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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

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

Directions

Step 1

Season both sides of the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	1809.8 grams (1809.8g)

Amount per serving	% Daily Value*
Calories	2402

Total Fat 143.10g	183%
Saturated Fat 68.90g	345%
Polyunsaturated Fat 2.70g
Cholesterol 572mg	191%
Sodium 5367mg	233%
Total Carbohydrate 124.10g	45%
Dietary Fiber 10.70g	38%
Total Sugars 15.50g
Protein 129.00g	258%

Vitamin D 92IU	459%
Calcium 334mg	26%
Iron 8mg	44%
Potassium 3616mg	77%

*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.

Source of Calories

Fat: 56.0%

Protein: 22.4%

Carbs: 21.6%