Garlic mushroom chicken skillet
Small chicken pieces and browned mushrooms cook in a simple cream sauce. A little stock loosens the sauce so it is ready for bread, potatoes or another side.
30 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oil in a wide pan. Cook chicken over medium-high heat for 4 minutes, turning; transfer to a clean plate while still partly cooked.
- 02
Step 2
Add mushrooms and cook 6–7 minutes until their liquid evaporates. Stir in garlic for 30 seconds, then add stock, cream, salt and pepper.
- 03
Step 3
Return chicken and its juices. Simmer 5–7 minutes or until the chicken reaches 74°C / 165°F. Sprinkle with parsley and serve.
Make it your own.
- Use the partly cooked chicken immediately in the next step; do not save it to finish later.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
