20 Minute Skillet Chicken With Mushrooms (2023)

This easy skillet chicken mushroom recipe is your ticket to a tasty weeknight meal in about 20 minutes! Made with simply seasoned, succulent chicken breast chops and a light, silky mushroom sauce (no sour cream!), this chicken and mushroom recipe will wow your taste buds!

Easy Grilled Chicken with Mushroom Sauce

This easy Mushroom Chicken Skillet is a surefire way to turn boneless chicken breasts into a drool-worthy meal in just 20 minutes!

First, the chicken is seasoned with simple oregano,pepper, youcoriander. To cook, start by quickly browning the chicken with a littleextra virgin olive oil, then, to finish cooking, you'll nestle the chicken in a delicious, lightly buttered garlic mushroom sauce.

Mushroom sauce (with or without cream)

There's no sour cream involved in this recipe, but this lighter sauce still delivers a chicken and mushroom dinner that's still comforting and indulgent enough.

My non-dairy and cream mushroom sauce is made from chicken broth (you can add a little white wine if you like),extra virgin olive oil, a little butter, mushrooms, garlic and green onion.

However, if you really want to add sour cream, reduce the amount of stock and simply add ¼ to ⅓ cup of sour cream to the mushrooms before adding the chicken to the pot (keep the heat low when adding sour cream).

As for the type of mushroom to use, you have many options such as baby bellas (also known as cremini mushrooms), white mushrooms, oyster mushrooms, shiitake mushrooms or portobellos. I used one type of mushroom (Baby Bella mushrooms) in this recipe, but you can also mix it with a few different types.

I don't recommend using canned mushrooms here, they don't have the earthiness and texture of fresh mushrooms and don't give the same delicious flavor.

Ingredients for Mushroom Chicken

You don't need sour cream or wine for this chicken and mushroom sauce recipe! This is what you will need to do this:

• Boneless and skinless chicken breasts– Chicken breasts are usually sold in packs of two with a very uneven thickness, so we cut them in half horizontally to make thin chops.
• chicken seasoning- Oregano,pepper, youcorianderadd a warm, earthy flavor to every bite.
• extra virgin olive oil- OurAOVE Italian Nocellarait has the right slightly bitter and slightly spicy finish for this dish.

• Ghee or unsalted butter– You will only need to add about 1 tbsp to extra virgin olive oil to give the mushroom sauce a rich, silky finish.
• Fresh large mushrooms, sliced– You will need 12 ounces of fresh mushrooms, any type you like. I don't recommend using canned mushrooms here; you need the beautiful, earthy umami of fresh mushrooms for this recipe to work.
• Chicken broth– Instead of cream, chicken broth is the spicy component of this mushroom sauce (with a little butter and olive oil, it's perfect and quite indulgent). Vegetable broth is also good.
• Chopped green onions and minced garlic– To add more flavor to the sauce.
• Parsley, to garnish (optional)- For a little freshness and a splash of bright color.

Tips for juicy chicken breasts (without cream)

Chicken breasts are not as forgiving as thighs and can go from well done to dry and tough very quickly. Many have a hard time knowing how to cook chicken breast in a pan without drying it out. Here are some general tips for getting tender, juicy chicken breasts every time:

• Butterfly the chicken breasts and turn them into thinner chops.Boneless chicken breasts are large and unevenly thick. So when cooking, when the thicker side is done cooking, the thinner side will be overcooked and dry. To avoid this, cut the chicken horizontally in half into thinner cutlets (about ¼ inch thick). This helps them cook quickly and evenly.
• Soften the chicken with a hammer.Another way to flatten a chicken breast so it cooks evenly is to use a kitchen mallet. I do this to myselfItalian Roasted Chickenychicken schnitzeland I would recommend here, particularly if you are working with larger chicken breasts and prefer not to butterfly.
• Do not overcook the chicken breast chops (flat chicken chops will take 7-8 minutes to brown in the pan).Heat the olive oil over medium-high heat until shimmering and cook the chops for 4 minutes on one side (untouched), then flip and cook for another 3 minutes or until browned.
• Use a meat thermometer.If you're worried about your chicken breasts accidentally overcooking, a meat thermometer will take all the guesswork out of it. Chicken is safe to eat when its internal temperature reaches 165 degrees F (be sure to insert the thermometer into the thickest part of the chop). But keep in mind that the chicken will continue to cook for a bit when taken off the heat (I usually take it off the heat when the internal temp reaches 160 degrees F and let it sit for a while before serving).

How to make chicken with mushrooms

This chicken and mushroom recipe comes together in just a few simple steps. Here's how to make it (easy to print recipe with measurements below):

• Cut the chicken breasts into thinner cutlets and season.Place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of your non-knife hand. Using a sharp chef's knife, carefully slice the chicken breast horizontally and separate into two thinner, even pieces. Dry the chicken cutlets with a towel and season with salt and pepper. Then apply your spice blend (1 tsp oregano, 1 tsppepperand 1 teaspooncoriander) On both sides.
• Brown the chicken cutlets in olive oil.Heat about 2 tablespoons ofextra virgin olive oilin a large skillet until shimmering (but not smoking). Cook the chicken for 3-4 minutes on one side, flip and cook for another 3 minutes or so. Cook in batches so as not to overcrowd the pan. Once the chicken is cooked through, transfer the pieces to an oven-safe dish and keep in an oven heated to 200 degrees F for now.

  Tip: To know if the chicken is done, cut the center of the breast with a thin knife to make sure the center is not too pink.

  

• Make the mushroom sauce.In the same large skillet, add 1 tablespoon of ghee or unsalted butter (whichever you have on hand) along with a drizzle of extra virgin olive oil. Cook 12 ounces of sliced ​​fresh mushrooms for 5 minutes or so, until they change color. Add ½ cup chicken stock, 2 minced garlic cloves, and 3 minced green onions. Season with a little kosher salt and pepper to taste. Let the sauce simmer so the flavors come together and the sauce thickens a bit.

  Tip: When adding broth to the pot, be sure to scrape up any browned chicken and mushroom bits from the bottom of the pot. It has a lot of flavor there!

  *A note on sour cream: If you really want to add sour cream to the mushroom sauce, reduce the amount of broth and simply add ¼ to ⅓ cup of sour cream to the mushrooms before adding the chicken to the pot (keep the heat low when adding sour cream).

  

  (Video) Skillet Chicken with Mushrooms Sauce

• Stir in chicken and mushroom sauce.Remove the chicken from the oven and place the pieces in the bubbling sauce. Pour sauce over chicken breasts to coat. Remove from heat and serve.

  

Can I use chicken thighs instead?

If you don't have chicken breast on hand, you can use chicken thighs. Chicken thighs make a great substitute and are full of flavor and always juicy.

Chicken thighs are smaller than breasts and don't need to be cut in half like we did with breasts. They take longer to cook than chicken breasts, so check the internal temperature with a meat thermometer to make sure they're cooked through.

make tips in advance

You can cook the chicken cutlets overnight in advance and store them in an airtight container in the fridge. When ready to cook the mushroom chicken recipe, simply place the chicken breasts in an oven heated to 200 degrees F as called for in the recipe to heat through. The chicken will continue to heat up when placed in the pan with the mushroom sauce.

You can also slice and dice the vegetables the night before and store them in separate containers in the fridge.

Serve the chicken with mushrooms with

Spicy chicken with mushrooms goes well with a variety of side dishes. It goes great with your favorite grain, a simple olive oil pasta, or your favorite rice.Greek rice with lemonoLebanese rice with noodlesit would be a tasty combination! I also love to add somehomemade garlic breadto soak up the rich mushroom sauce.

You can also keep this low carb grilled chicken dish and serve it alongside a bright and healthy salad as a side dish.chickpea salad,Mediterranean avocado salad, the oneTraditional Greek Salad.

Leftovers and Storage

Refrigerate the chicken and mushrooms in an airtight container for up to 3 days. And since there's no cream involved, you can also freeze leftovers to use later. This makes mushroom chicken a great meal prep option if you want to double the recipe and freeze some for later! Simply thaw in the fridge overnight before reheating.

Tips for reheating

The best way to reheat chicken and mushrooms is on the stove over medium heat. Add the sauce and chicken to the skillet and heat through. Don't let the sauce bubble for too long or it will thicken. You may also need to drizzle in a little more chicken stock to have more liquid to help warm the chicken.

More chicken and mushroom recipes

*This post originally appeared on The Mediterranean Dish in 2020 and has been updated with new information and media for the benefit of readers.