This easy skillet mushroom chicken recipe is your ticket to a tasty weeknight meal in about 20 minutes! Made with simply seasoned juicy chicken breast cutlets and a silky, light mushroom sauce (no heavy cream!), this chicken and mushroom recipe will wow your tastebuds!
Easy skillet chicken with mushroom sauce
This simple skillet mushroom chicken is a sure way to turn boneless chicken breasts into a drool-worthy meal in just 20 minutes!
First, the chicken takes on a simple seasoning of oregano, paprika, and coriander. To cook, you’ll begin by giving the chicken a quick sear in a bit of good extra virgin olive oil , then, to finish cooking, you’ll nestle the chicken in a delicious, slightly buttery garlic mushroom sauce.
The mushroom sauce (without or with cream)
There is no heavy cream involved in this recipe, but this lighter sauce still gives you a chicken and mushroom dinner that is still comforting and just indulgent enough.
My cream-free mushroom sauce is made of chicken broth (you can add a little white wine, if you like), extra virgin olive oil, a little bit of butter, mushrooms, garlic, and green onions.
If you really want to add heavy cream, though, you can reduce the broth amount and simply stir in about ¼ to 1/3 cup of heavy cream to the mushrooms just before adding the chicken to the skillet (keep the heat low when adding heavy cream).
As far as the kind of mushrooms to use, you have many options such as baby bellas (also known as cremini mushrooms), white button mushrooms, oyster mushrooms, shiitake mushrooms, or portobellos. I used one kind of mushroom (baby Bella mushrooms) in this recipe, but you can also mix it up with a couple different types.
I do not recommend using canned mushrooms here, they lack the earthiness and texture of fresh mushrooms and won’t give you the same delicious flavor.
Ingredients for chicken mushroom
You don’t heavy cream or wine for this chicken and mushroom sauce recipe! Here’s what you’ll need to make it:
- Boneless skinless chicken breasts – Chicken breasts are usually sold in packages of two with very uneven thickness, so we cut them in half horizontally to make thin cutlets.
- Seasoning for chicken – Oregano, paprika, and coriander add earthy, warm flavor to every bite.
- Extra virgin olive oil – Our Italian Nocellara EVOO has just the right slightly bitter, slightly spicy finish for this dish.
- Ghee or unsalted butter – You’ll need only about 1 tablespoon or so added to extra virgin olive oil to give a silky rich finish to the mushroom sauce.
- Fresh large mushrooms, sliced – You’ll need 12 ounces of fresh mushrooms, any kind you like. I do not recommend using canned mushrooms here; you need the beautiful, earthy umami of fresh mushrooms for this recipe to work.
- Chicken broth – In lieu of heavy cream, chicken broth is the saucy component in this mushroom sauce (with the little bit of butter and olive oil, it is perfect and indulgent enough). Vegetable broth is fine to use as well.
- Chopped green onions and minced garlic – To add more flavor to the sauce.
- Parsley, for garnish (optional) – For some freshness and a bright pop of 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 struggle with knowing how to cook chicken breast in a skillet without drying them out. Here are some general tips for juicy, tender chicken breasts every time:
- Butterfly the chicken breasts and turn them into thinner cutlets. Bonelesschicken breasts are large and uneven in thickness. So, when cooked, by the time the thicker side is done cooking, the thinner side is way overcooked and dry. To prevent this, cut your chicken horizontally right down the middle into thinner cutlets (about ¼ inch or so in thickness). This helps them cook quickly and evenly.
- Tenderize the chicken with a mallet. Another way to flatten a chicken breast so that it will cook evenly is by using a kitchen mallet. I do this with my Italian Baked Chicken and Chicken Schnitzel and would recommend it here, particularly if you’re working with larger chicken breasts and would rather not butterfly them.
- Do not overcook your chicken breast cutlets (flat chicken cutlets will take about 7 to 8 minutes or so to sear in the pan). Heat your olive oil over medium-high heat until shimmering and cook the cutlets on for 4 minutes on one side (undisturbed), then turn over and cook for another 3 minutes or so or until browned.
- Use a meat thermometer. If you’re worried about accidentally undercooking chicken breasts, a meat thermometer will remove any guesswork. Chicken is safe to eat when its internal temperature reaches 165 degrees F (make sure to insert the thermometer in the thickest part of the cutlet). But, keep in mind that chicken will continue to cook a little when it is removed from the heat (I typically remove it from heat when its internal temp reaches 160 degrees F or so and allow it to rest a bit before serving).
How to make mushroom chicken
This chicken and mushroom recipe comes together in just a few simple steps. Here’s how to make it (print-friendly recipe with measurements just below):
- 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 (1 teaspoon oregano, 1 teaspoon paprika, and 1 teaspoon coriander) to both sides.
- Sear the chicken cutlets in olive oil. Heat about 2 tablespoons of extra virgin olive oil in a large pan 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 a 200 degrees F heated oven for the time being.
Tip – to test if the chicken is done, you can cut into the middle 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 ghee or unsalted butter (whichever you have on hand) along with a drizzle of extra virgin olive oil. Cook 12 ounces sliced fresh mushrooms for 5 minutes or so until they turn color. Add in the ½ cup chicken broth, 2 cloves minced garlic, and 3 chopped 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 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!
*Note about heavy cream: If you really want to add heavy cream to the mushroom sauce, you can reduce the broth amount and simply stir in about ¼ to 1/3 cup of heavy cream to the mushrooms just before adding the chicken to the skillet (keep the heat low when adding heavy cream). - Combine the 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 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. They do take longer to cook than chicken breasts, so be sure to check their internal temperature with a meat thermometer to ensure they are cooked through.
And if you love chicken thighs and mushrooms, check out my recipe for Braised Chicken Thighs with Mushrooms and Dried Figs.
Make ahead tips
You can cook the chicken cutlets a night ahead and store them in an airtight container in the refrigerator. When you’re ready to cook the chicken mushroom recipe, simply place the chicken breasts in a 200 degrees F heated oven, as stated in the recipe, to warm up. The chicken will continue to heat through when it is placed in the skillet with the mushroom sauce.
You can also slice and chop the vegetables a night ahead and store them in separate containers in the fridge.
Serve mushroom chicken with
Saucy mushroom chicken goes well with a variety of sides. 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! I also love adding some homemade garlic bread to sop up the rich mushroom sauce.
You can totally keep this skillet chicken 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 and storage
Refrigerate chicken and mushrooms in an airtight container for up to 3 days. And because there is no cream involved, you can also freeze leftovers for use later. This makes mushroom chicken an excellent option for meal prep, if you want to double the recipe and freeze some for later! Simply thaw in the fridge overnight before reheating.
Reheating tips
The best way to reheat your chicken and mushrooms is on the stovetop over medium. Add the sauce and chicken to the pan and warm through. Don’t let the sauce 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.
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20-Minute Skillet Mushroom Chicken
Ingredients
For chicken
- 1 1/2 lb (700g) boneless skinless chicken breasts
- Kosher salt and black pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon coriander
- 2 tablespoons extra virgin olive oil
For Mushroom Sauce
- 1 tablespoon ghee or unsalted butter
- 12 ounce fresh large mushrooms, sliced
- 1/2 cup chicken broth
- 3 green onions, chopped
- 2 garlic cloves, minced
- kosher salt and black 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.
Video
Notes
- Mushroom sauce with cream: If you really want to add heavy cream to the mushroom sauce, you can reduce the broth amount and simply stir in about ¼ to 1/3 cup of heavy cream to the mushrooms just before adding the chicken to the skillet (keep the heat low when adding heavy cream).
- Make ahead tips: Slice and chop the vegetables a night ahead and store them in separate containers in the fridge. You can also cook the chicken cutlets completely a night ahead and refrigerate. When you’re ready to complete the recipe, just place the breasts in the 200 degrees F heated oven to warm up.
- Serve mushroom chicken with: Greek Lemon Rice or Lebanese Rice with Vermicelli would be a tasty pairing! I also love adding some homemade garlic bread to sop up the rich mushroom sauce. To keep this skillet chicken dish low-carb, serve it with a salad like a chickpea salad, Mediterranean Avocado Salad, or a Traditional Greek Salad.
- 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.
Nutrition
*This post originally appeared on The Mediterranean Dish in 2020 and has been updated with new information and media for readers’ benefit.
A great easy and delicious recipe. I used vegetable broth and sweet onion, because that’s what I had. So easy, so good. No cream, so pretty healthy too.
Made this for a new mama & papa on a meal train and they loved it. Homemade, down home and nutritious. They loved it!
This was very good and a great departure from other chicken and mushroom dishes that rely on creamy, heavy sauces. The only thing I changed was to add an additional tablespoon of butter at the end. I appreciated the thinner sauce, but it was just a little too thin and the butter did the trick,
What a shocker! I m the worlds worst cook! Most meals that I cook come out horrible…. even tasting like DOG FOOD and that’s no lie! I made this dish tonight and it was down right fabulous! I am going to have to follow you I guess…. Thanks for the easiest and tastiest recipe!!!!
Why keep the chicken warm if it’s just gonna go in the hot pan?
Hi, Eric. You mainly want to do this for food safety reasons. If the chicken is simply left on the counter after searing, it may cool to an unsafe temperature.