Easy One-Pot Creamy Mushroom Chicken | The Ultimate One-Pot Comfort Meal

This One Pot Creamy Mushroom Chicken is the ultimate comfort food! Juicy, golden chicken breasts are cooked to perfection and smothered in a rich, creamy mushroom sauce that’s full of flavor. Made entirely in one pot and ready in under 30 minutes, this recipe is perfect for everything from busy weeknight family dinners to romantic at-home date nights.

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Some of my favorite pairings for this are
• Mashed Potatoes
• Garlic Butter Green Beans
• Roasted Asparagus
• Creamed Spinach
• Honey-Glazed Carrots

This simple yet elegant recipe is guaranteed to be a hit with your family or dinner guests. It’s versatile, satisfying, and perfect for any occasion.

📌 What You’ll Need:
• Chicken breasts
• Mushrooms
• Garlic
• Heavy cream
• Parmesan cheese
• Chicken broth
• Seasonings like paprika and thyme

🎥 Watch the video for step-by-step instructions on how to make this creamy, one-pot wonder. Don’t forget to like, comment, and subscribe for more family-friendly recipes that everyone will love!

One Pot Creamy Mushroom Chicken Recipe

Ingredients (Serves 4):
• For the Chicken:
• 3-4 boneless, skinless chicken breasts
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika (smoked or regular)
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 2 tbsp olive oil or butter

For the Creamy Mushroom Sauce:
• 2 tbsp butter
• 8 oz mushrooms, sliced
• 4 garlic cloves, minced
• ½ cup chicken broth
• ¾ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tsp Dijon mustard (optional for depth)
• Salt and pepper to taste
• 2 tsp fresh thyme (or dried Italian seasoning)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare and Sear the Chicken:
1. Pat chicken breasts dry with a paper towel. Season both sides with salt, pepper and rub mixture.
2. Heat 2 tbsp olive oil or butter in a large skillet or Dutch oven over medium-high heat.
3. Sear chicken breasts for 5–7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove and set aside on a plate, tented with foil.

2. Sauté the Mushrooms:
1. Lower the heat to medium. Add 2 tbsp butter to the same skillet.
2. Add sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until softened and golden.
3. Stir in minced garlic and cook for 1 minute until fragrant.

3. Make the Sauce:
1. Deglaze the pan by adding chicken broth, scraping up any browned bits from the bottom for extra flavor. (You can also add 1 minced shallot and 1/4 cup white wine like sauvignon blanc for a lighter, sweeter flavor)
2. Stir in heavy cream, Parmesan cheese, and Dijon mustard (if using). Simmer for 2–3 minutes, stirring, until the sauce begins to thicken slightly.
3. Taste and adjust with additional salt and pepper as needed.

4. Combine and Finish:
1. Return the chicken breasts to the pan, spooning some sauce over each piece.
2. Simmer on low for another 2–3 minutes to meld the flavors and warm the chicken through.

5. Garnish and Serve:
1. Sprinkle chopped parsley over the dish for freshness.
2. Serve hot with mashed potatoes, green beans, roasted asparagus, or any side of your choice.

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