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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. I know your family is going to love this supper as much as we do! Ready in just 30 minutes.
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Mushroom Chicken 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 and Mushrooms Ingredients
- boneless skinless chicken breasts (chicken cutlets may also be used)
- 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
Chicken Breast 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 and Mushroom Recipes 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 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 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 Temperature
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!
Side Dishes for Creamy Mushroom Chicken
I also love to serve my Hungarian Mushroom Soup as a starter.
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Chicken and Mushroom Recipe
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
See our Cooking Conversions Chart for help converting measurements!
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!