Skillet Ground Chicken with Creamy Mushroom Sauce
Ingredients
- 1½ poundsground chicken
- 10 ouncesmushrooms
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 2 tablespoonsolive oil
- 1 tablespoondijon mustard
- 2 teaspoonsfresh thyme (or 1 teaspoon dried)
- ·salt
- ·black pepper
Prep
- 01
Slice 10 ounces mushrooms into quarters.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground chicken and cook for 5–7 minutes, stirring frequently to break it into small pieces, until no longer pink. Season with a pinch of salt and pepper. Transfer to a plate.
- 02
In the same skillet, add the mushrooms and onion. Cook for 4–5 minutes, stirring occasionally, until the mushrooms release their liquid and the onion softens. Add the garlic and thyme, cook for 1 minute until fragrant.
- 03
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes.
- 04
Stir in the dijon mustard and heavy cream. Return the cooked chicken to the skillet and stir to combine. Simmer for 3–4 minutes until the sauce thickens slightly and everything is warmed through.
- 05
Taste and adjust seasoning with salt and pepper. Serve over egg noodles, mashed potatoes, or rice.
Spice Tips
To deepen the savory notes, add 1/2 teaspoon smoked paprika when you add the garlic. For subtle heat, crack a tiny pinch of cayenne pepper into the cream sauce. A squeeze of fresh lemon juice at the end brightens the earthiness of the mushrooms.