Chicken and Mushroom Recipe, No Cream

A bowl of white rice topped with flavorful chicken and mushroom, fresh arugula, and grilled chicken breasts, garnished with chopped parsley.

3.49 from 367 votes

Chicken and Mushroom Recipe, No Cream

Chicken and mushroom recipe no cream do not have to mean bland or watery. This one-pan dinner is built around a rich garlic butter sauce that coats every piece of juicy chicken breast in deep, savory flavor, without a drop of heavy cream or condensed soup. It comes together in 30 minutes, uses one skillet, and leaves almost nothing to clean up.

Prep Time10

Cook Time20

Total Time30

Course: dinner, Lunch, Main Course

Cuisine: American

Keyword: chicken and mushroom recipe

Servings: people

Author: Olivia Ribas

Ingredients

3 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
3 cloves garlic minced
1 tablespoon fresh parsley chopped

US Customary - Metric

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.

Video

Notes

To store: Tightly wrap or place in an airtight container, once cooled, and store in the fridge for up to 3 days.
To reheat: Reheat in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. You can also reheat in the microwave.
To freeze: Because this recipe contains no cream, it is freezer friendly. Freeze the chicken only (not the mushrooms, which turn watery after freezing) for up to 3 months.
Make-Ahead: You can season and cut the chicken cutlets up to 24 hours ahead and store them covered in the fridge. The spice rub actually penetrates a little deeper overnight, which gives you even better flavor. The mushrooms are best cooked fresh.

Nutrition