Chicken and Mushroom Recipe

Pan seared chicken breast pairs deliciously with caramelized onions and mushrooms and a decadent, creamy sauce in this chicken breast and mushroom recipe!

Course Main

Cuisine American

Keyword chicken and mushroom recipe, chicken and mushroom recipes, chicken breast and mushroom recipes, chicken mushroom recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 442kcal

Author Isabel Laessig

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 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

RECIPE TIPS:

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