Turkish · Dinner
Creamy Turkish Chicken Mushroom Skillet
Kremali Tavuk
Istanbul creamy chicken skillet with mushrooms, garlic, and thyme in a velvety cream-stock sauce, finished with parsley and lemon, served over butter-toasted rice pilaf for an indulgent weeknight bowl.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
680Calories
38gProtein
42gFat
48gCarbs
4gSugar
3gFiber
820mgSodium
130mgChol
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Instructions
1
Prep
Pat chicken dry, season with half the salt and pepper. Dice onion, thinly slice mushrooms, mince garlic, chop parsley, halve lemon. Measure cream, stock, and water.
2
Sear
Heat butter and olive oil in a large skillet over medium-high 1 minute until foaming. Sear chicken in a single layer 6–7 minutes, turning, until both sides are deeply golden and cooked through.
3
Saute
Push chicken to one side, add onion and mushrooms over medium heat 6–7 minutes until mushrooms release liquid and turn deep golden. Add garlic and thyme, cook 30 seconds until fragrant.
4
Build
Pour in cream and stock, scrape up fond, and simmer over low heat 5–6 minutes until sauce thickens and coats a spoon. Stir in remaining salt and remove from heat. While sauce thickens, cook rice with butter and water over low heat 12–13 minutes until tender.
5
Plate
Spoon rice onto plates, ladle creamy chicken and sauce over top, scatter parsley, finish with a squeeze of lemon, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) chicken thigh
- 300g (10.6 oz) chestnut mushrooms
- 120g (4.2 oz) yellow onion
- 6 garlic cloves
- 2 tsp dried thyme
- 1 tsp ground black pepper
- 2 tsp fine sea salt
- 40g (1.4 oz) unsalted butter
- 20ml (1.3 tbsp) extra-virgin olive oil
- 240ml (1 cup) double cream
- 120ml (0.5 cup) hot chicken stock
- 140g (5 oz) basmati rice
- 360ml (1.5 cups) hot water
- 0.5 tsp fine sea salt
- 20g (small handful) flat-leaf parsley
- 1 lemon