Simplify your weeknight dinner with this Chicken Mushroom Recipe. This requires little effort, and it is very flavorful. Make this recipe in only 20 minutes.
Chicken dinners don’t need to be complicated. All you really need are some veggies and a few spices for flavor. So, if you’re looking for more chicken breast recipes, check these out: Baked Chicken Breast Recipe, Mushroom and Cabbage (Meal-Prep), Air Fryer Chicken Breast Recipe, and Asparagus Stuffed Chicken Breast.
This chicken mushroom recipe is great because everything is cooked in the same pan, so it comes together quickly, and you aren’t left with a pile of dirty dishes to clean afterwards. These types of recipes are always easy and quick to prepare.
So, this chicken mushroom is perfect for a busy family who still wants to eat homemade food at dinner, even when they don’t have a lot of time to cook.
Add an easy side of your favorite rice or a tossed green salad to make it a complete meal.
Ingredients to Make Chicken Mushroom Recipe
- Boneless, skinless chicken breasts – You can also use chicken thighs, but you’ll need to increase the cook time. It should take 15-20 minutes for boneless and 25-30 minutes for bone-in. It is important to use high-quality meat, as some chicken breasts are injected with a solution of salt water to plump them up so they look better on the shelves.
- Spices: onion powder, dried oregano, paprika, kosher salt, and pepper
- Olive oil – Replace with any neutral cooking oil such as canola, avocado, or sunflower.
- White or cremini mushrooms – Cremini or Bella varieties would also work well.
- Butter – make sure to use unsalted butter so the dish doesn’t come out too salty
- Garlic
- Fresh parsley – feel free to swap for other fresh herbs such as basil, fresh thyme, or cilantro.
One thing that always makes me happy and excited is finding new recipes that are delicious, wholesome recipes that are easy to make (like the one I am sharing today).
How To Make This Chicken Mushroom Recipe
If you are like me, you probably will agree that nothing is better than a homemade chicken recipe for dinner during busy weeknights. So, let’s make this recipe together.
Instructions
Prep the ingredients
- Set the boneless, skinless chicken breasts on a cutting board and pat both sides dry. When you pat the chicken dry, it helps the seasoning stick, and you get a nicer sear on them.
- Lightly press the top of each breast with the palm of your hand and slice in half lengthwise with a sharp knife. This makes them thinner, so they will cook faster.
- Combine the chicken and spices in a large bowl. Toss until all pieces are coated evenly. Add salt and pepper to taste.
- Slice the mushrooms and set aside.
Cook the chicken
- Over medium heat, add the oil in a large skillet, then arrange the butterflied chicken breasts in a single layer.
- Cook until browned on both sides and the juices run clear.
- Remove the tender chicken and place it on a plate for later.
Saute the mushrooms
- Heat a little more oil in the same pan, then cook the mushrooms until they brown.
- Melt the butter in the pan and mix in the garlic. Stir everything together to coat the mushrooms.
Finish and serve
- Once the garlic is fragrant, add the juicy chicken back to the pan and combine with the mushrooms.
- Top with fresh parsley, then serve the chicken breasts with the mushrooms spooned over the top.
Recipe Tips
- Chicken breasts are cooked through once it has reached the internal temperature of 165F. An instant-read meat thermometer is a super helpful kitchen tool.
- I love my cast iron skillet but if you don’t have one, a regular skillet will work just as well.
- While the chicken is freezer friendly, the mushroom is not. So I do not recommend freezing this recipe for later.
- I didn’t include heavy cream in this recipe, but if you’d like to add 1/2 cup of it, you absolutely can.
How Do I Keep Chicken Breast from Drying Out?
Since we slice the chicken breasts in half, they’re thin and cook up really quickly. This is my favorite method since if you pan-sear full chicken breasts, the thickness will cause the exterior to dry out before the interior is cooked.
When reheating, microwave your meal prep bowl with a damp paper towel over the top of the container to keep the chicken moist.
What To Serve With
You can eat this recipe as a main course because it’s very satisfying with the mushrooms, but if you prefer, you can have it with delicious fluffy rice, or some pasta, or roasted veggies.
Mmm… yummy! I also shouldn’t forget about the salad. This Mushroom Chicken Breast Recipe goes really well with any type of salad like quinoa salads, beans salad, air-fryer potatoes wedges, mashed potatoes, and of course green salad. Enjoy!
More Chicken Mushroom Recipes
Chicken and Mushroom Recipe
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Video
Ingredients
- 3 free range organic boneless chicken breasts cut in half lengthwise to become 6 thin fillets.
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- Salt and ground black pepper to taste
- 1 +1 tbsp olive oil
- 8 oz white mushrooms sliced
- 3 tbsp butter or ghee for Paleo and Whole30
- 3 cloves garlic minced
- 1 tablespoon fresh parsley chopped
Instructions
- Pat chicken breasts dry with paper towel.
- In a bowl, add chicken breast, the onion powder, oregano, paprika, salt and pepper. Mix well to season the chicken breasts evenly.
- In a medium skillet, heat 1 tbsp of olive oil over medium-high heat. Place chicken breasts and sear until browned on each side. It’ll take about 5 minutes each side, depending on thickness of the chicken breasts. Transfer to a plate; set aside and keep warm.
- In the same skillet, add 1 tablespoon of olive oil and add the mushrooms. Season with salt and pepper and cook until they get brown and crispy. Add the butter and garlic. Sauté until fragrant. It’s about 1 minute.
- Return chicken to the pan. Garnish with fresh parsley. Serve immediately with cauliflower rice or regular rice and green salad.
Tips
- Watch the web stories for this recipe HERE.
- Use an instant-read meat thermometer to check if the chicken has reached an internal temperature of 165F.
- You can use a large non-stick skillet if you do not have a cast-iron skillet.
- Cutting the chicken ensures that it is thin enough to cook through quickly so it doesn’t dry out.
- To store: Store the chicken and mushrooms in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat the leftovers in the microwave until hot. You can microwave with a damp paper towel over top if you’re worried the chicken will dry out.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
To watch the Web Story of this recipe HERE.
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Scott A says
So far the negative comments are from people who don’t seem like they know their way around a kitchen, nor how to cook with a cast iron skillet. So, I’m going to give it a go tonight!
Olivia Ribas says
Cooking with cast iron is a game-changer once you get the hang of it. Good luck tonight, and enjoy!
Nancy says
This was delicious. We increased the amount of spices in orded to cover the chicken more thoroughly. We used a full pound of baby bell mushrooms, and I added some white wine and a little flour + water to thicken the sauce at the end. So yummy!
Olivia Ribas says
So happy you enjoyed this recipe! Thanks for stopping by 😉