One-Pot Mushroom and Thyme Chicken with Cream
Rich, comforting chicken and mushroom stew simmered in a creamy thyme-infused sauce, served over buttered egg noodles for a satisfying weeknight dinner. This french-inspired one pot ready in about 55 minutes pairs sliced mushrooms, finely diced shallot, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1-inch pieces boneless chicken thighs
- 8 oz, sliced mushrooms
- 1, finely diced shallot
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp, chopped fresh thyme
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Season 1.5 lbs chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Melt 2 tbsp butter in a large Dutch oven over medium-high heat, then add chicken in a single layer and cook for 5 minutes per side until golden brown. Remove chicken and set aside.
- Step 2: Add 8 oz sliced mushrooms and 1 diced shallot to the pot, cooking for 5 minutes until mushrooms release liquid and brown slightly. Sprinkle 2 tbsp all-purpose flour over the mixture and stir for 1 minute to cook off raw flour taste.
- Step 3: Gradually whisk in 1.5 cups chicken broth, scraping up any browned bits. Return chicken to the pot, add 2 tbsp chopped thyme, and bring to a gentle simmer. Cover and cook for 15 minutes on low heat.
- Step 4: Stir in 1/2 cup heavy cream and simmer uncovered for 5 minutes until sauce thickens slightly and coats the back of a spoon. Adjust seasoning with additional salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mushroom and Thyme Chicken with Cream take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Mushroom and Thyme Chicken with Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced mushrooms from drying out.
Can I substitute ingredients in One-Pot Mushroom and Thyme Chicken with Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Mushroom and Thyme Chicken with Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Mushroom and Thyme Chicken with Cream?
French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
