Description
This Creamy Chicken and Mushroom One Pan Casserole is a hearty, comforting, and flavor-packed dinner made with tender chicken, earthy mushrooms, and a velvety creamy sauce—all cooked in one pan for easy cleanup.
Ingredients
Scale
- 5 chicken breasts (1kg/2.25 lb), chopped into chunks or strips
- 45 g (6 tbsp) all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp oil (vegetable or olive)
- 2 tbsp unsalted butter
- 3 small-to-medium onions, finely diced
- 5 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp celery salt (optional)
- 25 g (3 tbsp) all-purpose flour
- 1 litre (4 ¼ cups) chicken stock
- 300 ml (1 ¼ cups) milk
- 2 tbsp fresh lemon juice (about 1 lemon)
- 20 chestnut mushrooms, thickly sliced
- ½ tsp salt
- ½ tsp black pepper
- 240 ml (1 cup) heavy or double cream
- 2 tbsp cornflour mixed with 5 tbsp cold water (optional slurry)
- Small bunch of parsley, chopped
Instructions
- Coat chicken pieces with flour, salt, and pepper.
- Heat oil and butter in a large skillet. Sear chicken for 5–6 minutes until browned; remove and set aside.
- Sauté onions for 5 minutes, then add garlic, thyme, and celery salt.
- Sprinkle flour over the onions and stir. Slowly pour in chicken stock while stirring to avoid lumps.
- Add milk and lemon juice; bring to a gentle simmer.
- Return chicken to the pan along with mushrooms, salt, and pepper. Cover and simmer 15–20 minutes.
- Pour in heavy cream and stir. Add optional cornstarch slurry for a thicker sauce.
- Simmer 2–3 more minutes until creamy. Garnish with chopped parsley and serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg