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
Goes well with
French White BurgundyFrench White Burgundy — A medium-bodied...
local
Pamukkale Anfora NarincePamukkale Anfora Narince — A crisp, refr...
international
Instructions
1
Prep
Pat chicken dry, season with half the salt and pepper. Dice onions, thinly slice mushrooms, mince garlic, chop parsley, halve lemon. Measure cream, stock, and water.
2
Sear
Heat butter and olive oil in a wide skillet over medium-high heat 1 minute until foaming. Sear chicken in a single layer 6–7 minutes, turning halfway, until both sides are deeply golden and cooked through.
3
Saute
Push chicken to one side, add onions and mushrooms over medium heat 6 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 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 (4.9 oz) basmati rice
- 360ml (1.5 cup) hot water
- 0.5 tsp fine sea salt
- 20g (small handful) flat-leaf parsley
- 1 lemon