no added gluten.

Prep Time: 10 min
Cook Time: 20 min