Skillet Mushroom Chicken
A quick and delicious skillet meal featuring pan-seared chicken and savory mushrooms, finished with a rich sauce in under 20 minutes.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total) Butterflied or pounded to ½-inch thickness.
- 1 tablespoon olive oil Can substitute with all butter for richness.
- 1 tablespoon butter Optional for richer flavor.
- 8 oz cremini or button mushrooms Sliced thick.
- 2 cloves garlic Finely chopped.
- ½ cup low-sodium chicken stock or dry white wine Can use a mix.
- 2 tablespoons heavy cream or crème fraîche Optional for richness.
- 1 teaspoon Dijon mustard Optional, brightens the sauce.
- 1 tablespoon fresh parsley Chopped, or substitute with thyme/rosemary.
- 1 piece lemon wedge For finishing.
Instructions
Preparation
- Pat chicken dry and season both sides with salt and pepper. Pound or butterfly so thickness is even.
Cooking
- Heat a large skillet (10–12 inch) over medium-high until hot. Add olive oil and half the butter.
- Sear chicken for 3–4 minutes per side until golden and an instant-read thermometer reads 155–160°F (it will finish to 165°F off heat). Transfer to a plate and tent loosely.
- Add mushrooms to the same pan in a single layer. Let them brown undisturbed for 2–3 minutes, then stir and cook for another 2 minutes. Add garlic and cook for 30–45 seconds until fragrant.
- Pour in the stock or wine to deglaze, scraping up browned bits. Simmer for 1–2 minutes until slightly reduced.
- Stir in cream and Dijon if using. Return chicken to the pan and spoon sauce over it. Heat until chicken reaches 165°F and sauce is glossy, about 1–2 minutes.
- Finish with parsley and a squeeze of lemon. Taste and adjust salt/pepper.
Notes
Store leftovers in an airtight container for 3–4 days. To freeze, cool completely and freeze in a sealed container for up to 2 months.