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This One Pan Mushroom Garlic Chicken brings a delicious blend of herbs and garlic for the winter months all in a BOMB mushroom sauce. If you’re not much of a mushroom person you can skip out on the mushrooms and just cook these bad boys in the butter! Totally your call, I’m terrible at following recipes so don’t feel like you have to follow this one exactly as it is written.
After all, you should enjoy the food you make and if that means making tweaks here and there then by all means DO IT! Food is meant to be enjoyed, and understanding the fact that making food just because it’s “healthy” will never allow that satisfaction factor always to kick in.
If you’ve been around here for a while you KNOW that one pan dishes are my absolute go to when I’m making dinner or prepping foods for the week. Reasons I love to use a single pan is there’s always less clean up or I can simply reuse the same pan for additional dishes I make!
How to Make This ONE Pan Recipe a Balanced Meal:
The ability of developing a balanced plate is crucial in providing your body with a nourishing and satisfying meal. The plate should consistently have the major food components of protein, starch, fat, & fruits/veggies. The amount of each of these food groups come down to you as an individual along with how much activity you are doing, etc. This is where a Registered Dietitian can step in to show you HOW to develop nourishing plates for yourself and/or your family can look like.
For this One Pan Garlic Mushroom Chicken a balanced plate would look like this:
- Protein = Chicken (Palm of Hand)
- Fats = Sauce (from the butter), Parmesan Cheese, Cream in Sauce
- Veggies = Mushrooms & Side Salad (or mix in other veggies of choice) [half your plate]
- Starch = Rice, Mashed Potatoes, or Pasta (1-2 Handfuls)
To understand the importance of having balance AND variety in our meals find out more HERE.
One Pan Garlic Mushroom Chicken
Chicken covered in a garlicky delicious Mushroom Sauce filled with fresh herbs.
For the Chicken:
- 1 1/2 pounds Boneless skinless chicken thighs ((700 grams; Around 6-8 fillets))
- 1 tsp Each onion powder and garlic powder
- 1/2 tsp Each of dried thyme and rosemary ((Can use fresh if you prefer))
- 1/2 tsp Salt
- 1/4 tsp Cracked Black Pepper
- 2 Tablespoons Olive Oil
For The Sauce:
- 1 Tablespoon Butter
- 8 oz Sliced brown mushrooms ((250 grams))
- 4 Cloves Garlic ((1 tablespoon minced garlic))
- 2 Tablespoons Fresh Chopped Parsley
- 1/2 – 1 tsp Each of dried thyme & dried rosemary ((adjust to your taste; can use fresh if preferred))
- 1 1/2 Cups Heavy Cream ((can sub half and half, coconut cream, or evaporated milk))
- 1/2 Cup Shredded Parmesan Cheese ((for topping))
- Pat chicken thighs dry with paper towel and trim off excess fat.
Combine the onion powder, garlic powder, herbs, salt and pepper and place on a plate.
- Coat the chicken evenly with the combined seasoning.
Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and sear chicken in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on the thickness).
Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm. To the same pan or skillet, melt the butter and add the mushrooms.
Season with salt and pepper and cook until soft (about 3 minutes).
- Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
Serve over rice, pasta, or mashed potatoes. Enjoy!
