# One Pot Creamy Mushroom Chicken

This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 2 shallots
- 300 g Swiss brown mushrooms
- 6 garlic cloves, peeled
- 3 g flat leaf parsley
- 1 g fresh tarragon
- 8 large boneless and skinless chicken thighs
- 2 teaspoons olive oil
- 2.5 g onion powder
- 2.5 g garlic powder
- 1 g dried thyme
- 1 g dried oregano
- sea salt flakes
- cracked black pepper
- 1.5 tablespoons olive oil
- 20 g unsalted butter
- 100 milliliters white wine or chicken stock
- 300 milliliters thickened cream
- 50 g Parmesan cheese, grated

## Instructions

1. Peel, slice in half, remove the tip, and dice two small shallots finely, leaving the root intact.
2. Thinly slice 300 grams of Swiss brown mushrooms; you can snap off the stem to make it sit flat if uncomfortable.
3. Run six cloves of freshly peeled garlic along a microplane to create a paste.
4. Scrunch three grams of flat leaf parsley and one gram of fresh tarragon together to create a tight bunch, then roughly chop into fine pieces, ensuring no leaves or stems.
5. Add eight large boneless and skinless chicken thighs to a large mixing bowl.
6. Follow with two teaspoons of olive oil, two and a half grams of both onion and garlic powder, one gram of both dried thyme and dried oregano, sea salt flakes, and cracked black pepper.
7. Mix until everything is completely combined and set aside.
8. Place a large pan or pot over medium-high heat.
9. Add one and a half tablespoons of olive oil and get it hot.
10. Add the seasoned chicken in batches (three or four at a time) and spread it around to pick up the oil.
11. Sear the chicken for about six minutes on each side until cooked and nicely browned.
12. Remove the cooked chicken and place it into a bowl to rest.
13. Repeat with the other batch of chicken.
14. Into the same pan, add 20 grams of unsalted butter and allow it to melt.
15. Follow with the diced shallots, mix around, and cook for one minute to pick up stuck chicken flavor without getting color.
16. Add the sliced mushrooms and cook for about five to six minutes, allowing them to release moisture and deglaze the pan.
17. Add some salt at this time to extract more moisture and season the mushrooms.
18. Continue cooking until the moisture has reduced, and the mushrooms are browned with a nutty smell, but still have a slight bite.
19. Add the minced garlic and break it up with the back of a spatula to prevent clumping.
20. Cook the garlic for about 45 seconds, mixing continuously to prevent burning.
21. Add 100 milliliters of white wine or chicken stock.
22. Bring to a light simmer and cook for about two minutes until reduced by about three quarters.
23. Add 300 milliliters of thickened cream and cracked black pepper to your liking.
24. Mix really well for the flavors to combine.
25. Allow the sauce to come to a simmer or a very light boil.
26. Give it another mix, then reduce the heat to medium-low and allow it to lightly simmer for about six minutes to reduce and thicken.
27. Once the sauce is thick enough that you can lightly see the bottom of the pan when mixed, add 50 grams of freshly grated Parmesan cheese (optional).
28. Add the fresh tarragon and parsley (or dried alternatives) and mix in.
29. Cook for about 30 seconds to infuse the sauce.
30. Introduce the cooked chicken back into the pan, ensuring it sits flat in the sauce.
31. Don't forget to add all of the resting juices from the chicken.
32. Gently mix everything together for about one minute to heat the chicken through and coat it in the sauce.
33. Remove the dish from the stovetop.
34. Serve with your favorite sides like mashed potatoes, vegetables, rice, or pasta.
35. Stack about three to four pieces of chicken per portion.
36. Top with the mushroom sauce.
37. Grate extra Parmesan cheese over the top.
38. Garnish with some flat leaf parsley and cracked black pepper.

## Equipment

- microplane
- large mixing bowl
- large pan or pot
- spatula

## Tips

- To reduce waste, dice shallots down to the root.
- If you don't have fresh herbs, you can use dried alternatives (1 tsp dried parsley, 1/4 tsp dried tarragon).
- Add salt to mushrooms while cooking to extract more moisture and season.
- To prevent minced garlic from clumping, break it up with the back of a spatula.
- White wine adds acidity, while chicken stock adds depth. Both work.
- This dish is best when fresh; the cream-based sauce can split upon reheating.
- Do not freeze this dish.
- Tarragon can easily overpower the dish if used too much; adjust to your liking.
- Avoid cream alternatives as they will ruin the sauce's texture without adding a thickening agent like flour.

## Source

- Original video: https://www.youtube.com/watch?v=R9R7VI_ZqCU
- Recipe page: https://www.cliprecipe.com/recipe/d1f4c993-b1bb-4f69-a76b-471ad3c7e4b3
- Extracted: 2025-12-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt