No dry and boring chicken breasts here! This skillet chicken and mushroom recipe is your ticket to a tasty weeknight meal in just over 20 minutes. Made with simply seasoned chicken breast cutlets and a light mushroom sauce with garlic, and green onions.
Be sure to read through for tips, step-by-step instructions, and some fun ways to serve it!
Boneless chicken breasts are a protein staple in most households because they are convenient and relatively quick to cook, plus you can dress them up in many ways!
I’m all for a tasty Italian chicken bake, a lemony chicken piccata, or a quick skillet Mediterranean chicken, topped with feta and olives. Heck, you can turn chicken breast– leftover from last night’s rotisserie chicken dinner– into a mean Greek Avgolemono soup in less than 30 minutes!
This healthy chicken and mushroom recipe is another way you can turn a couple of chicken breast halves into a great weeknight meal filled with the most delicious flavors! I like to jazz up chicken breast for a quick weeknight meal.
Chicken breast cutlets cooked in extra virgin olive oil, then covered in a light and flavor-packed mushroom and garlic sauce (no cream involved.)
Let’s dig more into this…
Chicken and Mushroom Skillet
This mushroom chicken is cooked in extra virgin olive oil, and we skip the heavy cream in favor of a lighter sauce that’s still slightly buttery and satisfying.
The gist: First, we turn boneless chicken breasts into thinner cutlets for quicker, more even cooking. Then we give them a quick seasoning involving some Mediterranean favorites–oregano, paprika, and coriander. And we pan-sear them in quailty extra virgin olive oil (I used Private Reserve Greek EVOO.)
The chicken cutlets are then nestled in a brothy, slightly buttery mushroom sauce that’s simply flavored with chopped green onions and garlic- two ingredients with mega flavor-boosting capacity. And of course, the star ingredient, sauteed mushrooms (don’t use canned mushrooms here, you want the earthy flavors of fresh mushrooms in the sauce.)
That’s really all there is to this tasty chicken and mushroom recipe. If you’d like, you can even add a handful of spinach or baby kale to wilt slightly at the end for added greens.
Ingredients
You probably noticed this recipe really has two main components: chicken and mushroom sauce. Let’s walk through what ingredients are involved:
For the chicken
– Boneless skinless chicken breasts: This is a healthier, lean option that is quick to cook. You’ll typically find chicken breast halves in packages of two can be thick and uneven, which is why we slice them in half horizontally. You arrive at nice thin cutlets that cook evenly and quickly while remaining nice and juicy.
– Spice mixture: Aside from salt and pepper, a trio of Mediterranean spices–oregano, paprika, and coriander–flavor the chicken. With every bite, you’ll get hints of earthy, warm and slightly herby.
For the mushroom sauce
– Fresh mushrooms: I do not recommend using canned mushrooms here; you need the beautiful, earthy flavors of fresh mushrooms to release when they hit the pan to cook with a little unsalted butter or ghee. You’ll need 12 ounces of fresh mushrooms, any kind you like, sliced.
– Chicken broth: Instead of heavy cream, which is used in most mushroom chicken recipes, chicken broth acts as the saucy component here. 2 minced garlic cloves and 3 fresh green onions are added for flavor. And as the broth cooks, it will reduce some, turning into a slightly butter and flavorful sauce.
– Garnish (optional): For some freshness and a bright green pop and the end, garnish with fresh parsley.
How to Make Chicken and Mushroom Recipe: Step-by-Step
Important: Before you begin step 1, preheat your oven to 200 degrees F to keep cooked chicken warm while you work on the sauce. Step 1: Cut 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 splitting it into two even, thinner pieces.
Pat the chicken cutlets with a towel and season with salt and pepper. Then apply your spice mixture of oregano, paprika and coriander to both sides.
Step 2: Cook chicken breasts in batches
In a large pan with about 2 tablespoons of Private Reserve Greek extra virgin olive oil, heat the oil until shimmering but not smoking.
Cook chicken for 3-4 minutes on one side, flip, and cook for another 3 or so minutes. Cook in batches so you don’t overcrowd the pan. Once the chicken is cooked, transfer the pieces to an oven-safe dish and keep in the warm oven for now.
Tip – to test if the chicken is done, you can cut into the middle of the breast with a thin knife to make sure there’s not a pink center.
Step 4: Make the mushroom sauce
In the same large skillet, add ghee or unsalted butter (whichever you have on hand) along with a drizzle of extra virgin olive oil. Cook sliced fresh mushrooms for 5 minutes or so until they turn color.
Add in the chicken broth, garlic, and green onions. Season with just a bit of kosher salt and pepper to taste. Bring the sauce to a boil so the flavors come together, and the sauce thickens just a bit.
Tip – when you add the broth to the skillet, be sure to scrape up any browned bits of chicken and mushrooms from the bottom of the pan. There is so much flavor there!
Step 5: Combine chicken and mushroom sauce
Take your chicken out of the oven and nestle the pieces into the bubbling sauce. Spoon the sauce over the chicken breasts to coat. Remove from heat and serve.
Can I use chicken thighs instead?
If you don’t have chicken breasts on hand, you can can absolutely use chicken thighs. Chicken thighs are a great substitute and have tons of flavor and always stay nice and juicy.
Chicken thighs are smaller than breasts, and you do not need to slice them into halves as we’ve done with the breasts.
What to serve along mushroom chicken?
Serving this mushroom chicken could not be simpler. It is great with your favorite grain, a simple olive oil pasta, or rice of your choice. Greek Lemon Rice or Lebanese Rice with Vermicelli would be a tasty pairing!
You can totally keep this dish low-carb as well and serve it along with a bright and hearty salad like a chickpea salad, Mediterranean Avocado Salad, or a Traditional Greek Salad.
Leftovers?
This chicken and mushroom recipe is super easy to store and also reheat when you’re ready. Refrigerate in an airtight container for up to 3 days. And because there is no cream involved, you can also freeze leftovers for use at a later time. Thaw in the fridge overnight before reheating.
What is the best way to reheat chicken?
For this mushroom chicken, the best way to reheat it is to return to a medium heated pan. Add the sauce and chicken to the pan and warm through. Don’t let it bubble for too long so the thicken doesn’t turn tough. You may also need to drizzle in a bit more chicken broth so you have more liquid to help warm the chicken through.
Craving more? Check out more easy chicken recipes here.
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Print
Easy Chicken and Mushroom Recipe
- Prep Time: 10 mins
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: Serves 4 to 5 1x
Ingredients
For chicken
- 1 1/2 lb (700g) boneless skinless chicken breasts
- Kosher salt and black pepper
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp coriander
- 2 tbsp extra virgin olive oil (I used Private Reserve Greek EVOO)
For Mushroom Sauce
- 1 tbsp ghee or unsalted butter
- 12 oz fresh large mushrooms, sliced
- 1/2 cup chicken broth
- 3 green onions, chopped
- 2 garlic cloves, minced
- Salt and Pepper
- Parsley for garnish
Instructions
- Heat oven to 200 degrees F. You will use it to keep the chicken warm.
- Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
- In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
- In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
- Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.
Notes
- Leftovers storage tips: Refrigerate in an airtight container for up to 3 days. And because there is no cream involved, you can also freeze leftovers for use at a later time. Thaw in the fridge overnight before reheating.
- Reheating tips: Reheat in a skillet over medium heat until warmed through; add a little more chicken broth (and you may cover slightly.) Do not heat for too long or chicken may toughen and dry out.
- Visit our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe
- Category: Entree
- Method: Pan Seared
- Cuisine: Italian
Keywords: Mushroom chicken, chicken and mushroom recipe, healthy chicken and mushroom
Hi Suzy 🙂 My name is Karen, I live on the west coast of Scotland, UK. I came across your fb page a couple of weeks ago. your recipes all jumped out at me! I have a long list of all that I would like to try lol Listed the ingredients and went shopping. Tonight, I made the Easy Chicken & Mushroom recipe….amazing, so delicious and easy! Ingredients I regularly use but had not put them together in this way before. The other night, the first recipe I tried was your Shrimp & Pasta Salad which my partner, who is not all that keen on salad but having eaten it all said it was good, which from him is high praise indeed! Thank you for your tasty recipes, I look forward to trying out more and more and more.
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Fabulous! Thank you for sharing, Karen!
This was a great tasting, easy weeknight meal. Son and husband loved it and the son doesn’t like mushrooms. Thank you Suzy!
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Awesome!! Thanks, Brenda!
This was fantastic. I made exactly as written but only half the recipe because there are wo of us. Did add extra broth for gravy to pour over rice. The hubby said he could have eaten two more pieces of chicken but glad it was gone. Trying to lose the covid 15 🙂
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So glad you guys enjoyed the recipe!
Wow this is so easy and delicious. I will def cook again. Thank you!
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Awesome, Kerrie! Thank you for giving it a try!
I had been in a heavy cream/parmesan rut and was glad to come across this much lighter alternative! I also had about a half cup of orzo to get rid of so I added that + 2 cups of chicken broth and just cooked until the orzo was done! I used 3 chicken thighs, seared them on both sides and put them aside, continued with the recipe as written but added the 2 cups of broth and brought to a simmer. Added the chicken back in til it was cooked through, then pulled it aside again to add the orzo. Once the orzo was done I sliced the chicken and mixed it in! I really enjoyed it, and would definitely make again!
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Sounds delish! Thanks for sharing, Kelly!
I use herbs & spices but your combination of herbs & spices are amazing, so much flavour, I love this dish….. I did add a little tumeric, I add to pretty much everything for it’s medicinal properties…
Going to make your Greek baked cod dish today…
Thank you so much for sharing your food of love ❣️
Love, light & energy ❣️
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Thanks, Anastasia! Hope you enjoy the Baked Cod!!
Fabulous!! I was looking for a Chicken Breast Recipe with Mushrooms. Decided to try this one. Did not read the reviews until after we ate it. Wow!! Will definitely make again.
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So glad you enjoyed it, Sherry!
I didn’t have the coriander, but we loved it just the same. I will mak Eit again!
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Thanks, Marjorie!
Wow wow wow Delish!!!!
Not the taste I was thinking of, it’s a million times better!!! Yummiest!!!
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Yay! Thank you so much!!
Oh my goodness! This was THE BEST chicken ever. I made a bit more chicken with the thought that there will be leftovers….lol!!! As if. My husband finished EVERYTHING 🙂
I’ll most definitely make this again! Thank you 🙂
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Thank you so much, Danéll! So glad this was such a hit!!
Made this last night and was pleasantly surprised!! I was afraid I’d miss that creamy touch you’d normally make with chicken & mushroom but it was perfect. I paired it with a quinoa/brown rice with sautéed spinach and cranberries. The next day leftovers were even super delicious! Definitely will be making again.. YUM!!
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Thanks, Brittney! Sounds like such a delicious dinner!
Awesome!!. I added pepper flake and green pepper.
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Yum! Thanks Asif!
Absolutely delicious, and so easy! I used a package of chicken tenderloins and pre-sliced baby bellas, and everyone loved it! The flavor blend is excellent, and I will definitely make again. Thanks!
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Thank you for sharing, Christy!
Hi Suzy,
I made this last night and my wife says she would eat it every week! It was delicious and simple. I have now made this and your lamb stew twice. That was the best thing I have ever cooked! Tomorrow I am going to try your fish stew. Thank you for all these recipes!
Bruce Sachs
Santa Fe
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So great to hear, Bruce! Thank you!
Made for my husband. He loved it saying it was very tasty and juicy!
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That’s awesome, Lucia! Thanks so much!
Made this with your Batata Harra (Middle Eastern Skillet Potatoes}. Both dishes were excellent. Thanks again.
Sounds like a great dinner! Thanks, Murray!
Can I use vegetable broth instead of chicken broth?
Sure! That will work just fine!
Made this dish tonight! Was easy delicious, the whole family loved it!! No crazy extensive ingredients. Most we all use regularly anyway!!
I highly recommend this recipe!!
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Thanks, Andrea!
Made this tonight and we all loved it! I did thicken the sauce to drizzle more. Definitely a keeper!
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Wonderful! Thank you for sharing!