Creamy Ground Chicken and Wild Mushroom Skillet
Ingredients
- 1¼ poundground chicken
- 12 ouncemixed mushrooms
- ·yellow onion
- ·garlic
- 1 cupchicken broth
- ½ cupheavy cream
- ·fresh thyme
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- 8 ounceegg noodles
Prep
- 01
Slice 12 ounces mixed mushrooms (cremini, shiitake, or button).
- 02
Dice 1 medium yellow onion.
- 03
Mince 2 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente, drain, and set aside.
- 02
While noodles cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it into bite-sized pieces with a wooden spoon, until it loses its pink color (about 5-7 minutes). Transfer to a plate.
- 03
In the same skillet, add mushrooms and cook without stirring for 3 minutes to develop a light golden crust. Stir and cook another 2 minutes until tender, then push to the sides of the pan.
- 04
Add minced garlic and diced onion to the center of the pan and cook until softened and fragrant (about 2 minutes).
- 05
Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan. Return the cooked chicken to the skillet.
- 06
Stir in 1/2 cup heavy cream and 1 teaspoon fresh thyme (or 1/2 teaspoon dried). Simmer for 3-4 minutes until sauce thickens slightly.
- 07
Taste and season with salt and pepper to your liking. Toss the cooked noodles into the skillet to combine, or serve the chicken mixture over noodles in bowls. Garnish with fresh thyme if desired.
Spice Tips
For deeper flavor, add 1/2 teaspoon Dijon mustard to the cream sauce or finish with a small splash of balsamic vinegar. If you like warmth, crack in a small pinch of red pepper flakes or freshly grated black pepper.
This recipe comes together in under 30 minutes start to finish. You can swap the egg noodles for pappardelle, fettuccine, or even rice if you prefer. Leftovers reheat beautifully over low heat with a splash of broth.