One-Pot Creamy Mushroom Chicken

Featured in the Honolulu Star-Advertiser on April 1, 2020.


One-Pot Creamy Mushroom Chicken

  • 4 boneless skinless chicken thighs
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 tablespoon olive oil, divided
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup cremini mushrooms, sliced
  • 1 quart chicken broth
  • 1 (12-ounce) can evaporated milk
  • 1/3 cup milk
  • 4 cups uncooked penne pasta (or pasta of your choice)
  • 1 cup Parmesan cheese, grated
  • Handful of parsley, chopped for garnish


  1. Season chicken with dried basil, salt and pepper to taste.
  2. In a large saucepan, heat 2 teaspoons of oil over medium-high heat.
  3. Add chicken and sear on both sides until golden brown, cooked through and no longer pink.
  4. Remove from pan and set aside.
  5. Add remaining oil to pot.
  6. Fry onion and garlic until onion becomes transparent, stirring occasionally, about 2 minutes.
  7. Add mushrooms and cook for another 3 minutes, then add broth, evaporated milk and milk.
  8. Bring to a gentle simmer, then add pasta and continue to simmer until pasta is al dente, about 15 minutes, stirring occasionally.
  9. Stir in Parmesan cheese until melted into sauce, then remove from heat.
  10. Cut chicken into strips and mix with pasta.
  11. Garnish with fresh parsley.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
560 calories, 16 g fat, 6 g saturated fat, 125 mg cholesterol, 1000 mg sodium, 64 g carbohydrate, 1 g fiber, 11 g sugar, 38 g protein


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