One-Pot Creamy Chicken Mushroom (Print Version)

Tender chicken, mushrooms, and fresh vegetables simmered in rich, creamy sauce—all in one skillet for easy cleanup.

# Components:

→ For the Chicken

01 - 6 bone-in, skin-on chicken thighs (about 2 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried thyme
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ For the Vegetables and Sauce

07 - 1.5 pounds baby potatoes, halved
08 - 8 ounces cremini mushrooms, sliced
09 - 1 pound fresh green beans, trimmed
10 - 1 large onion, diced
11 - 4 cloves garlic, minced
12 - 1 cup chicken broth
13 - 0.5 cup heavy cream
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon fresh lemon juice
16 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Pat chicken thighs dry and season evenly with garlic powder, dried thyme, salt, and freshly ground black pepper. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place chicken in the pan, skin side down, and sear for 6 to 8 minutes until golden and crispy. Turn and cook for 3 minutes more. Transfer chicken to a plate.
02 - Add halved baby potatoes cut-side down to the same skillet. Sauté for 5 to 6 minutes until golden. Add diced onion and sliced cremini mushrooms. Cook for 4 to 5 minutes, stirring occasionally, until onions are soft and mushrooms release moisture.
03 - Stir minced garlic into the vegetables and cook for 30 seconds until fragrant. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
04 - Return the seared chicken thighs to the skillet, positioning them skin side up among the vegetables. Bring to a simmer, cover with a lid, and cook for 15 minutes.
05 - Arrange green beans around the chicken and potatoes in the skillet. Stir in heavy cream, Dijon mustard, and lemon juice. Simmer uncovered for 8 to 10 minutes, or until green beans are tender and chicken reaches an internal temperature of 165°F.
06 - Taste the sauce and adjust seasoning as needed. Garnish with fresh parsley and present the dish directly from the skillet.

# Expert Advice:

01 -
  • Uses one skillet for the whole meal so cleanup is so simple
  • Creamy herb sauce clings to every bite delivering maximum flavor
  • Works with basic grocery store ingredients you may already have on hand
  • Ready in under an hour with less than fifteen minutes hands-on prepping
02 -
  • Packed with protein from chicken thighs and fiber-rich vegetables
  • Stays creamy even when refrigerated to enjoy as leftovers
  • Gluten-free option if you use gluten-free Dijon mustard
03 -
  • Take time crisping the chicken skin well before simmering so it stays glorious and golden
  • Cut potatoes in similar sizes to avoid biting into any that are undercooked
  • Never skip brightening the sauce with lemon and fresh herbs as they turn good into spectacular

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