Description
This quick skillet mushroom chicken blends juicy chicken and earthy mushrooms in a bright pan sauce, perfect for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 to 1¼ lb / 450–570 g)
- 10–12 oz (300–350 g) cremini or button mushrooms, wiped and sliced
- 1 small shallot, finely chopped (or 1/2 small onion)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter (optional, for sheen and flavor)
- ½ cup (120 ml) low-sodium chicken stock (or dry white wine for deglazing)
- 1 tsp Dijon mustard (optional, for depth)
- 1 tbsp lemon juice (optional, to brighten)
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, to finish
Instructions
- Prep: Pat chicken dry and season both sides with salt and pepper. Slice mushrooms and mince aromatics. Heat a large skillet over medium-high heat.
- Sear the chicken: Add 1 tbsp olive oil to the hot skillet. Sear chicken 3–4 minutes per side until golden.
- Sauté mushrooms: Add remaining 1 tbsp oil and the butter (if using). Add mushrooms in a single layer; let them sit undisturbed 2–3 minutes so they brown, then stir and cook another 2 minutes until golden.
- Add shallot and garlic, sauté 30–45 seconds until fragrant.
- Deglaze: Pour in chicken stock (or wine), scraping up browned bits with a wooden spoon. Stir in Dijon and thyme.
- Let the liquid reduce slightly, about 1–2 minutes.
- Return chicken to the pan. Spoon sauce and mushrooms over the top.
- Reduce heat to medium-low and simmer 3–5 minutes until chicken reaches 165°F (74°C) internally and sauce thickens slightly.
- Serve: Squeeze lemon over the chicken if using and sprinkle with chopped parsley. Serve immediately.
Notes
This dish is meal-prep friendly and can be stored in the refrigerator for 3–4 days or frozen for up to 2 months. Reheat gently to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American