Braised Chicken and Mushroom (one pan meal)
Roast your chicken in a pool of creamy, garlic mushroom sauce. The chicken is tender and juicy. The skin is crispy. Expect every bite to be just as flavorful as the last.
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What can I expect?
It’s a “one-pot meal.” Throw the ingredients into a cast iron pan, pop it in the oven, and you’re done. This Crispy Chicken and Mushroom recipe is both beginner friendly and easy clean up.
Even if this is your first time working with raw chicken, you can prepare a perfectly cooked chicken with ease. Your chicken will be tender and juicy on the inside and crispy on the outside.
It’s no surprise that this is one of our favorite recipes. Hardly any dishes get dirty. It takes minutes to prepare. It has great meal-prep potential. It’s healthy. And the flavors are incredible for how little effort is needed. This chicken and mushroom one-pot meal is a winner.
Is Crispy Chicken and Mushroom healthy?
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Let’s look at the main ingredients:
- Chicken thighs (skin on)
- Mushrooms
- Garlic
- Heavy Cream
Chicken, mushrooms, and garlic are natural, nutritious food sources. Each have their own list of health benefits.
But what the chicken skin? What about the dark meat? Aren’t they both fatty and unhealthy?
Neutral Eating has a practical stance on dark meat and chicken skin:
If you’re going to eat meat, make full use of the animal. Eating the whole animal is sustainable, nutritious, and humane.
Both dark meat and chicken skin are rich sources of vitamins, minerals, protein, and natural fat energy. And the stuff is delicious. Doing right by the animal means you get to eat it all. Enjoy the dark meat. Enjoy the skin! Learn more about the Neutral Eating Food Philosophy here.
But what about the Heavy Cream? Is dairy healthy?
Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…
Let’s be mindful of our dairy intake. Buy dairy that comes from pasture raised cows and try to eat less.
Cast Iron Chicken and Mushroom Tips
Use a cast iron pan or dutch oven
A cast iron pan makes this recipe a one-pot meal. Prepare the sauce on the range, and cook the chicken in the oven. A cast iron will help you prepare your meals faster, cut down on dishes (you don’t have to wash a cast iron pan), and they make food taste better. We love cast iron pans.
Use a whole chicken
Did you know you can buy a whole raw chicken from the grocery store? When you’re finished cutting up your whole chicken, you’ll end up with two thighs and two breasts. Not to worry. Toss the two breasts and two thighs into your cast iron, and follow the recipe as written. Nothing changes. Be sure to leave the bone in and the skin on for both the breasts and the thighs.
Serve it over shirataki or cauliflower rice
This recipe is saucy! And while we’re not too shy to drink the extra sauce straight from the bowl, you can serve this recipe over shirataki rice. When the chicken is mingled with rice that has sopped up even more sauce, every bite is that much more flavorful and satisfying.
Meal prep
This crispy chicken and mushroom one-pot meal is fast and easy to prepare which makes it a great meal prep option. Store the extra chicken in a glass container with a lid in the fridge. To reheat, place a cut of chicken on a plate, spoon some sauce on top, and put it in the microwave. We suggest a microwave cover to avoid splatter.
Check your condiment ingredients
Condiments are healthy when they’re made with natural ingredients. Next time you’re buying ketchup, mustard, mayo, etc., choose a brand that has ingredients you can understand. Know that most condiments do not need added sugar.
Crispy Chicken and Mushroom
Print Recipe
Equipment
- Cast Iron Skillet or dutch oven
Ingredients
- 6 – Chicken Thighs (Bone-In)
- 1 cup – Beef Broth
- 5 – Bay Leaves
- 20 – Garlic Cloves
- 2 Tbsp – Worcestershire
- 2 Tbsp – Maille "Old Style" Mustard
- 1 Tbsp – Balsamic Vinegar
- 1 tsp – Beef Bouillon
- 1/4 cup – Heavy Cream
- 8 oz – Sliced Mushrooms
- 2 tsp – Salt
- 1 tsp – Pepper
Instructions
- Preheat oven to 375 degrees F.
- Add beef broth, bay leaves, garlic cloves, worcestershire, mustard, balsamic vinegar, and beef bouillon to a cast iron pan.
- Bring cast iron ingredients to a boil. (Place skillet over medium-high heat.)
- Turn off heat.
- Stir in heavy cream.
- Place chicken skin side up in the pan.
- Add mushrooms all around the chicken (not on top of the chicken).
- Salt and Pepper.
- Place skillet in oven and bake until meat thermometer reads 165 degrees F (about 45 minutes).
Notes
DID YOU MAKE THIS RECIPE?
Please let us know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #neutraleating Recipe from Neutral Eating: https://neutraleating.com/crispy-chicken-and-mushroom/Did you serve over cauliflower rice? Did you use skin-on chicken breast? How did you enjoy your crispy chicken and mushroom?
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Recipes in the Image Above:
1 – Lemon Garlic Chicken (Sheet Pan)
2 – Chipotle Chicken Bowl Copycat
3 – 3 Ingredient Pesto Chicken
4 – Air Fryer Lemon Pepper Wings
What are the estimated nutritional facts for this recipe?
Hi Alycia. It depends on how big your chicken thighs are but here is a rough estimate. Let us know if you try it! ❤️
Calories 240
Total Fat 9.6g
Saturated Fat 3.1g
Cholesterol 95mg
Sodium 223mg
Total Carbohydrate 4.7g
Dietary Fiber 1.3g
Total Sugars 2.4g
Protein 34g
What can I replace the balsamic vinegar with?
Hi Natalie. We haven’t tested any subs yet. You could try Cider Vinegar or White Vinegar with a little bit of honey or sweetener. Let us know how it turns out!
I made it last night and used apple cider vinegar, no added sweetener.
I also used boneless, skinless thighs because that is what I had.
Chicken was moist and tender and oh so flavorful!
Will definitely add to my recipe book.
So glad to hear that Natalie!
Going to make now. Just wondering I only have a cast iron Dutch oven pan. Can I make in that? Can I I make in a stainless steel pan?
Hi Rebecca! Yes, it should work in the dutch oven as long as it is 100% oven safe. Let us know how it turns out!❤️
I can’t believe how fast and easy the crispy chicken and mushroom dish was to make, in addition to the delicious flavors; excellent! I’m usually not a big fan of mushrooms, but they tasted great and go perfectly with this dish. The bonus was that it cost less than $15. to feed us! Thanks for sharing this great recipe.
So glad you enjoyed it!
What necessary words… super, remarkable idea
I had some chicken thighs I had to cook tonight and I came across your recipe. It was delicious. I substituted almond milk for the heavy cream. Simple and easy to make. Thank for posting this recipe.
Thank you for the feedback! Great idea with the almond milk sub, I’m so glad it turned out well 🙂
Delicious and I did double up the mushrooms as we are great fans. Leftovers heated up very well. Served over cauliflower rice. Will definitely make again!
So glad you enjoyed!
This recipe was seriously restaurant quality. Super easy to make too. Thank you!
So happy to hear that!