This cozy one-pan mushroom chicken with broccolini is easy enough to make on a weeknight but tastes like you cooked all day.

The first draft of this post was a declaration of fall. That it’s here and it’s time to get down with some real cooking, like this one-pan mushroom chicken, but then I realized it’s not exactly fall yet. It’s still August, it’s still hot and humid, and while there is a smattering of golden brown leaves on the bright green grass, I know cooler days are still at least a month away. I guess the truth is I am sick of summer and tired of summer of cooking. So my first draft – the one where I try and convince you we’re in a new season despite what you see out your window – now lives in the virtual recycle bin and I decided to call a spade a spade: I’m ready for some cozy dinners so we’re going to click on ahead.

It might still be summer, but in my heart it’s fall.

One-Pan Mushroom Chicken

And I get that not everyone may be where I am right now. Our internal seasonal clocks may not be in sync, but that doesn’t mean you can’t fold this one up and stick it in your back pocket. If a pan-seared chicken and mushrooms in a velvety sauce don’t quite jive right now it’s okay. Just put this recipe away in your to-make file and for now, consider this a preview of what’s to come.

Some Ingredients You’ll Need

It starts with boneless skinless chicken breasts, pounded out to an even thickness. I cooked them whole to get a good sear and to maintain juiciness and then sliced them before adding them back to the pan at the end.
Shallot, garlic, and mushrooms cook in a little butter and all the browned bits left behind by the chicken.
The sauce is a simple one. A little more butter, flour, and chicken stock bubble and thicken in the same pan picking up all the flavor left behind by the shallot, garlic, and mushrooms until it’s velvety smooth. A splash of cream and some parsley at the end finishes it off.
Once the sauce is done everything goes back in the pan on low heat. Meanwhile, I steamed some fresh broccolini with a squeeze of lemon and a pinch of salt and pepper in one of those handy-dandy microwave steamer bags. The broccolini cooks in about three minutes and at that point dinner is ready. Serve the broccolini on the side or add it to the pan with the chicken and mushrooms.

More One-Pan Dinners

Skillet Chicken Lasagna

30-Minute One Pan Beef Penne

Chicken with Rosemary Wine Sauce

One-Pan Mushroom Chicken with Broccolini

Author: April @ Girl Gone Gourmet
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2 servings
Category: Main Course

Print Recipe

Ingredients

1 tablespoon olive oil
1/2 pound boneless skinless chicken breasts
1 1/2 cups chicken stock, divided
1 cup thinly sliced shallot
2 tablespoons unsalted butter, divided
8 ounces sliced baby bella mushrooms
3 large cloves of garlic, minced
1 tablespoon all-purpose flour
1 tablespoon chopped fresh parsley
2 tablespoons heavy cream
kosher salt
1 bunch broccolini, stems trimmed
Lemon juice

Instructions

Cook the chicken: Heat the olive oil in a large non-stick pan over medium heat. While the oil is heating, pound the chicken with a meat mallet so it cooks evenly. Season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook until browned on both sides and cooked through (about ten minutes). Remove the chicken from the pan.
Cook the vegetables: Add about a 1/4 cup of chicken stock to the pan along with the sliced shallots. Raise the heat so that the stock boils and, using a spatula or wooden spoon, scrape up all of the browned bits off the bottom of the pan. Cook the shallots until the broth has mostly evaporated and then lower the heat to medium and add 1 tablespoon of butter and the mushrooms. Let the mushrooms cook, stirring occasionally, for about ten minutes or until they turn golden. Add the garlic and cook another couple of minutes. Remove the vegetables from the pan.
Make the sauce: Add 1 tablespoon of butter to the pan. Once it’s melted, add the flour and stir to combine. Cook the butter and flour for a minute or so. Grab a whisk and slowly add the rest of the chicken stock (1 1/4 cup) into the pan, whisking continuously. Continue to whisk until the sauce starts to thicken about five minutes or so (it should coat the back of a spoon). Turn off the heat to low and add the cream and parsley. At this point, give the sauce a taste and add additional salt if necessary.
Slice the chicken into bite-sized pieces and add them to the sauce. Add the mushrooms and shallot and stir to coat it all in the sauce. While the chicken and mushrooms warm in the sauce, prepare the broccolini. Place the broccolini in a microwave steamer bag with a few pinches of salt and pepper and a squeeze of fresh lemon juice. Steam the broccolini for about three minutes (follow instructions on the bag). Serve with the mushrooms and chicken.