Savory Chicken Skillet in Creamy Herb Mushroom Sauce
Master the art of pan-roasting with our foolproof Savory Chicken Skillet in Creamy Herb Mushroom Sauce! Achieve that perfect sear on the stove and finish it off with a gentle, even roast in the oven - all within 30 minutes. Umami-packed, creamy, and oh-so-tender, this single-skillet wonder crowned with a golden layer of Parmesan is poised to become your go-to chicken dinner.
Ingredient
- 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
- 1 tablespoon olive oil
- 8 ounces button, cremini or portobello mushrooms (or a mix), sliced (about 2 1/2 cups)
- 1 clove garlic, minced
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 2/3 cup milk
- 1/2 cup grated or shredded Parmesan cheese (amount divided in recipe steps below)
- 1 teaspoon fresh thyme leaves
Direction
- Heat the oven to 350°F. While the oven is heating, season the chicken with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
- Add the mushrooms and garlic to the skillet and cook for 2 minutes or until the mushrooms are lightly browned. Stir in the soup, milk, 1/4 cup cheese and the thyme. Season to taste. Return the chicken to the skillet (if the chicken released any juices, add those, too). Sprinkle with the remaining cheese.
- Bake for 20 minutes or until the chicken is done. Serve with hot cooked rice, pasta or roasted potatoes, if desired.
