So, you want to make chicken with mushroom and onion? Then you’re in the right place! Today I’ll show you what ingredients I use and how we make it by turning traditional recipes into something different.
What could be more quintessentially Parisian than a French flag-bedecked chicken with mushroom and onion on its steamy, golden crown? That’s just the kind of dish coming your way at our new restaurant, Sweetums, and don’t worry it’s got legs!
SKILLET CHICKEN WITH MUSHROOM AND ONION SAUCE
Skillet Chicken with Mushroom and Onion Sauce– a quick and easy one pot skillet dinner perfect for busy weeknights when you crave something fresh and comforting.
There are busy weeknights when I can’t seem to pull together a well-planned out meal and I find myself staring at a fridge, trying to cobble something together with the ingredients on hand. One evening, my husband and I had a random craving for Chicken Marsala- only to realize we didn’t have any marsala. Or wine (which in this house is really a rare occurrence, but I digress.) We had all the other parts to make a delicious chicken dish though- and decided to wing it, and come up with our own new recipe.
This delicious, easy Skillet Chicken with Mushroom and Onion Sauce recipe is what I came up with- and my husband and I both agreed we might actually like it even more than our go-to chicken marsala recipe!
This dinner takes only one pot- so it’s easy to clean up, and easy to make. There is minimal work- just a little stirring, and watching that it doesn’t burn or stick- and it is a great way to use up ingredients you have sitting around before they go off. We seem to always have some mushrooms and chicken in the fridge, so this was a no-brainer!
This dish is easy enough for busy weeknights, but also makes for an impressive dinner party main. Simply double (or triple) the dish to make as much as you need! If you’re making a bigger batch, the only thing to change up in the cooking method is to be sure you don’t overcrowd the pan so the chicken can get a great sear. Simply brown the chicken in batches- but once the chicken is browned, it can all cook in the same pot.
I hope you love this as much as we did
SKILLET CHICKEN WITH MUSHROOM AND ONION SAUCE
Skillet Chicken with Mushroom and Onion Sauce- a quick and easy one pot skillet dinner perfect for busy weeknights when you crave something fresh and comforting.PRINTSAVE
- 2 tbsp olive oil , or ghee
- 1 lb chicken , breasts
- 1 onion
- 12-15 cremini mushrooms, or 12oz any mushrooms you have on hand
- 1 cup chicken stock , or wine
- 5 cloves garlic, diced
- 2-5 sprigs fresh thyme
- salt and pepper, to taste
- In a heavy skillet, heat ghee or olive oil on medium until shimmery.
- Add chicken to skillet and brown (we’re just getting a nice sear here- not cook the chicken through).
- Remove chicken, set aside on a plate with a paper towel.
- Add onion to pan, cook until slightly browned.
- Add mushrooms to pan and continue cooking until they are slightly browned.
- Add garlic, thyme, stir to incorporate.
- Add chicken stock and add chicken back to pan.
- Cook, uncovered, until sauce has thickened and chicken reaches an internal temperature of 175 degrees.
- Remove from stove and let the chicken rest and carryover cook to 180 degrees, about 5 minutes.
- Plate and serve!
20-Minute Mushroom Chicken
This easy skillet mushroom chicken recipe is your ticket to a tasty weeknight meal in about 20 minutes! Made with simply seasoned juicy chicken breast cutlets and a silky, light mushroom sauce (no heavy cream!), this chicken and mushroom recipe will wow your tastebuds!
Easy skillet chicken with mushroom sauce
This simple skillet mushroom chicken is a sure way to turn boneless chicken breasts into a drool-worthy meal in just 20 minutes!
First, the chicken takes on a simple seasoning of oregano, paprika, and coriander. To cook, you’ll begin by giving the chicken a quick sear in a bit of good extra virgin olive oil , then, to finish cooking, you’ll nestle the chicken in a delicious, slightly buttery garlic mushroom sauce.
The mushroom sauce (without or with cream)
There is no heavy cream involved in this recipe, but this lighter sauce still gives you a chicken and mushroom dinner that is still comforting and just indulgent enough.
My dairy-free mushroom sauce without cream is made of chicken broth (you can add a little white wine, if you like), extra virgin olive oil, a little bit of butter, mushrooms, garlic, and green onions.
If you really want to add heavy cream, though, you can reduce the broth amount and simply stir in about ¼ to ⅓ cup of heavy cream to the mushrooms just before adding the chicken to the skillet (keep the heat low when adding heavy cream).
As far as the kind of mushrooms to use, you have many options such as baby bellas (also known as cremini mushrooms), white button mushrooms, oyster mushrooms, shiitake mushrooms, or portobellos. I used one kind of mushroom (baby Bella mushrooms) in this recipe, but you can also mix it up with a couple different types.
I do not recommend using canned mushrooms here, they lack the earthiness and texture of fresh mushrooms and won’t give you the same delicious flavor.
Ingredients for chicken mushroom
You don’t heavy cream or wine for this chicken and mushroom sauce recipe! Here’s what you’ll need to make it:
- Boneless skinless chicken breasts – Chicken breasts are usually sold in packages of two with very uneven thickness, so we cut them in half horizontally to make thin cutlets.
- Seasoning for chicken – Oregano, paprika, and coriander add earthy, warm flavor to every bite.
- Extra virgin olive oil – Our Italian Nocellara EVOO has just the right slightly bitter, slightly spicy finish for this dish.
- Ghee or unsalted butter – You’ll need only about 1 tablespoon or so added to extra virgin olive oil to give a silky rich finish to the mushroom sauce.
- Fresh large mushrooms, sliced – You’ll need 12 ounces of fresh mushrooms, any kind you like. I do not recommend using canned mushrooms here; you need the beautiful, earthy umami of fresh mushrooms for this recipe to work.
- Chicken broth – In lieu of heavy cream, chicken broth is the saucy component in this mushroom sauce (with the little bit of butter and olive oil, it is perfect and indulgent enough). Vegetable broth is fine to use as well.
- Chopped green onions and minced garlic – To add more flavor to the sauce.
- Parsley, for garnish (optional) – For some freshness and a bright pop of color.
Tips for juicy chicken breasts (without cream)
Chicken breasts are not as forgiving as thighs, and can go from well-done to dry and tough very quickly. Many struggle with knowing how to cook chicken breast in a skillet without drying them out. Here are some general tips for juicy, tender chicken breasts every time:
- Butterfly the chicken breasts and turn them into thinner cutlets. Bonelesschicken breasts are large and uneven in thickness. So, when cooked, by the time the thicker side is done cooking, the thinner side is way overcooked and dry. To prevent this, cut your chicken horizontally right down the middle into thinner cutlets (about ¼ inch or so in thickness). This helps them cook quickly and evenly.
- Tenderize the chicken with a mallet. Another way to flatten a chicken breast so that it will cook evenly is by using a kitchen mallet. I do this with my Italian Baked Chicken and Chicken Schnitzel and would recommend it here, particularly if you’re working with larger chicken breasts and would rather not butterfly them.
- Do not overcook your chicken breast cutlets (flat chicken cutlets will take about 7 to 8 minutes or so to sear in the pan). Heat your olive oil over medium-high heat until shimmering and cook the cutlets on for 4 minutes on one side (undisturbed), then turn over and cook for another 3 minutes or so or until browned.
- Use a meat thermometer. If you’re worried about accidentally undercooking chicken breasts, a meat thermometer will remove any guesswork. Chicken is safe to eat when its internal temperature reaches 165 degrees F (make sure to insert the thermometer in the thickest part of the cutlet). But, keep in mind that chicken will continue to cook a little when it is removed from the heat (I typically remove it from heat when its internal temp reaches 160 degrees F or so and allow it to rest a bit before serving).
How to make mushroom chicken
This chicken and mushroom recipe comes together in just a few simple steps. Here’s how to make it (print-friendly recipe with measurements just below):
- Cut chicken breasts into thinner cutlets and season. Place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of your non-knife hand. Using a sharp chef’s knife, carefully slice the chicken breast horizontally splitting it into two even, thinner pieces. Pat the chicken cutlets with a towel and season with salt and pepper. Then apply your spice mixture (1 teaspoon oregano, 1 teaspoon paprika, and 1 teaspoon coriander) to both sides.
- Sear the chicken cutlets in olive oil. Heat about 2 tablespoons of extra virgin olive oil in a large pan until shimmering (but not smoking). Cook chicken for 3-4 minutes on one side, flip, and cook for another 3 or so minutes. Cook in batches so you don’t overcrowd the pan. Once the chicken is cooked, transfer the pieces to an oven-safe dish and keep in a 200 degrees F heated oven for the time being.
Tip – to test if the chicken is done, you can cut into the middle of the breast with a thin knife to make sure the center is not too pink.
- Make the mushroom sauce. In the same large skillet, add 1 tablespoon ghee or unsalted butter (whichever you have on hand) along with a drizzle of extra virgin olive oil. Cook 12 ounces sliced fresh mushrooms for 5 minutes or so until they turn color. Add in the ½ cup chicken broth, 2 cloves minced garlic, and 3 chopped green onions. Season with just a bit of kosher salt and pepper to taste. Bring the sauce to a boil so the flavors come together and the sauce thickens a bit.
Tip – when you add the broth to the skillet, be sure to scrape up any browned bits of chicken and mushrooms from the bottom of the pan. There is so much flavor there!
*Note about heavy cream: If you really want to add heavy cream to the mushroom sauce, you can reduce the broth amount and simply stir in about ¼ to ⅓ cup of heavy cream to the mushrooms just before adding the chicken to the skillet (keep the heat low when adding heavy cream).
- Combine the chicken and mushroom sauce. Take your chicken out of the oven and nestle the pieces into the bubbling sauce. Spoon the sauce over the chicken breasts to coat. Remove from heat and serve.
Can I use chicken thighs instead?
If you don’t have chicken breasts on hand, you can absolutely use chicken thighs. Chicken thighs are a great substitute and have tons of flavor and always stay nice and juicy.
Chicken thighs are smaller than breasts, and you do not need to slice them into halves as we’ve done with the breasts. They do take longer to cook than chicken breasts, so be sure to check their internal temperature with a meat thermometer to ensure they are cooked through.
Make ahead tips
You can cook the chicken cutlets a night ahead and store them in an airtight container in the refrigerator. When you’re ready to cook the chicken mushroom recipe, simply place the chicken breasts in a 200 degrees F heated oven, as stated in the recipe, to warm up. The chicken will continue to heat through when it is placed in the skillet with the mushroom sauce.
You can also slice and chop the vegetables a night ahead and store them in separate containers in the fridge.
Serve mushroom chicken with
Saucy mushroom chicken goes well with a variety of sides. It is great with your favorite grain, a simple olive oil pasta, or rice of your choice. Greek Lemon Rice or Lebanese Rice with Vermicelli would be a tasty pairing! I also love adding some homemade garlic bread to sop up the rich mushroom sauce.
You can totally keep this skillet chicken dish low-carb as well and serve it along with a bright and hearty salad like a chickpea salad, Mediterranean Avocado Salad, or a Traditional Greek Salad.
Leftovers and storage
Refrigerate chicken and mushrooms in an airtight container for up to 3 days. And because there is no cream involved, you can also freeze leftovers for use later. This makes mushroom chicken an excellent option for meal prep, if you want to double the recipe and freeze some for later! Simply thaw in the fridge overnight before reheating.
The best way to reheat your chicken and mushrooms is on the stovetop over medium. Add the sauce and chicken to the pan and warm through. Don’t let the sauce bubble for too long so the thicken doesn’t turn tough. You may also need to drizzle in a bit more chicken broth so you have more liquid to help warm the chicken through.
Chicken Breasts with Mushroom and Onion Dijon Sauce
Chicken Breasts with Mushroom and Onion Dijon Sauce has tender, juicy chicken smothered in a zesty Dijon mustard sauce with sliced mushrooms and onions. Better yet – it only takes thirty minutes to prepare!
In our kitchen, a good-quality Dijon mustard is one of those must-have, staple ingredients that we always have on hand. We add it to so many recipes – vinaigrettes and dressings, and it’s a terrific addition to my husband Jack’s famous potato salad!
But we also love Dijon mustard when it’s been turned into a zesty, creamy sauce – and it’s the star ingredient in today’s Chicken Breasts with Mushroom and Onion Dijon Sauce.
Sophisticated comfort food – that only takes 30 minutes to prepare!
This delicious recipe can best be described as sophisticated comfort food. Tender boneless chicken breasts are sautéed with sliced mushrooms and onions, then smothered in a rich, creamy sauce that has been flavored with a mix of traditional Dijon as well as whole-grain Dijon mustard, plus rosemary and other herbs and spices.
These Chicken Breasts with Mushroom and Onion Dijon Sauce would make the perfect, elegant entrée for a special dinner party – but this recipe is also easy enough that you can make it any day of the week!
Why You’ll Love Chicken Breasts With Mushroom And Onion Dijon Sauce
- From start to finish, this flavorful dish takes about 30 minutes to prepare.
- The flavors are amazing! Zesty Dijon mustard and fresh rosemary add a nice kick to the sauce, and whole grain mustard also adds little pops of flavor and texture.
- It’s easy enough to prepare any night of the week, but special enough to make for weekend dinner guests.
“At first bite, this became one of my top ten favorite dishes–so many layers of flavor, I swear I could have the sauce as a meal and not even notice the chicken wasn’t there. My boyfriend requested that I make it just two weeks after the first time we had it, so it will be a regular for sure.” – Katie
Key Ingredients And Substitutions
- Chicken Breasts – You’ll want boneless, skinless chicken breasts for this recipe, although boneless thighs or turkey breasts could also be substituted if that’s what you have on hand.
- Mushrooms – We used white button mushrooms in our recipe, but you could also use Cremini mushrooms for a deeper flavor. We suggest that you avoid the pre-sliced mushrooms and instead, buy whole mushrooms and slice them yourself. (The pre-sliced mushrooms are often sliced too thin.)
- Onions – Buy red onions for this dish. The mild but zesty flavor won’t overpower the sauce. If you have to make a substitution here, choose a sweet onion such as Vidalia.
- Mustard – We used a combination of Dijon mustard and whole grain mustard in the sauce. The Dijon adds a distinctive kick of flavor, while the whole mustard grains add both texture and flavor. You can add more Dijon for a bolder sauce flavor. And if you don’t have whole grain mustard, but do have mustard seed on hand, add a tablespoon of the seeds along with additional Dijon or other mustard.
- Fresh Rosemary – The sauce gets a tremendous amount of flavor from fresh rosemary springs and it is worth the effort to buy fresh for this dish, if you can. In a pinch, use half the amount of dried rosemary.
- Sauce Ingredients – The creamy sauce is made with chicken stock, white wine, heavy cream, and butter, plus fresh parsley.
- Pin To Save It For Later!
If your chicken breasts are very large and uneven in thickness, you can butterfly them using this technique, then cut them half. This will allow the poultry to cook more evenly and quickly.
Special Tools You’ll Need
- Large skillet
- Instant-read probe thermometer (optional but recommended)
How Do I Make Chicken Breasts With Mushroom And Onion Dijon Sauce?
- Dredge the chicken on both sides in flour that has been seasoned with salt and pepper. Shake off any excess flour.
- Heat oil in a large skillet, then sear both sides of the chicken breasts. Remove to a platter (the chicken will finish cooking later in the sauce).
- Saute mushrooms, onions and rosemary in the same skillet. Then add both mustards and white wine to deglaze the pan.
- Add parsley, chicken stock, cream, and butter to the skillet, mixing to create a sauce.
- Place the seared chicken back in the sauce and simmer until the chicken is cooked through.
Frequently Asked Questions
Can I make this dish in a slow cooker? Since this recipe only takes 30 minutes to prepare and it includes a cream sauce, we don’t recommend it. The chicken may get overcooked and rubbery, and the sauce may break (separate) if it is cooked for too long.
How do I reheat leftovers? You can microwave individual portions or reheat in a skillet over medium heat. For either method, be careful not to overcook the chicken as you reheat.
I don’t like to cook with wine. What else can I use to deglaze the pan? Just use some of the chicken stock for that step in the recipe.
How can I tell when my chicken is cooked? The best way to tell is by using a instead-read probe thermometer like this. This is an inexpensive kitchen tool you’ll use again and again. Insert the probe into the thickest part of your chicken breast and when it reads 165 degrees F – your chicken is done.