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My one-skillet boneless Chicken Mushroom recipe is an absolute lifesaver when it comes to preparing dinner in a pinch. This handy meal combines pan-seared boneless chicken breasts with mushrooms, caramelized onions, and cream to form a decadent pan sauce. It’s ready in just 30 minutes!
- Chicken with Mushrooms and Onions
- Chicken Breast with Mushrooms Ingredients
- Chicken Mushroom Recipe
- Chicken Breast Mushroom Recipe Tips
- Chicken with Mushrooms Recipe Variations
- Chicken and Mushroom Recipe FAQs
- Chicken Temperature
- 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
There are so many chicken breast recipes for dinner, but this has to be one of my favorite stress-free dishes! It’s so easy to mix and match the flavors of this easy one-skillet recipe to fit what your family loves most.
Once the chicken breasts are seared and cooked, the rich mushroom and caramelized onion sauce are easy to assemble. Made all in one pot in just 30 minutes, this simple, customizable recipe is so delicious and perfect for a weeknight dinner or Sunday Supper.
Thank you for this recipe. It is now one of my family’s most requested recipes!Eliza on Pinterest
Chicken Breast with Mushrooms Ingredients
- boneless skinless chicken breasts (chicken cutlets may also be used)
- olive oil
- white mushrooms sliced
- yellow onion sliced
- all-purpose flour
- chicken broth
- heavy cream
- Worcestershire sauce
- Dijon mustard
- fresh thyme stems removed; optional, for garnish
- parsley chopped; optional, for garnish
Chicken Mushroom Recipe
- Pat chicken breasts dry and season generously with salt and pepper on both sides.
- Melt olive oil and 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.
- Using the same pan and any drippings from the meat, add mushrooms and onions and 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. Cook for 1-2 minutes.
- Add in chicken broth, heavy cream, Worcestershire sauce, and Dijon mustard, and whisk gently until thickened. Simmer until sauce is slightly thickened.
- Finally, add salt and pepper to taste.
- Place chicken breasts back in the pan and cover with sauce. Allow to heat through and simmer until chicken is tender.
- Plate and spoon sauce over chicken to serve.
- Optional: Garnish with fresh thyme and parsley. Enjoy!
Chicken Breast Mushroom Recipe 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 with Mushrooms Recipe 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 FAQs
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 should always read between 165°F and 175°F on a meat thermometer. Always use a meat thermometer to ensure the chicken is done cooking in the oven.
For more tips on cooking the best chicken recipes, check out my Chicken Temperature Chart complete with a cooking guide!
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
I also love to serve my Hungarian Mushroom Soup as a starter.
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Chicken and Mushroom Recipe
- 4 chicken breasts (boneless and skinless)
- 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
See our Cooking Conversions Chart for help converting measurements!
- 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
- 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.