Mushroom Chicken Skillet with Herbed Cream Sauce
If you love mushrooms you will die for this recipe! This delicious recipe will have the whole family coming back for seconds! This is an Ideal Protein Phase-1 compliant recipe.
4 TBSP EVOO, divided
10 oz cremini mushrooms, sliced
8 oz shiitake mushrooms, stems discarded and caps sliced
Kosher salt and pepper
1 large shallot, finely chopped
8 small chicken thighs (about 2lbs)
½ cup low-sodium chicken broth
3 sprigs fresh thyme, plus more for serving
¼ cup half & half*
Heat oven to 375˚ Heat 3 TBSP EVOO in large oven safe skillet on medium-high. Once hot, add mushrooms and pinch of salt and cook, tossing occasionally, 5 minutes. Add shallot and cook, tossing occasionally, until mushrooms are golden brown, 2 to 3 minutes; transfer to plate and wipe skillet clean.
Return skillet to medium heat. Rub chicken with remaining TBSP oil and season with ¼ tsp each salt and pepper. Add chicken to skillet and cook until browned, 10 to 12 minutes; drain any excess fat. Flip chicken over; broth, thyme; and transfer skillet to oven until chicken is cooked through (165˚F), 5 to 6 minutes.
Transfer chicken to plate, discard thyme and return skillet to medium heat. Stir in half & half and mushroom mixture and cook until heated through, about 2 minutes. Serve with chicken and sprinkle with thyme if desired.
*ONE SERVING IS .5oz OF YOUR 1oz DAILY SERVING OF HALF & HALF