It’s 6pm and you need a hearty dinner fast. You want something that tastes like it took hours, but you only have one pan. This creamy garlic mushroom chicken is exactly what you need right now.
This recipe delivers juicy chicken and crispy potatoes in one go. It is a complete meal that will satisfy your deepest cravings. You won’t believe how much flavor comes from such simple ingredients.
Why You’ll Make This Again
This dish is the definition of comfort food for a chilly Fall evening. It is reliable enough for a busy Tuesday but tastes like a weekend treat. You will love that everything happens in a single skillet.
The sauce is rich, savory, and incredibly satisfying. Your family will appreciate the tender chicken and the perfectly roasted baby potatoes. Best of all, you only have one pan to clean after dinner.
How This Comes Together
We start by giving the potatoes a head start in the oven. This ensures they get soft on the inside and crisp outside. Then, we sear the chicken thighs right in the same pan. The garlic cream sauce builds up using all those delicious browned bits.
What You’ll Need
Gather these simple pantry staples to get started. Most of these are likely in your kitchen already.
- 1 lb baby potatoes, halved
- 4 boneless skinless chicken thighs
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Step-By-Step Directions
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet, toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper.
- Roast potatoes in the oven for 15 minutes or until they begin to soften.
- Move potatoes to the edges of the skillet and place chicken thighs in the center. Season chicken with salt, pepper, and thyme.
- Return skillet to the stovetop over medium-high heat and sear chicken for 5 minutes per side until golden brown.
- Add sliced mushrooms and minced garlic to the skillet, sautéing for 3-4 minutes until mushrooms are tender.
- Pour in chicken broth and heavy cream, scraping the bottom of the pan to deglaze.
- Simmer for 5-7 minutes until the sauce thickens and chicken reaches an internal temperature of 165°F (74°C).
- Stir in Parmesan cheese until melted and garnish with fresh parsley before serving.
How to Serve It
Serve this creamy garlic mushroom chicken straight from the skillet to the table. It looks impressive and stays hot longer. Pair it with some crusty bread to soak up every drop of sauce. A simple green salad on the side adds a nice fresh crunch.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat gently on the stove with a splash of milk. This keeps the sauce from separating. I do not recommend freezing this due to the heavy cream.
Make It Even Better (Pro Tips)
- Don’t skip the sear on the chicken for maximum flavor.
- Avoid overcrowding the pan so the potatoes can crisp up properly.
- Use a cast-iron skillet for the best heat distribution and crust.
- Scrape the bottom of the pan to get those flavorful brown bits.
- Add a handful of spinach at the end for an easy veggie boost.
- Substitute chicken breasts if you prefer, but watch the cook time.
- Garnish with extra parsley for a bright, fresh finish.
Easy Ways to Change It Up
- Swap baby potatoes for sweet potatoes for a different Fall vibe.
- Use rosemary instead of thyme for a woodier, aromatic flavor.
- Add a splash of white wine when deglazing for a fancy touch.
Quick Questions
Can I use chicken breasts?
Yes, you can use chicken breasts. Just ensure they are even in thickness. They may cook faster than thighs, so use a thermometer.
What if I don’t have an oven-safe skillet?
You can roast the potatoes on a sheet pan first. Then transfer everything to a regular skillet for the stovetop steps.
I hope you love this easy one-pan meal as much as I do. It is the perfect way to end a long day with something delicious. Let me know how it turns out!
— Ethan
One-Pan Creamy Garlic Mushroom Chicken and Roasted Baby Potatoes
Ingredients
Method
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet, toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper.
- Roast potatoes in the oven for 15 minutes or until they begin to soften.
- Move potatoes to the edges of the skillet and place chicken thighs in the center. Season chicken with salt, pepper, and thyme.
- Return skillet to the stovetop over medium-high heat and sear chicken for 5 minutes per side until golden brown.
- Add sliced mushrooms and minced garlic to the skillet, sautéing for 3-4 minutes until mushrooms are tender.
- Pour in chicken broth and heavy cream, scraping the bottom of the pan to deglaze.
- Simmer for 5-7 minutes until the sauce thickens and chicken reaches an internal temperature of 165°F (74°C).
- Stir in Parmesan cheese until melted and garnish with fresh parsley before serving.
