Creamy Chicken & Mushroom Skillet

Golden, creamy and irresistibly rich, this one-pan chicken dish is silky comfort in every bite

Serves 6

Ingredients:

1 tbsp. olive oil

2 lbs. (900g) chicken breasts,

skinless boneless

salt & black pepper

10.6 oz. (300g) cremini

mushrooms, sliced

1 tbsp. salted butter

2 shallots, chopped

2 tsp. dried thyme

1 tsp. dried oregano

red pepper flakes

3 cloves garlic, chopped or

grated

10 fl oz. (300ml) chicken broth

6.8 fl oz. (200ml) oat cream

2 oz. (60g) brie, rind removed

4 tbsp. chopped parsley

Method:

Preheat the oven to 375°F (190°C).

Place a large ovenproof skillet over medium-high heat. Add the

olive oil, chicken and season with salt and pepper. Fry the chicken

on both sides until golden. Remove the chicken from the skillet.

To the same skillet, add the mushrooms and cook for 5 minutes, or

until golden. Add the butter, shallots, thyme, oregano, and a pinch

each of salt, pepper and red pepper flakes. Cook for 4-5 minutes,

until fragrant. Now add the garlic and cook for a further 2-3 minutes.

Pour in the broth and cook for 10 minutes until reduced slightly,

then pour in the oat cream and stir in the brie. Nestle the chicken

into the sauce. Place the skillet into the hot oven and bake for 20

minutes, until the chicken is cooked through.

Serve topped parsley.