🍄🥘 One Pan Creamy Mushroom Chicken; So Easy, So Tasty!

Hey there, friends!
I’m really excited to share this creamy mushroom chicken recipe with you. It’s one of those meals that tastes like it came from a fancy restaurant, but it’s made in just one pan, no mess, no stress. The sauce is rich, the chicken is juicy, and the mushrooms add such a cozy, earthy flavor. Plus, it’s packed with protein, which makes it perfect for a filling dinner.

What I love most is how simple it is. You don’t need to be a chef or have a bunch of fancy ingredients. Just a few pantry basics, some chicken, mushrooms, and a little time, and you’ve got a meal everyone will love. Let’s get cooking!

Method

Heat the Pan

Start by placing a large non-stick pan on the stove over medium-high heat. Add 1 teaspoon of olive oil and let it warm up for a minute or so. You want the oil to be hot enough to sizzle but not smoking. This will help you get a nice golden crust on the chicken.

Cook the Chicken

Once the pan is hot, carefully lay in the chicken thighs. Cook them for about 5 minutes on each side, or until both sides are golden brown and the chicken is mostly cooked through. Don’t rush this part, giving the chicken time to brown adds tons of flavor. After cooking, remove the chicken from the pan and set it aside on a plate. It will finish cooking later when we return it to the sauce.

Add the Veggies

Without cleaning the pan (you want to keep all those tasty browned bits!), add the finely chopped garlic and sliced mushrooms. Cook them together for a few minutes until the mushrooms soften and start turning a light golden color. Stir often so the garlic doesn’t burn. This step adds depth and earthiness to the dish and creates the perfect base for the sauce.

Make the Sauce

Now it’s time to make the creamy sauce. Lower the heat slightly and add the cornflour to the pan. Quickly stir it around so it mixes evenly with the mushroom juices. Then slowly pour in the chicken stock and add the light cream cheese. Stir everything together until the cheese melts and the sauce looks smooth. Let the mixture simmer gently, don’t let it boil too hard, or the cream cheese might split. After a few minutes, the sauce should thicken slightly into a creamy texture.

Bring It All Together

Once the sauce is ready, carefully return the chicken thighs to the pan. Spoon a little sauce over the top of each piece so they can soak in the flavor. Let everything simmer together for another 5–7 minutes, or until the chicken is fully cooked through. If the sauce gets too thick while simmering, you can add a splash of hot water to loosen it up.

Finish & Serve

Before serving, sprinkle chopped parsley over the dish for a fresh, herby finish. Add a little black pepper if you’d like, and serve it hot. The creamy, savory sauce is perfect for pairing with rice, potatoes, or bread, whatever you have on hand!

Necessary Tools

• 1 large non-stick pan
• Sharp knife (for chopping garlic and slicing mushrooms)
• Spatula or wooden spoon
• Measuring spoons
• Small bowl (for mixing cornflour and stock, if needed)

Serving Suggestions

• Serve it with rice, mashed potatoes, or even pasta to soak up the creamy sauce.
• Add a side of green beans or steamed broccoli for extra color and crunch.
• Crusty bread is also a winner, you’ll want to wipe the plate clean!

Fun Fact

Did you know mushrooms are full of something called umami? That’s a fancy word for a deep, savory flavor. It’s the same kind of taste you get from things like cheese, soy sauce, and meat!

Conclusion

This one pan creamy mushroom chicken is cozy, quick, and oh-so-satisfying. Whether you’re cooking for your family or just yourself, it’s a meal you’ll want to make again and again. I love how simple it is, and that creamy sauce? Total comfort food. Give it a try and let me know how you like it!