{"id":1420,"date":"2021-10-25T20:17:12","date_gmt":"2021-10-25T20:17:12","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1420"},"modified":"2024-02-09T21:34:52","modified_gmt":"2024-02-09T21:34:52","slug":"creamy-herb-mushroom-chicken","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/creamy-herb-mushroom-chicken\/","title":{"rendered":"Creamy Herb Mushroom Chicken"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Creamy Herb Mushroom Chicken<\/span><\/h2>\n
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This Creamy Herb Mushroom Chicken Recipe is a crowd pleasing, one-pan 30-minute chicken dinner.\u00a0It's very easy and quick to make.<\/span><\/div>\n
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Author: <\/span>Adapted from “Creamy Herb Mushroom Chicken” from Natasha’s Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 12<\/span> oz<\/span> mushrooms<\/span> cleaned, and thickly sliced<\/span><\/li>
  • 1<\/span> lbs<\/span> skinless, boneless chicken<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> garlic salt to taste<\/span> (divided, plus more to taste)<\/span><\/li>
  • 1<\/span> Tbsp<\/span> butter<\/span> divided<\/span><\/li>
  • 1<\/span> Tbsp<\/span> olive oil<\/span> divided<\/span><\/li>
  • \u00bc<\/span> cup<\/span> chopped fresh dill<\/span> (or a lesser amount of dried dill weed)<\/span><\/li>
  • \u00bc<\/span> cup<\/span> chopped fresh parsley<\/span><\/li>
  • \u00bc<\/span> cup<\/span> chopped fresh thyme<\/span><\/li>
  • \u215b<\/span> cup<\/span> chopped fresh rosemary<\/span><\/li>
  • \u00bc<\/span> cup<\/span> chopped green onion<\/span><\/li>
  • 2<\/span> garlic cloves<\/span> minced<\/span><\/li>
  • \u00be<\/span> cups<\/span> heavy whipping cream, or coconut milk<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>

    <\/span>Prep:<\/span><\/h4>
    • This recipe moves fast so prep all of your ingredients prior to turning on the stove. Mince garlic, chop herbs and thickly slice mushrooms.<\/span><\/div><\/li><\/ul><\/div>

      <\/span>How to Make Chicken Mushroom Skillet:<\/span><\/h4>
      • Heat a large heavy skillet over medium heat and add \u00bd Tbsp butter and \u00bd Tbsp oil. Once oil is hot, add thickly sliced mushrooms and season with \u00bd tsp garlic salt. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown then remove to a plate.<\/span><\/div><\/li>
      • Season chicken all over with 1 tsp garlic salt. In the same pan over medium heat, add another \u00bd Tbsp butter and \u00bd Tbsp oil. Add chicken in a single layer and saut\u00e9 about 2 min on each side or until just cooked through.<\/span><\/div><\/li>
      • Add minced garlic and saut\u00e9 1 minute, stirring frequently until garlic is fragrant. Add chopped dill, parsley, thyme, rosemary, and green onion to the pan and saut\u00e9\/stir another 1 minute to soften herbs.<\/span><\/div><\/li>
      • Return mushrooms to the pan then stir in \u00be cup heavy cream, or coconut milk. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. Sauce will thicken more as it cools. Season with more garlic salt, to taste if needed.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        I modified this from the original recipe by:<\/span>
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        • Increasing the amount of mushrooms from 1\/2 lb to 12 oz.<\/li>\n
        • Adding other fresh herbs: Thyme, and Rosemary<\/li>\n
        • Substituting coconut milk for the heavy whipping cream (to reduce the fat content)<\/li>\n<\/ul>\nNext time I make this, I plan to add finely chopped leeks, cooked after the mushrooms, and before the chicken. I suspect that the result will be even better!<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1417,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,136,697],"tags":[],"class_list":["post-1420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-entree","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2021\/10\/Creamy-Herb-Mushroom-Chicken-2.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=1420"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1420\/revisions"}],"predecessor-version":[{"id":1421,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1420\/revisions\/1421"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/1417"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=1420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=1420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=1420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}