Chicken Hogan
Indulge in the rich, comforting flavors of Chicken Hogan, a one-pan recipe that combines tender, golden-browned chicken breasts with a luscious caramelized onion and mushroom cream sauce. This hearty dish is built on layers of flavor, starting with perfectly seasoned chicken, followed by the savory sweetness of sautéed onions, earthy cremini mushrooms, and fragrant garlic. A splash of chicken broth and a swirl of heavy cream create a velvety sauce, elevated with fresh thyme for a herby finish. Ready in just an hour, this cozy meal is ideal for weeknight dinners or special occasions. Serve it over mashed potatoes, fluffy rice, or alongside crusty bread to soak up every drop of the decadent sauce. Perfectly satisfying and family-approved!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 2 cups cremini mushrooms, sliced
- 3 cloves garlic cloves, minced
- 1.5 cups low-sodium chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper. Dredge them lightly in the flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts, cooking for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of butter to the skillet. Once melted, add the sliced onions. Cook, stirring frequently, for 8-10 minutes or until caramelized and golden brown.
Add the sliced mushrooms to the skillet and cook for another 5-6 minutes, stirring occasionally, until the mushrooms are softened and browned.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Deglaze the skillet by pouring in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Reduce the heat to medium-low and stir in the heavy cream and thyme leaves. Let the sauce simmer gently for 5 minutes, thickening slightly.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and cook for 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the Chicken Hogan hot, garnished with freshly chopped parsley. Pair it with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 20.0 g | ||
| Protein | 238.1 g | 476% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3256 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
