Chicken Breast with Mushrooms and Onions

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My one-pan Chicken Breast with Mushrooms and Onions recipe is such an easy dinner to prep in a pinch! It's ready in just 30 minutes using simple ingredients. Mushrooms, sauteed onions, and cream form a decadent pan sauce for juicy and tender pan-seared chicken.

Jump to:

• Chicken with Mushrooms and Onions
• Chicken and Mushroom Recipe Ingredients
• Chicken Mushroom Recipe Instructions
• Chicken Dish with Mushrooms Expert Tips
• Chicken Breast with Mushrooms Variations
• Chicken and Mushroom Recipe FAQ
• Chicken Dinner Recipes
• Storing Chicken Breast Recipes with Mushrooms
• How to Reheat Chicken Breast and Mushrooms
• What to Serve with Chicken and Mushrooms
• Chicken Breast with Mushrooms and Onions
• Reviews

Chicken with Mushrooms and Onions

I frequently make chicken for dinner. Chicken breast on the grill, buttermilk roast chicken, crispy pan-fried chicken, slow cooked chicken legs, and even a whole chicken in the oven are my staples!

But, out of all of my chicken recipes, this chicken dish with mushrooms is one of my classic favorites. It's packed with flavor and is so easy to make even if you forgot to prep anything for dinner.

The chicken breast turns out juicy and tender, while the mushroom and onion sauce is rich and creamy. You use just one pot and will only need 30 minutes to make it. I promise you'll love this mushroom chicken recipe for Sunday Supper or a weeknight dinner!

Thank you for this recipe. It is now one of my family's most requested recipes!

Eliza on Pinterest

Chicken and Mushroom Recipe Ingredients

• Chicken: I'm using boneless, skinless chicken breasts. However, you can also use chicken cutlets. If you want to make chicken thighs instead, I recommend following my recipe for pan-fried chicken thighs.
• Salt and Pepper: Use sea salt flakes or kosher salt. Freshly cracked black pepper works best, too.
• Olive Oil: For cooking the chicken.
• Butter: For cooking the chicken. If you use salted butter, be sure not to season with too much additional salt.
• Mushrooms: Sliced white mushrooms are what I use for this recipe. You don't need anything more complex than that!
• Yellow Onion: Avoid using red onion, which won't give you the same flavor at all. If it's all you have, you could use white onion, but I recommend yellow over any other onion variety.
• All-Purpose Flour: This helps thicken the sauce. If you need yours to be gluten-free, you can use cornstarch or gluten-free flour as a thickener.
• Chicken Broth: I love making my own homemade chicken broth to use with this dish. Store-bought is just fine, though!
• Heavy Cream: While you can use milk or half-and-half instead, it will thin out the consistency of the sauce and won't be as rich. Heavy cream is so flavorful!
• Worcestershire Sauce: A little bit of this sauce really adds so much depth to the mushrooms and onions. If you need your dish gluten-free, just be sure to check the bottle of Worcestershire to make sure it is, too.
• Dijon Mustard: You can also use brown mustard, but don't use yellow mustard! It is not the same at all.
• Fresh Thyme (optional): Stems removed, for garnish.
• Parsley (optional): Chopped, for garnish.

Chicken Mushroom Recipe Instructions

1. Pat chicken breasts dry. Generously season on both sides with salt and pepper.
2. Add olive oil and butter to a large skillet on the stove over medium-high heat.
3. Once the butter is melted and the pan is hot, add the chicken breasts. Brown each side, about 6-7 minutes per side, until the chicken is cooked all of the way through (165°F). Use a meat thermometer!
   
4. Remove the chicken from the pan once cooked through. You can pull it 5°F early (160°F) and it will continue to cook out of the pan to come to the proper temperature.
5. Don't wipe out the pan. Using the same pan, and any drippings from the meat, add mushrooms and onions. Cook until golden brown and caramelized. You may need to add a little more oil if the pan becomes too dry.
6. Add flour and stir to coat the mushrooms and onions. Cook another 1-2 minutes.
7. Add chicken broth, heavy cream, Worcestershire sauce, and Dijon mustard. Whisk gently until thickened. Simmer and allow the sauce to thicken further.
8. Finally, add salt and pepper to taste.
   
9. Place chicken breasts back in the pan and coat with sauce. Allow to heat through, then plate and spoon the sauce over the chicken to serve. Garnish with fresh thyme and parsley if desired, and enjoy!

Chicken Dish with Mushrooms Expert Tips

• Don't forget to scrape the brown bits from the bottom of the pan, this adds an unbelievable flavor to the sauce!
• Try customizing this dish to your liking by adding ingredients like spinach or other greens and seasonal vegetables. This is a perfect dish to make your own!
• I love topping it off with some parmesan cheese!

Chicken Breast with Mushrooms Variations

• Boneless skinless chicken thighs can also be used. They turn out fantastic!
• Feel free to use your favorite fresh herbs. Many times I add garlic cloves for extra flavor and fresh basil as a garnish.

Chicken and Mushroom Recipe FAQ

Storing Chicken Breast Recipes with Mushrooms

• Cool Down: Let the cooked chicken and mushroom dish cool to room temperature.
• Storage Containers: Put the dish in airtight containers or resealable bags.
• Refrigerate or Freeze: If eating within 3-4 days, refrigerate. For longer storage, freeze for up to 2-3 months.
• Thaw (if frozen): Move it to the fridge overnight for thawing.

How to Reheat Chicken Breast and Mushrooms

What to Serve with Chicken and Mushrooms

• Cauliflower Rice
• Mashed Potatoes
• Mushroom Pasta
• Black Truffle Butter
• King Ranch Chicken

Try more of my Chicken Breast Recipes for Dinner!