20-Minute Skillet Mushroom Chicken
Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky cream-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.
Servings: 5 people (up to)
Ingredients
For chicken
- 1 1/2 lb (700g) boneless skinless chicken breasts
- Kosher salt and black pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon coriander
- 2 tablespoons extra virgin olive oil
For Mushroom Sauce
- 1 tablespoon ghee or unsalted butter
- 12 ounce fresh large mushrooms, sliced
- 1/2 cup chicken broth
- 3 green onions, chopped
- 2 garlic cloves, minced
- kosher salt and black pepper
- Parsley for garnish
Instructions
- Heat oven to 200 degrees F. You will use it to keep the chicken warm.
- Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
- In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
- In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
- Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.
Video
Notes
- Mushroom sauce with 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 1/3 cup of heavy cream to the mushrooms just before adding the chicken to the skillet (keep the heat low when adding heavy cream).
- Make ahead tips: Slice and chop the vegetables a night ahead and store them in separate containers in the fridge. You can also cook the chicken cutlets completely a night ahead and refrigerate. When you're ready to complete the recipe, just place the breasts in the 200 degrees F heated oven to warm up.
- Serve mushroom chicken with: 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. To keep this skillet chicken dish low-carb, serve it with a salad like a chickpea salad, Mediterranean Avocado Salad, or a Traditional Greek Salad.
- Leftovers storage tips: Refrigerate in an airtight container for up to 3 days. And because there is no cream involved, you can also freeze leftovers for use at a later time. Thaw in the fridge overnight before reheating.
- Reheating tips: Reheat in a skillet over medium heat until warmed through; add a little more chicken broth (and you may cover slightly.) Do not heat for too long or chicken may toughen and dry out.
- Visit our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.
Nutrition
Calories: 253.6kcal | Carbohydrates: 4.5g | Protein: 31.1g | Fat: 12.3g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 95.2mg | Sodium: 483.6mg | Potassium: 852.4mg | Fiber: 0.9g | Sugar: 1.5g | Vitamin A: 318.2IU | Vitamin C: 3.5mg | Calcium: 35.1mg | Iron: 1.2mg
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