ONE-PAN  Skillet Chicken

with Mushrooms and  Caramelized Onions

Natalie Marble

I’m Natalie and I’m a professional chef and recipe developer.  I love nothing more than to create seasonal, well-tested, elevated everyday recipes.

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Artichoke

INGREDIENTS

Brush the mushrooms, remove the stems and slice them into 1/2-inch thick slices.

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Prep the Mushrooms

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Thinly slice the onions crosswise, finely chop the garlic, and pick the leaves from the stems of thyme.

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Prep the Rest

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Season both sides of the chicken with salt and pepper and brown on both sides.

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Brown the Chicken

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When the chicken is browned on both sides, remove and set aside.  Note: it should not be fully cooked at this point.

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Flip and then Remove

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Add the mushrooms to the pan and cook, undisturbed, until golden brown.  Then, deglaze with dry sherry.

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Cook the Mushrooms

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Add the garlic and thyme to the mushrooms and cook for 2-3 minutes.  Then, remove and set aside.

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Finish the Mushrooms

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Add the onions to the pan and cook over medium-low heat, stirring only periodically, until deep golden brown.

Caramelize the Onions

When the onions are caramelized, add the mushroom mixture back to the pan.

Add Back the Mushrooms

Nestle the chicken into the onion-mushroom mixture and add the stock, mustard and heavy cream.  Simmer for about 5 minutes until the sauce has thickened and the chicken is cooked through.

Add Back the Chicken

Top the finished chicken with fresh herbs and serve.  ENJOY!

Finish & Serve

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