Queen Charlie
Indulge in the luxurious flavors of the Queen Charlie, a one-pan chicken and mushroom dish that's perfect for an elegant dinner for two. Juicy, golden-seared chicken breasts are nestled in a rich, velvety cream sauce infused with garlic, thyme, and dry white wine, then topped with earthy, caramelized cremini mushrooms. Paired with creamy, buttery mashed potatoes, this restaurant-worthy recipe brings comfort and sophistication to your table. With just 50 minutes from prep to plate, the Queen Charlie is an easy yet decadent meal, ideal for a special occasion or a weeknight treat. Garnished with fresh parsley for a vibrant finish, this dish is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 200 grams cremini mushrooms, sliced
- 0.5 cup dry white wine
- 0.75 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons parsley, chopped, for garnish
- 600 grams potatoes, peeled and cubed
- 0.5 cup milk
- 2 tablespoons additional butter for mashed potatoes
- 1 teaspoon salt for mashed potatoes
- 0.5 teaspoon black pepper for mashed potatoes
Instructions
Season both sides of the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add 2 tablespoons of unsalted butter. Sauté the minced garlic for 1 minute, then add the sliced cremini mushrooms. Cook for 5-6 minutes until the mushrooms release their moisture and become golden.
Deglaze the skillet with 0.5 cup of dry white wine, scraping up any browned bits on the bottom of the pan. Allow the wine to reduce by half, approximately 2-3 minutes.
Stir in 0.75 cup of chicken broth, 0.5 cup of heavy cream, and 1 teaspoon of fresh thyme. Let the sauce simmer gently for 5-6 minutes until slightly thickened.
Return the chicken breasts to the skillet and coat them in the sauce. Let them simmer for an additional 2-3 minutes. Remove from heat and garnish with chopped parsley.
While preparing the chicken, bring a large pot of salted water to a boil. Cook the peeled and cubed potatoes for 15 minutes or until fork-tender. Drain and return the potatoes to the pot.
Mash the potatoes with 0.5 cup of milk, 2 tablespoons of butter, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until smooth and creamy.
Plate the dish by spooning a generous serving of mashed potatoes onto a plate. Place a chicken breast on top and ladle the mushroom cream sauce over the chicken. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 4984 mg | 217% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 16.8 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4600 mg | 98% | |
*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.
