Could somebody get me a straw? I could just drink up all the goodness in this one pan chicken with garlic mushroom cream sauce and not feel one bit bad about it. Plus this little bit of wonderful saved me in a busy evening scrape–which makes me love it even more.
You know those times you’re just gonna “run out” for a minute? That was me yesterday. Logan needed his glasses from the optometrist office 20 minutes away and we jetted down there after school for a quick pickup. It was 30 degrees and I didn’t even have a coat on.
We were just going to be a second.
We got the glasses and headed back to the car. I turned the key. Click. Like a lightbulb going out, the dashboard panel did a little flash and she was dead. As in rock-in-the-parking lot.
And if you don’t know this about us, we don’t live near family and most of our friends live an hour away so there was no one to call but my husband at work (who was also 45 minutes away).
I went back in to the optometrist’s office and Jean our friendly receptionist helped me find a tow truck and even gave the kids a snack. Big shout out to Jean. We love her.
I watched the car head down main street on a rollback with (get this) one man driving and another one casually riding in the driver’s seat of my car. I thought that was slightly hilarious. In small town Kentucky we can do whatever we want.
So this little fiasco shaved over an hour off my evening routine. And when we got home there I was with my kids and my husband looking at me like lemmings: Waiting for dinner to magically appear.
I know this happens to you because you tell me about it all the time. You feel like you’re constantly asked to pull dinner out of your…well, you know…at the drop of a hat.
But luckily I had this recipe for chicken with garlic mushroom cream sauce on my meal list for the week and had all my ingredients on hand (thanks to my Surefire Grocery Store Strategy) so dinner wasn’t nearly as stressful as it could have been.
And that makes me feel like a winner even if nothing else went smoothly that day.
This recipe is adapted from my friend Jo Cook’s 30-minute, One-Pan Cookbook. She uses turkey in hers, but I keep chicken on hand so it was simpler for me to use that. No sense in making life hard.
If your crew isn’t a fan of mushrooms, you could swap in another vegetable they like–small broccoli florets cooked a few minutes until they soften or even zucchini or squash would work in here. It’s the sauce that does the heavy lifting and oh…the sauce. Just give me a glass of it. I’ll drink it.
It’s a perfect blend of rosemary, garlic and salt. Gosh I love salt.
Plus it only needs one pan and a plate to set the chicken on for a few minutes, and takes less than 30 minutes to make. I think I did it in about 20.
I serve this over buttered egg noodles but rice or even a small pasta like orzo would be great for soaking up the sauce.
Oh Lord why didn’t we have any leftovers?
Chicken with Garlic Mushroom Cream Sauce
On those nights when dinner has to be done NOW, check out the creamy, garlicky richness of this chicken and mushroom cream sauce. Plenty of slow-cooked flavor in one pan and made in 20 minutes.
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast cut in to 1-inch pieces
- 4 tablespoons butter
- 2 cups baby portobello or button mushrooms sliced
- 3 cloves garlic chopped
- 1 teaspoon fresh rosemary chopped
- 1 tablespoon all purpose flour
- 1/4 cup chicken broth
- 1/4 cup white wine 2 tablespoons lemon juice an be substituted
- 1/2 cup heavy cream
- 1/2 cup grated Asiago cheese parmesan works too
- 1 teaspoon salt
- 1/4 teaspoon pepper
In a large skillet over medium-high heat, add the olive oil and the chicken. Sprinkle with half of the salt and pepper. Cook 10 minutes, turning once until cooked through and browned on all sides. Remove the chicken to a plate.
In the same pan, add the butter and melt. Add the mushrooms and cook until browned and they start to release their liquid, about 5-6 minutes.
Add the garlic and rosemary, stir about 30 seconds. Add the flour and stir one minute. Add the chicken stock, white wine and cream. Stir to combine and add the cheese. Add the remaining salt and pepper if needed. (Taste it first)
Add the chicken back in and bring to a simmer. Cook until the sauce thickens slightly--about 5 minutes. Serve warm over egg noodles, rice or pasta.