One Pot Creamy Mushroom Chicken

Ingredients

• 2 small Shallots (peeled, halved, root kept, diced fine)
• 300 g Swiss Brown Mushrooms (thinly sliced)
• 6 cloves Garlic (peeled and run through microplane into a paste)
• 3 g Flat Leaf Parsley (stems removed, finely chopped)
• 1 g Fresh Tarragon (leaves only, finely chopped)
• 8 large Boneless Skinless Chicken Thighs (trimmed)
• 2 tbsp Olive Oil (divided: 2 tsp for seasoning, 1.5 tbsp for searing)
• 2.5 g Onion Powder (for seasoning)
• 2.5 g Garlic Powder (for seasoning)
• 1 g Dried Thyme (for seasoning)
• 1 g Dried Oregano (for seasoning)
• to taste Sea Salt Flakes (season to preference)
• to taste Black Pepper (freshly cracked)
• 20 g Unsalted Butter (cut into pieces)
• 100 ml White Wine or Chicken Stock (choose either; wine adds acidity, stock adds depth)
• 300 ml Thickened Cream (heavy cream)
• 50 g Parmesan Cheese (optional, grated)

Instructions

1. Prepare Aromatics

   Peel and halve the shallots, keep the root intact, then dice finely. Thinly slice the mushrooms. Run the garlic cloves through a microplane to make a paste. Rough‑chop the parsley and tarragon, discarding stems.

   Time: PT15M

2. Season the Chicken

   Place the 8 chicken thighs in a large mixing bowl. Add 2 tsp olive oil, onion powder, garlic powder, dried thyme, dried oregano, sea salt, and freshly cracked black pepper. Mix thoroughly with your hands or a spoon until evenly coated.

   Time: PT5M

3. Sear the Chicken

   Heat 1.5 tbsp olive oil in a large skillet over medium‑high heat. Working in batches of 3‑4 thighs, add the chicken skin‑side down, sear for about 6 minutes per side until browned and cooked through. Transfer each batch to a bowl and set aside.

   Time: PT24M

   Temperature: medium-high

4. Rest the Chicken

   Let the seared chicken rest in the bowl while you finish the sauce. This helps retain juices.

   Time: PT5M

5. Sauté Shallots in Butter

   Add the 20 g butter to the same skillet, melt, then add the diced shallots. Cook, stirring, for about 1 minute until fragrant but not colored.

   Time: PT2M

   Temperature: medium

6. Cook Mushrooms

   Add the sliced mushrooms to the pan. Cook for 5‑6 minutes, stirring occasionally, until they release their moisture and become golden. If the pan gets too dry, splash a little water or stock and scrape up any bits.

   Time: PT6M

   Temperature: medium

7. Add Garlic Paste

   Stir in the garlic paste, breaking it up with the back of a spatula. Cook for about 45 seconds, stirring constantly to avoid burning.

   Time: PT1M

   Temperature: medium

8. Deglaze

   Pour in 100 ml white wine or chicken stock. Bring to a light simmer and cook for 2 minutes, reducing the liquid by roughly three‑quarters.

   Time: PT3M

   Temperature: medium

9. Add Cream and Pepper

   Stir in 300 ml thickened cream and freshly cracked black pepper to taste. Mix well and bring to a gentle simmer.

   Time: PT5M

   Temperature: medium

10. Thicken Sauce

    Reduce heat to medium‑low and let the sauce simmer gently for about 6 minutes until it thickens and coats the back of a spoon.

    Time: PT6M

    Temperature: medium-low

11. Optional Parmesan Finish

    Stir in 50 g grated Parmesan cheese until melted, adding extra richness and helping thicken the sauce further.

    Time: PT1M

    Temperature: medium-low

12. Add Fresh Herbs

    Fold in the chopped parsley and tarragon (or dried equivalents). Cook for another 30 seconds to release their aroma.

    Time: PT1M

    Temperature: medium-low

13. Combine Chicken and Sauce

    Return the rested chicken thighs and any accumulated juices to the skillet. Gently toss to coat, being careful not to break the meat. Heat through for about 1 minute.

    Time: PT2M

    Temperature: medium-low

14. Plate and Serve

    Arrange 3‑4 chicken pieces per plate, spoon over generous sauce, and garnish with extra Parmesan, parsley, and a crack of black pepper. Serve with mashed potatoes, rice, pasta, or vegetables of choice.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

65g

Carbohydrates

10g

Fat

50g

Fiber

2g