This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make. If you’ve been following the channel for a while, you’ll know that these recipes got me to where I am today and making them brings back so much joy and nostalgia. This recipe is fun, cheap, and delicious; I can guarantee you’ll love it. Dig in and enjoy.

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Recipe –
Ingredients –

For The Chicken –

2 tsp (10ml) – Olive Oil For Chicken Seasoning
8 – Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) – Onion Powder
1 tsp (2.5g) – Garlic Powder
1/2 tsp (1g) – Dried Thyme
1/2 tsp (1g) – Dried Oregano
Salt & Pepper
1 Tbsp (20ml) – Olive Oil For Cooking Chicken

Creamy Garlic Mushroom Sauce –

1 Tbsp (14g) – Unsalted Butter
2 – Shallots, Finely Diced
300g (10.5oz) – Swiss Brown Mushrooms
100ml (100g) – Dry White Wine
6 – Garlic Cloves, Minced
1g (0.03oz) – Fresh Tarragon
3g (0.1oz) – Fresh Parsley
300g (10.5oz) – Thickened Cream
50g (1.7oz) – Parmigiano Reggiano, Freshly Grated

Recipe Notes –

This dish is best when fresh, as the cream-based sauce can potentially split upon reheating. If you wish to store it, it will last two days in the fridge. I don’t recommend freezing it.

This recipe is fantastic on its own but can also be served with all your favourite sides, such as mashed potato, pasta, rice and a wide range of vegetables.

The fresh herbs are optional, as well as the parmesan cheese, but they add incredible flavour. They can be substituted for their dried counterparts if you can’t source fresh herbs. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out, so adjust to your liking.

Cream alternatives will no longer make this dish the fantastic recipe that it is. Without cream, you’ll need to add flour as a thickening agent, ruining the sauce’s texture.

#onepot #mushroomsauce #onepotmeals

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