In the kitchen with Elisa
Creamy Skillet Chicken
Super creamy and flavourful one pan dinner for two
One pan or pot dishes are my favourite, so little effort and still so delicious.​
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Do ​you like cooking chicken breast? Even though I do know how to cook it so that it stays juicy, I still find myself getting a little nervous whenever I do cook it. However, lately I have been reducing the amount of meat I eat and also somehow it has resulted in the main meat that I cook becoming chicken breast. This has also meant that I am looking for new ways of preparing it and also combining it with all kinds of different flavours.
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I wanted this recipe to be the last recipe I share for Valentine's Day and yes, I am sharing it on Valentine's Day. That is also why I wanted the recipe to be something that can be cooked fairly fast and also with low effort. I don't know about you, but I love these kind of dishes, where the main cooking process happens in the oven and in the meantime I can concentrate on cleaning the kitchen and setting the table.
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Don't have a skillet or an iron pan? No worries! It is not a must to make this recipe. You can do the pre-cooking on a regular pan and then bake it in any oven proof dish that you have.
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If you like creamy sauces and chicken, you are going to fall in love with this dish :)
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Enjoy Lovelies!
Step by Step Video
RECIPE
Creamy Skillet Chicken
Super creamy and flavourful one pan dinner for two
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​INGREDIENTS
(makes 2 portions)
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5-10 branches fresh thyme
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2 cloves garlic
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6-8 small potatoes
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300-400g chicken breast (2 medium chicken breasts)
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1 medium red onion
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2 big brown mushrooms
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200g (about 1 cup) whipping cream (double cream) + same amount of water
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olive oil
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salt & pepper to taste
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1 – 1 ½ tbsp all purpose flour to thicken the sauce (optional)
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DIRECTIONS
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Start by preparing all the vegetables. Wash the potatoes well and slice into thick slices, peel and quarter the onion, quarter the mushrooms, peel the garlic cloves and smash with a knife.
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Heat a skillet or an iron (oven proof) pan over medium heat and once warm cover the bottom well with olive oil. Add in a couple of branches of fresh thyme and the garlic cloves. Arrange the potato slices over the base of the pan so that each slice is in contact with the base, if needed, fry the rest on a second round. Cook on medium heat for two minutes, then flip around and cook for another two minutes on the other side. Remove to a plate. Add in some more olive oil if needed and then add the chicken breasts, the onion and the mushroom pieces. Cook on medium heat for two minutes, then flip around and cook for another two minutes on the other side. Remove to a plate.
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Return the pan to heat with just the thyme and the garlic left and add in the cream and the water. Season with salt and pepper to taste. Cook on medium heat just until the sauce has heated and bubbled a couple of times. Turn off the heat and return everything to the pan.
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Continue cooking in a preheated oven in 180°C (356°F) bottom top heat in the middle shelf of the oven for 20-30 minutes.
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Remove from the oven and plate everything apart from the sauce (in case you want to thicken it).
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Return the pan to heat, add the flour while whisking and heat until the sauce has thickened to your liking. Strain through a sieve for a smoother sauce.
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Serve the chicken and the vegetables along with the creamy sauce.
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TIP. If you don't have an oven proof skillet or a pan, you can do the cooking in a regular pan and then transfer everything into an ovenproof dish for baking.
