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My one-skillet boneless Chicken and Mushrooms 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. I know your family is going to love this supper as much as we do! Ready in just 30 minutes.
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Best Chicken and Mushroom Recipe
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 Mushroom Recipe Ingredients
- chicken breasts (boneless and skinless)
- salt
- pepper
- olive oil
- butter
- 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
How to Make Chicken and Mushrooms
- Pat chicken breasts dry and season generously with salt and pepper on both sides. Heat 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 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 pan becomes too dry.Add flour and stir to coat. Cook 1-2 minutes. Add in chicken broth, heavy cream, Worcestershire sauce, and dijon mustard and whisk gently until thickened. Finally, add salt and pepper to taste.
- 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 fresh thyme and parsley. Enjoy!
Chicken 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 veggies. This is a perfect dish to make your own!
Chicken and Mushroom Recipes 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 is 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.
For more tips on cooking the best chicken recipes, check out my Chicken Temperature Chart complete with a cooking guide!
Easy Mushroom Recipes
Chicken Dinner Recipes
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Amazing Chicken and Mushrooms Recipe
Equipment
- Skillet
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 chicken breasts dry and season generously with salt and pepper on both sides. Heat 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.4 chicken breasts, salt, pepper, 1 tablespoon olive oil, 1 tablespoon butter
- Using 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 pan becomes too dry. Add flour and stir to coat. Cook 1-2 minutes. Add in chicken broth, heavy cream, Worcestershire sauce, and dijon mustard and whisk gently until thickened. Finally, add salt and pepper to taste.1½ cups white mushrooms, ½ yellow onion, 1 tablespoon all purpose flour, ½ cup chicken broth, ½ cup heavy cream, 1 teaspoon Dijon mustard, 2 teaspoon Worcestershire sauce
- 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 fresh thyme and 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.
Nutrition
Photography by Kristen King.
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!