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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
- Pin it for later!
- Recipe
- 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
- Pat chicken breasts dry. Generously season on both sides with salt and pepper.
- Add olive oil and butter to a large skillet on the stove over medium-high heat.
- 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!
- 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.
- 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.
- Add flour and stir to coat the mushrooms and onions. Cook another 1-2 minutes.
- Add chicken broth, heavy cream, Worcestershire sauce, and Dijon mustard. Whisk gently until thickened. Simmer and allow the sauce to thicken further.
- Finally, add salt and pepper to taste.
- 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
You can absolutely freeze the leftovers! I like to put everything into an airtight and sealed container (helpful hint- if there is space in the container between the food and the lid, I like to put a layer of plastic wrap over the food to protect from freezer burn). Generally, the cooked chicken will taste best if left frozen for up to 4 months.
Yes! Some people are just not onion people, and that is totally fine! Though it is going to change the flavor of the sauce, you could leave out the onions and just stick with the mushrooms (or the other way around, for people who do not like mushrooms). The chicken bits, mustard, Worcestershire, and cream are delicious pan sauce on their own!
If you need to make this gluten-free all you need to do is swap corn starch for flour, but be careful because you will only need half the amount of corn starch! For this recipe, I would whisk ½ tablespoon cornstarch with 1 teaspoon water in a separate bowl before adding it to the sauce. This will remove any lumps.
Chicken Dinner Recipes
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
- Stovetop Method: – Place the desired portion in a saucepan or skillet. – Heat it over low to medium-low heat. – Stir frequently to distribute the heat evenly and prevent scorching.
- Microwave Method: – If you’re using a microwave, use a microwave-safe dish with a lid or microwave-safe plastic wrap. – Reheat the dish in 30-second intervals, stirring between each interval.
What to Serve with Chicken and Mushrooms
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Recipe
Chicken Breast with Mushrooms and Onions
Equipment
Ingredients
- 4 chicken breasts (boneless and skinless)
- salt
- pepper
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1½ cups white mushrooms sliced
- ½ yellow onion sliced
- 1 Tablespoon all purpose flour
- ½ cup chicken broth
- ½ cup heavy cream
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme stems removed; optional, for garnish
- 1 teaspoon flat leaf parsley chopped; optional, for garnish
Instructions
- Pat 4 chicken breasts dry and season generously with salt and pepper on both sides.4 chicken breasts, salt, pepper
- Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a large skillet over medium-high heat. When butter is melted, add chicken breasts and brown on each side (about 6-7 minutes per side) until chicken is cooked all the way through. Remove from pan.1 Tablespoon olive oil, 1 Tablespoon butter
- Using same pan and any drippings from the meat, add 1½ cups white mushrooms and ½ yellow onion and cook until golden brown and caramelized. You may need to add a little more oil if pan becomes too dry.1½ cups white mushrooms, ½ yellow onion
- Add 1 Tablespoon all purpose flour and stir to coat. Cook 1-2 minutes.1 Tablespoon all purpose flour
- Add in ½ cup chicken broth, ½ cup heavy cream, 2 teaspoon Worcestershire sauce and 1 teaspoon Dijon mustard and whisk gently until thickened. Finally, add salt and pepper to taste.½ cup chicken broth, ½ cup heavy cream, 2 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard
- Place chicken breasts back in the pan and cover with sauce. Allow to heat through.
- Plate and spoon sauce over chicken to serve. Optional: Garnish with 1 teaspoon fresh thyme and 1 teaspoon flat leaf parsley. Enjoy!1 teaspoon flat leaf parsley, 1 teaspoon fresh thyme
Notes
- When searing the chicken breasts, don’t flip if they are sticking to the pan. This means the chicken is not ready to flip. Wait another minute and try again.
- Consider using thinner chicken breasts or cutting them in half horizontally if they are thick so that they can cook all the way through without getting overdone or taking extra long to cook.
Renee says
Made this tonight. Absolutely delicious. I’ll definitely be making this again!
Em Beitel says
Thanks so much, Renee! We’re so glad you enjoyed it!
Pete says
This dish was amazing! Didn’t change a single thing and it was perfect. It will be a new go to meal in our house. Thank You!
Em Beitel says
That is awesome, Pete! We are so glad you enjoyed it – thank you for your comment!
Laurie says
Thank you so much for this recipe and thank you for embedding the quantity and ingredients in each step! I do appreciate not having to scroll up and down to get those!!! It was delicious. I added broccoli to mine to make this true one pot meal!
Em Beitel says
Thank you so much for your comment, Laurie! We’re so glad you enjoyed it and that the ingredients in the instructions were helpful! Broccoli sounds like the perfect addition.
Stacey Kraft says
Great recipe! I had to add much more cream than the 1/2 cup, probably at least another cup, maybe more. I guess I could have added more chicken broth instead. It simply needed more liquid to make the sauce a sauce. Otherwise it was perfect! We thoroughly enjoyed it!
Em Beitel says
Stacey, we’re so glad you enjoyed it! Thank you for your comment!
Monique says
Soooo yummy!! I’ve been craving something like this and this did not disappoint! Followed the recipe ONLY thing I tweaked was adding a little more chicken broth and heavy cream ( I LOVE extra sauce!) and just add seasons to taste and it was Amazing!!! Thank you for your recipe!
Isabel Laessig says
Monique, thank you so much for your comment! I’m so glad to hear you enjoyed the recipe! I love having extra sauce too.
Aman says
made this tonight, used boneless
pork chops, only because I did not see the pork recipes until after. It was delicious!
Isabel Laessig says
That’s wonderful, Aman! I’m so glad you enjoyed it!