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Kitchen Nostalgia
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Pantry Staples, Nothing Fancy: One of my favorite things about this recipe is that it’s made with simple ingredients I usually already have at home. Things like olive oil, canned tomatoes, and dried oregano are staples in my pantry. No need to run out for anything complicated—just grab what’s in your kitchen, and you’re set!
Bold, Hearty Flavors: The flavors in this dish are so well-rounded. Between the savory mushrooms, briny olives, and sweet carrots, each bite brings a balance of comfort and richness. The balsamic vinegar adds that perfect pop of tanginess, making every bite just a little special.
Dinner in 30 Minutes: This Chicken Cacciatore comes together fast! In just half an hour, you have a meal that looks and tastes like you spent way more time on it. It’s one of those meals that doesn’t compromise on flavor, even when you’re short on time.
Cozy Any Time of the Year: Whether it’s a chilly fall evening or a summer night, this recipe hits the spot. It’s warming and comforting, but it’s not too heavy, making it perfect for any season.
Stovetop or Crockpot—You Choose!: I love options! If you’re in a hurry, stovetop is the way to go. But if you want to set it and forget it, this recipe works beautifully in a crockpot, too. Both methods give you tender, juicy chicken every time.
Versatile Pairings: Another perk of this recipe is how easy it is to pair. Serve it over pasta, creamy mashed potatoes, buttery polenta, or even rice. You really can’t go wrong with how you decide to plate it!
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Oriana Romero
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“I kind of feel like a kid in a candy shop, where I can have anything I want,” says a tablemate.
It’s hard to argue with that sentiment when you’re gazing at a menu packed with dozens and dozens of colorful food pictures, all there for the asking. Like that proverbial kid in the candy shop, the near-limitless choices are at once thrilling and a bit overwhelming.
“This is definitely a ‘choose your own adventure’ kind of meal,” adds another.
When One Pot opened this spring on Coventry, it brought with it the next wave of Korean barbecue. The sleek décor, impressive tabletop technology and all-you-can-eat arrangement is the sort of setup that’s been available elsewhere in this country for years. Korean BBQ has always been an enjoyable and delicious feast, but at One Pot and places like it, the entire experience is elevated and transformed into a lively celebration.
After pulling the plug on Taco Roosters, Hang Zheng gutted the interior and replaced it with a retro-futuristic dining room devoted to Korean BBQ and Asian hot pot. The restaurant is sleek, attractive and vividly hued, with tangerine-colored booths, smoldering neon and an array of Bearbricks, adorable bear-shaped figurines from Japan. Every table in the spacious dining room is equipped with built-in burners for barbecue grills and hot pots.
Tables can elect to order BBQ, hot pot, or both. The price is $29.99 per person for either one ($19.99 at lunch), but only $5 more person for both. While the table shares one large, central grill for BBQ, each diner gets his or her own hot pot to manage. Both are all-you-can-eat affairs.
Even at $34.99, the value is exceptional, especially considering the quality, variety and level of service that comes with it. First comes the soup, a choice of nine different broths. We ordered Korean kimchi, pork bone, Thai tom yum and the house spicy Szechuan. Each was flavorful enough to enjoy on its own. There are a few vegetarian broths as well.
The natural inclination is to go nuts when ordering – and how can you not when there are so many tantalizing meat, seafood, vegetable, rice and noodle options. But diners will find that the tabletop fills up fast, piled high with foods waiting to be cooked, dinner plates, cooking tongs, snipping shears, serving utensils, water glasses, side plates filled with sauces and so on. Ordering additional items is as easy as flagging down a server or using the QR code assigned to the table.
After putting in our order, we made our way to the well-stocked condiment bar. What diners lose in the way of a typical banchan spread they gain in a staggering selection of sauces, garnishes and spices. Our hands-down favorite is the house special sauce, but there is also shacha, hoisin, peanut-sesame, chile garlic and others. Add-ons include kimchi, fresh chopped garlic, jalapenos, chopped nuts, dried red pepper flakes and scallions. If you’re looking for lettuce, just put in an order with your server or via the QR code. (It’s free, of course.)
By the time we got back to our table, the food started arriving. Before long we were grilling paper-thin slices of pork belly, ribeye and beef belly, which cook in seconds on the hot grill. Marinated meats like beef bulgogi and garlic chicken spit, spatter and smoke a little more, but the in-table exhaust manages to capture most of it. There was also jumbo head-on, shell-on shrimp, zucchini, radish, watercress and bok choi. Most items are appropriate for either the grill or hot pot; it just depends on one’s personal preference. Some, like udon and ramen noodles, go into the soup.
With an adventurous group, there really is no more entertaining way to dine. Guests take turns manning the grill, adding raw ingredients, flipping vegetables, removing cooked items. Hot-off-the grill foods are dipped in sauce, paired with rice and washed down with icy shots of Soonhari soju ($13/bottle). It’s loud, it’s lively, it’s a wee bit chaotic at times, but it sure as heck beats a tepid burger on the sofa.
During our meal, the griddle grate was swapped out three times, our hot pots were topped off with broth whenever needed, and empty plates continually cleared away. I appreciate the straightforward menu that lacks any appetizers, pricey up-sell items like wagyu beef, or anything else that detracts from the main event.
In addition to the soju – including fruit flavors – there is beer, wine, cocktails, milk tea and fruit tea with boba.
The beauty of having places like One Pot alongside our beloved legacy Korean restaurants is that we have options to suit our mood. When an AYCE blowout seems like too much fuss, we can take comfort in a quiet meal at one of our favorite mom-and-pop places.
One Pot
1825 Coventry Rd., Cleveland Hts.
216-673-3888
onepotusa.com
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Douglas Trattner
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This One Pan Creamy Chicken and Mushrooms is quick, easy to make, and flavorful! Plus, it’s simple yet oh-so-elegant. With a homemade creamy sauce that’s to die for, this dish will surely become a favorite in your recipe repertoire.
Looking for a dish that’s simple yet elegant, quick yet packed with flavor? Look no further than this One Pan Creamy Chicken and Mushrooms recipe.
With a homemade creamy sauce that’s to die for and a blend of savory ingredients, this dish will surely become a favorite in your recipe repertoire.
It’s quick and easy. Like, no-fuss, no-stress kind of quick. Plus, it’s simple yet oh-so-elegant. It’s also a one-pan wonder! That means less mess, less cleanup, and more time for the good stuff. You can also make this creamy chicken in the Instant Pot, if you prefer, check out my Instant Pot Creamy Chicken with Mushrooms recipe.
I love that this Creamy Chicken and Mushrooms recipe is made from scratch. Store-bought sauces can sometimes give me the jitters. I mean, even though I try my best to read labels like a detective on a mission, there’s always that tiny voice in the back of my head whispering, “Are you sure?” And let’s face it, when it comes to my daughter’s allergies, I like to play it extra safe. So, I’d rather steer clear of the mystery ingredients and whip up something homemade, where I know exactly what’s going into it. Because, hey, nothing beats the peace of mind of knowing that what you’re serving up is not just delicious but also safe and sound for your loved ones, am I right?
So, let’s dive into what makes this dish so special!
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Season each breast with salt, black pepper, and Italian seasoning.
Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through, about 4 minutes per side. Remove the cooked chicken to a clean plate and cover with foil to keep warm.
Once the chicken is removed, add the remaining 1 tablespoon of butter to the same skillet. Add onion and garlic and sauté until soft and fragrant. Then, add mushrooms and sun-dried tomatoes and continue sautéing until tender, about 3-4 minutes. Add the wine, and deglaze the skillet using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Let the wine reduce for 3 – 4 minutes.
Pour the chicken broth, heavy cream, and cream cheese into the skillet; mix to combine. Stir and scrape up any brown bits from the bottom of the skillet. Reduce heat to low and allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce adjust seasoning by adding salt and pepper if necessary.
Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through for about 2 -3 more minutes. Serve with fresh chopped parsley, if desired.
Serve this One Pan Creamy Chicken and Mushrooms over cooked pasta, rice, or mashed potatoes for a complete meal. You really can’t go wrong with any side that you choose!
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan slowly and over low heat until warmed through.
Freeze: I don’t recommend freezing this creamy chicken since the creamy sauce doesn’t hold up well in the freezer.
Absolutely! Chicken thighs will add extra juiciness and flavor to the dish.
While it’s best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator until ready to use.
If you prefer not to use wine, you can simply omit it from the recipe. You can compensate by adding 1/4 cup more of chicken broth.
This One Pan Creamy Chicken and Mushrooms is quick, easy to make, and flavorful! Plus, it’s simple yet oh-so-elegant. With a homemade creamy sauce that’s to die for, this dish will surely become a favorite in your recipe repertoire.
Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts).
Season each breast with salt, black pepper, and Italian seasoning.
Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through, about 4 minutes per side. Remove the cooked chicken to a clean plate and cover with foil to keep warm.
Once the chicken is removed, to the same skillet add the remaining 1 tablespoon of butter. Add onion and garlic and sauté until soft and fragrant. Then, add mushrooms and sun-dried tomatoes and continue sautéing until tender, about 3-4 minutes.
Add the wine, deglaze the skillet using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Let the wine reduce for 3 – 4 minutes.
Pour the chicken broth, heavy cream, and cream cheese into the skillet; mix to combine. Stir and scrape up any brown bits from the bottom of the skillet. Reduce heat to low and allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce adjust seasoning by adding salt and pepper if necessary.
Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through, about 2 -3 more minutes. Serve with fresh chopped parsley, if desired.
Calories: 581kcalCarbohydrates: 15gProtein: 31gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 172mgSodium: 1064mgPotassium: 1028mgFiber: 2gSugar: 8gVitamin A: 1369IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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dieTTaste
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In this one-pot creamy White Chicken Chili recipe, chicken is poached in broth with spices, garlic and onions before being shredded and added back in with great northern beans and dice green chiles. Sour cream and heavy cream lends delicious flavor and creaminess to this chili. Serve topped with shredded cheese, cilantro and with tortilla chips. This recipe will yield 6 to 8 servings (depending on the serving size).
In this one-pot dream, chicken is poached in broth with spices and sautéed onions and garlic before being shredded and added back in to the pot with great northern beans, diced green chiles. This recipe is adapted from a recipe my dear friend Heidi gave me a decade ago. Not much has changed over the years, as it’s still a favorite in our home.
In this post I share how to make the recipe, what to top it and serve it with and also the best way to store and freeze this white chicken chili!
In a dutch oven or heavy bottom soup pot, add 1 tablespoon olive oil, 1 diced medium yellow onion and 3 cloves of minced garlic with a pinch of kosher salt.
Stir and cook over medium to medium-low heat until soft and translucent with golden edges. About 8 to 10 minutes.
Once cooked, measure and add in 1 teaspoon ground cumin, 1 teaspoon oregano (mexican oregano if you have it), 1/2 teaspoon white pepper and 1/4 teaspoon cayenne pepper.
Stir and cook 1 minute.
Next, add in 1-1/4 pounds of boneless, skinless chicken and 1-3/4 cup low-sodium chicken broth. I like to use a combination of chicken breasts and thighs. However, you can do all chicken breasts or all thighs.
Cover, with the lid askew and bring to a boil over high heat.
Once boiling, reduce the heat to medium-low to low and poach the chicken for 30 minutes.
When the chicken is fully cooked, us tongs to remove the chicken and transfer to a cutting board. Use two forks to shred the chicken.
Add the shredded chicken back into the the pot along with 2 (15-ounce) cans of drained and rinsed great northern beans and 2 (4-ounce) cans of diced green chiles.
Give that a stir.
Next, remove off the heat and add in 3/4 cup sour cream.
Stir again while pouring in 1/2 cup heavy cream.
Move the pot back onto the burner. With the heat on low, cover the soup leaving the lid askew and heat through until thickened. Stirring occasionally.
Ladle chili into bowls and top with desired toppings.
Enjoy! And if you give this White Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
In a 5-quart dutch oven or heavy bottom soup pot, add olive oil, yellow onion and garlic with a pinch of kosher salt. Stir and cook over medium to medium-low heat until soft and translucent with golden edges. About 8 to 10 minutes.
Once cooked, measure and add in cumin, oregano, white pepper and cayenne pepper. Stir and cook 1 minute.
Next, add in chicken and low-sodium chicken broth. I like to use a combination of chicken breasts and thighs. However, you can do all chicken breasts or all thighs.
Cover, with the lid askew and bring to a boil over high heat. Once boiling, reduce the heat to medium-low to low and poach the chicken for 30 minutes.
When the chicken is fully cooked, us tongs to remove the chicken and transfer to a cutting board. Use two forks to shred the chicken.
Add the shredded chicken back into the the pot along with the (drained and rinsed) great northern beans and the diced green chiles. Stir to combine.
Next, remove off the heat and add in the sour cream and heavy cream. With the heat on low, cover the soup leaving the lid askew and heat through until thickened. Stirring occasionally.
Ladle soup into bowls and serve topped with toppings of choice
If you decide to use canned beans to save time, simply omit the dry bean soaking and cooking instructions.
Serving: 1g, Calories: 446kcal, Carbohydrates: 37g, Protein: 34g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 100mg, Sodium: 883mg, Potassium: 1048mg, Fiber: 8g, Sugar: 2g, Vitamin A: 592IU, Vitamin C: 18mg, Calcium: 155mg, Iron: 4mg
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Laurie McNamara
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