20-Minute Skillet Mushroom Chicken

The chicken and mushroom recipe on a platter with a serving fork.

4.89 from 378 votes

Warmly spiced chicken cutlets cook quickly, then are coated in a light garlic pan sauce with fresh mushrooms, broth, and a touch of butter. Ready in 20 minutes, this easy skillet dinner is silky and comforting without heavy cream.

Prep Time10

Cook Time10

Course: Entree

Cuisine: Italian

Diet: Diabetic, Gluten Free, Low Calorie

Servings: people (up to)

Author: Suzy Karadsheh

Ingredients

For chicken

1 1/2 pounds (700g) boneless skinless chicken breasts
kosher salt
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 ounces fresh large mushrooms, sliced
1/2 cup chicken broth
3 green onions, chopped
2 garlic cloves, minced
kosher salt
black pepper
parsley, for garnish

Instructions

Warm the oven. Heat the oven to 200°F. You will use it to keep the chicken warm while you make the sauce.
Slice and season the chicken. Slice the chicken breasts horizontally into thinner cutlets. Pat them dry and season both sides with kosher salt and black pepper. In a small bowl, combine the oregano, paprika, and coriander. Rub the spice mixture over both sides of the chicken.
Sear the chicken. 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. If the skillet looks dry, add another drizzle of olive oil. Add the ghee or butter, followed by the mushrooms. Cook until the mushrooms soften and begin to brown, about 5 minutes. Stir in the chicken broth, green onions, and garlic. 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 and serve. 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.

Video

Notes

For a creamy mushroom sauce: Reduce the broth slightly and stir 1/4 to 1/3 cup heavy cream into the mushrooms over low heat just before returning the chicken to the skillet.
Get ahead: Slice the mushrooms, chop the green onions, and mince the garlic one day in advance. Refrigerate them in separate airtight containers. 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.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. You can also freeze the chicken and mushroom sauce. Thaw overnight in the refrigerator before reheating.
Reheating: Warm the chicken and sauce gently in a covered skillet over medium-low heat until the chicken reaches 165°F. Add a splash of broth if needed. Avoid boiling the sauce for too long, which can make the chicken tough.
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Nutrition

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