If you like mushrooms, you will love this one pan chicken with creamy mushroom sauce.
Ready in 30 minutes and yummy over mash potatoes rice, cauliflower rice, zucchini noodles or pasta.
Creamy Mushroom Chicken
3-4 chicken thighs or 2 chicken breasts cut in half lengthwise
flour 1 Tablespoon olive oil 2 Tablespoons butter ( divided)
1 -2 cups mushrooms, sliced 3 cloves garlic, minced
1/2 cup white wine or chicken broth
1/2 cup heavy cream or coconut milk/cream 1/2 cup parmesan cheese 1/2 teaspoon salt 1/2 teaspoon pepper Garnish: parsley
Place some flour in a dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
Heat oil and 1 Tablespoon of butter in a skillet.
Add chicken and cook for about 5-6 minutes on each side until browned. Remove and set aside on a plate.
Add 1 Tablespoon of butter, mushrooms and garlic and saute for a few minutes. Remove mushrooms and put them on same plate with the chicken.
Add wine (or broth) and scrape the bottom of the pan, using a wooden spoon. Cook for a couple of minutes. Add in cream, parmesan cheese, salt, pepper and bring to a simmer. Return chicken and mushrooms to skillet and simmer for a few minutes until chicken is cooked through.
Garnish with parsley, if desired.