Creamy Parmesan Mushroom Cornish Hen Skillet

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Photo: Liz Andrew/Styling: Derek Laughren

Look, you’re a busy woman. So some nights—scratch that, many nights—preparing an extravagant dinner and cleaning a hundred dishes just isn’t going to happen. One-skillet dinner to the rescue. Serve it as is (because it’s perfect on its own) or with a side of rice. Either way, you won’t be disappointed.


Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

2 Cornish hens, quartered

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

4 ounces pancetta, finely diced

½ cup white wine

1 pound Portobello mushrooms, thinly sliced

3 garlic cloves, minced

½ cup chicken broth

¾ cup heavy cream

¾ cup grated Parmesan cheese

2 tablespoons chopped fresh parsley


1. Preheat the oven to 400°F.

2. Season the Cornish hens with salt and pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the quartered Cornish hens, skin side down, and sear until the skin is golden and crispy, about 4 minutes. Flip the meat and sear on the other side, about 3 minutes.

3. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat reaches 180°F, 20 to 25 minutes. Remove the Cornish hens from the skillet, transfer to a cutting board and tent with foil.

4. Add the pancetta to the skillet and cook over medium heat until the fat renders and the pancetta is crispy, about 4 minutes. Use a slotted spoon to transfer the pancetta to a paper-towel-lined plate.

5. Add the white wine to the pan and cook over medium heat to deglaze the pan. Continue to cook until the wine has almost entirely evaporated, 1 to 2 minutes.

6. Add the mushrooms to the skillet and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.

7. Add the chicken broth and heavy cream to the skillet and bring to a simmer. Cook until the mixture reduces slightly and thickens, 6 to 8 minutes. Stir in the Parmesan and season the sauce with salt and pepper.

8. Return the hens to the pan, nestling them into the sauce. Garnish with parsley and pancetta.

Nutrition Facts

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    Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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