20-Minute Mushroom Chicken

This 20-minute mushroom chicken recipe pairs juicy, warmly spiced chicken cutlets with fresh mushrooms in a light, silky garlic sauce, with no heavy cream needed.

My Go-To Weeknight Chicken Dinner

I make this easy mushroom chicken recipe when busy weeknights get the best of me, and I need a no-fuss, but still drool-worthy dinner! Thin chicken breast cutlets cook quickly and evenly, and everything comes together in one skillet, which means less time doing dishes!

I season the chicken with a Mediterranean flavor combo of oregano, sweet paprika, and coriander. After a quick sear in extra virgin olive oil, I nestle it into a light mushroom garlic sauce made with chicken broth and just a touch of ghee. The sauce is silky and comforting without relying on heavy cream.

Serve this easy dinner with Greek Lemon Rice, Mediterranean Olive Oil Pasta, or Homemade Garlic Bread to catch every bit of the sauce. For some extra veggies, add a big Traditional Greek Salad or Roasted Broccoli.

Key Ingredients

• Boneless, skinless chicken breasts: Slice the breasts horizontally into thin cutlets so they cook quickly and evenly. You can also use pre-cut chicken cutlets.
• Seasonings: Oregano, sweet paprika, and coriander give the chicken a warm, earthy flavor. Kosher salt and black pepper bring everything into balance.
• Extra virgin olive oil: Use a flavorful, high-quality olive oil to sear the chicken and build the sauce. I like our Italian Nocellara Extra Virgin Olive Oil for its pleasantly bitter, slightly spicy finish.
• Ghee or unsalted butter: A small amount gives the mushroom sauce a silky texture and rich flavor without the need for heavy cream.
• Fresh mushrooms: Baby bella mushrooms, also called cremini mushrooms, have a deep, savory flavor and hold their texture well. White button, oyster, shiitake, or portobello mushrooms also work, as does a combination. Avoid canned mushrooms, which lack the earthy flavor and meaty texture this recipe needs.
• Chicken broth: Broth loosens the browned bits from the skillet and forms the base of the light mushroom sauce. Vegetable broth also works. You can use store-bought or make your own chicken broth.
• Green onions and garlic: These aromatics give the sauce a savory, slightly sweet backbone.
• Fresh parsley: An optional garnish that adds freshness and a pop of color.

How to Make Mushroom Chicken

• Slice and season the chicken. Place 1 1/2 pounds boneless, skinless chicken breasts on a cutting board. Hold each breast flat with your non-knife hand and carefully slice it horizontally into two thinner cutlets. Pat the chicken dry and season both sides with kosher salt and black pepper. In a small bowl, combine 1 teaspoon each oregano, paprika, and coriander. Rub the spice mixture over both sides of the chicken.
• Sear the chicken. Heat your oven to 200°F to keep the cooked chicken warm. In a large skillet, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Working in batches to avoid crowding the pan, add the chicken and cook undisturbed until golden brown, 3 to 4 minutes. Flip and cook for about 3 minutes, or until the thickest part registers 165°F on a meat thermometer. Transfer the chicken to an oven-safe platter and place it in the warm oven.
• Make the mushroom sauce. Return the skillet to medium-high heat. Add another drizzle of olive oil if the pan looks dry, followed by 1 tablespoon ghee or unsalted butter. Add 12 ounces sliced fresh mushrooms and cook until softened and lightly browned, about 5 minutes. Stir in 1/2 cup chicken broth, 2 minced garlic cloves, and 3 chopped green onions. Season with kosher salt and black pepper. Bring the sauce to a boil, scraping up the browned bits from the bottom of the skillet, and cook until it thickens slightly.
• Finish the chicken in the sauce. Remove the chicken from the oven and nestle the cutlets into the mushroom sauce. Spoon the sauce and mushrooms over the chicken and allow everything to warm through briefly. Remove the skillet from the heat, garnish with parsley, if using, and serve immediately.

Tips for Juicy Chicken Breasts

• Make evenly sized cutlets. Slicing the chicken breasts horizontally prevents the thinner ends from drying out before the thicker portions finish cooking. If your cutlets are still uneven, gently pound them to an even thickness with a meat mallet, as I do for Italian Baked Chicken and Chicken Schnitzel.
• Give the chicken room to sear. Crowding the skillet traps steam and prevents the chicken from browning properly. Cook the cutlets in batches if necessary, and leave them undisturbed for the first 3 to 4 minutes.
• Use a meat thermometer. Chicken breasts can go from juicy to dry quickly. Check the thickest part of each cutlet and make sure it reaches 165°F before serving.

Swaps and Substitutions

• Use chicken thighs: Boneless, skinless chicken thighs work in place of chicken breasts and do not need to be sliced into cutlets. They will take longer to cook, so use a meat thermometer to confirm they reach 165°F. For another option, try my Braised Chicken Thighs with Mushrooms and Dried Figs.
• Add heavy cream: For a richer mushroom sauce, reduce the broth slightly and stir 1/4 to 1/3 cup heavy cream into the mushrooms before returning the chicken to the skillet. Keep the heat low so the cream does not separate.

What to Serve with Mushroom Chicken

This mushroom chicken makes plenty of light, savory sauce, so I like to serve it with something that will catch every drop. Try:

• Greek Lemon Rice
• Lebanese Rice with Vermicelli
• A simple olive oil pasta
• Homemade garlic bread

For a fresh side, add a:

• Traditional Greek Salad
• Mediterranean Avocado Salad
• Chickpea Salad

Make Ahead and Storage

• Get ahead: Slice the mushrooms, chop the green onions, and mince the garlic one day in advance. Refrigerate them in separate airtight containers until you are ready to cook. You can also cook the chicken cutlets one day in advance and refrigerate them in an airtight container. When you are ready to finish the recipe, warm them in a 200°F oven while you make the mushroom sauce.
• Store leftovers: Allow the mushroom chicken to cool, then refrigerate it in an airtight container for 3 to 4 days.
• Freeze: Because the sauce does not contain cream, you can freeze the chicken and mushrooms in an airtight, freezer-safe container. Thaw them overnight in the refrigerator before reheating.
• Reheat: Warm the chicken and sauce gently in a covered skillet over medium-low heat until the chicken reaches 165°F. Add a splash of chicken broth if the sauce has thickened. Avoid boiling it for too long, which can make the chicken tough.

Try These Chicken Recipes Next

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Lemon Garlic Chicken

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Za’atar Roasted Chicken Breast Recipe

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Chicken Shawarma

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