You can have a delicious midweek supper in about 20 minutes with this simple skillet mushroom chicken recipe! This dish for chicken and mushrooms will blow your taste buds! It’s made with lightly seasoned, succulent chicken breast cutlets and a silky, light mushroom sauce (no heavy cream!).

What are the Ingredients for chicken mushroom? 

Ingredients for chicken mushroom

• Seasoning for chicken – Each bite is enhanced by the earthy, warm flavor of oregano, paprika, and coriander.Each bite is enhanced by the earthy, warm flavor of oregano, paprika, and coriander.

• Boneless skinless chicken breasts –We cut chicken breasts in half horizontally to form tiny cutlets because they are typically offered in packages of two and have a fairly uneven thickness.

• Extra virgin olive oil – For this meal, our Italian Nocellara Extra Virgin Olive Oil provides the ideal balance of bitterness and spice.

• Ghee or unsalted butter – To get a smooth and opulent finish, add a spoonful or two of extra virgin olive oil to the mushroom sauce.

• Chicken broth – The saucy ingredient in this mushroom sauce is chicken broth rather than heavy cream (just the right amount of butter and olive oil make it perfectly decadent). It is acceptable to use vegetable broth instead.

• Fresh large mushrooms, sliced –Any kind of fresh mushrooms will work; around 12 ounces in total. I do not recommend using canned mushrooms for this dish because fresh mushrooms have a beautiful, earthy umami flavor.

• Chopped green onions and minced garlic –to give the sauce additional taste. As a garnish, add some parsley for some freshness and a vibrant flash of color.

How To Make Chicken and Mushrooms

• After cutting into thinner cutlets, season chicken breasts. A skinless, boneless chicken breast should be placed on a chopping board. Using the palm of your non-knife hand, hold it flat. Split the chicken breast into two even, thinner pieces by carefully slicing it horizontally with a sharp chef’s knife. After using a cloth to pat the chicken cutlets, season them with salt and pepper. Next, sprinkle both sides with your spice mixture (one teaspoon each of oregano, paprika, and coriander).
• Use olive oil to sear the chicken cutlets. In a big skillet, heat up about 2 teaspoons of extra virgin olive oil until it shimmers, but doesn’t smoke. Chicken should be cooked for 3–4 minutes on one side, then for another 3 minutes or so on the other side. Cook in small batches to avoid packing the pan too full. After the chicken is done, move the pieces to a plate that is ovenproof and temporarily preheat the oven to 200 degrees Fahrenheit.

Tip – Using a thin knife, pierce the middle of the chicken breast to ensure the center is not very pink, which is one way to determine whether the chicken is done.

• Prepare the sauce with the mushrooms. Pour a drizzle of extra virgin olive oil and add 1 tablespoon of ghee or unsalted butter, depending on what you have on hand, to the same large skillet. Cook 12 ounces of fresh mushrooms, sliced, until they start to take on color, about 5 minutes. Stir in 2 minced garlic cloves, 3 chopped green onions, and ½ cup chicken broth. To taste, add a small pinch of kosher salt and pepper for seasoning. To bring the flavors together and slightly thicken the sauce, bring it to a boil.

Tip – Make sure to scrape off any browned remnants of chicken and mushrooms from the skillet’s bottom before adding the broth. There is an abundance of flavor!

*Note about heavy cream: Reduce the amount of broth and whisk in roughly ¼ to 1/3 cup of heavy cream to the mushrooms right before adding the chicken to the skillet if you really want to add heavy cream to the mushroom sauce (keep the heat low while adding heavy cream).

• Mix the sauce with the chicken and mushrooms. Remove the chicken from the oven and carefully place the pieces into the sauce that is simmering. To coat the chicken breasts, spoon the sauce over them. Take off the heat and proceed to serve.

Creamy Mushroom Chicken Pasta

Pasta with Creamy Mushrooms is a carb lover’s paradise! All of it in ONE POT, with HALF the fat and NO heavy cream of typical creamy pastas!

Seared chicken strips are combined with incredibly creamy chicken pasta and cooked in one pot together with parmesan cheese, garlic, and white wine. Is there a food that tastes better? This simple one-pot dinner made using pantry basics will delight the whole family!

Chicken Breast in Creamy Mushroom Sauce

What goes in Chicken Breast with Creamy Mushroom Sauce

The true star of this recipe is the Creamy Mushroom Sauce. It’s a great way to add richness and wow factor to lean chicken breast flesh.

• Chicken Breast: Use 2 breasts, cut in half to make 4 steaks. Boneless thigh filets work too; pound them for even thickness.
• Flour: Dust the chicken for a light, crispy coating that helps the sauce cling to the meat.
• Mushrooms: Any small sliceable mushrooms work well, like Swiss/Cremini or shiitake.
• Garlic: A must-have with mushrooms.
• Butter: Adds flavor; alternatives like olive oil or margarine can be used.
• Cream: Creates a creamy sauce; evaporated milk is a lower-fat option.
• White Wine: Adds depth by deglazing the pan, enhancing the sauce’s flavor.
• Parmesan: Boosts flavor and helps thicken the sauce.
• Chicken Stock/Broth: Adds body to the creamy sauce.

Is chicken mushroom good for health?

Heck yes! Chicken of the woods mushrooms offer a variety of health benefits thanks to their meaty texture and nutty, slightly sweet flavor. They are rich in antioxidants, which help protect cells from damage and lower the risk of chronic diseases like cancer and heart disease. These mushrooms also boost the immune system with beta-glucans that stimulate white blood cell production. Their anti-inflammatory properties can reduce the risk of conditions such as arthritis and heart disease. Additionally, chicken of the woods mushrooms support gut health by providing prebiotics that nourish beneficial gut bacteria. They are low in calories and fat, making them a healthy, fiber-rich option that helps keep you feeling full.

chicken and mushrooms crockpot

Easy Chicken in the Crockpot

I was trying to come up with a dinner recipe a while ago for the frozen chicken breasts that were sitting in my kitchen. Every time, I fail to remove the chicken from the freezer early enough! I knew I had time to put them in the crockpot because it was already 3:00, but I wasn’t content to serve them with salsa as is customary. Rather than reaching for my go-to crockpot chicken, I searched through my cupboard to see what I might make on the cheap. I discovered a can of condensed mushroom soup and thought of a rice and pork chop meal my mother used to prepare, which I used to really enjoy. I reasoned that if chicken can be cooked in a crockpot with salsa, it could also be cooked with a can of mushroom soup. And it’s SO GOOD and it CAN. I discovered a can of condensed mushroom soup and thought of a rice and pork chop meal my mother used to prepare, which I used to really enjoy. I reasoned that if chicken can be cooked in a crockpot with salsa, it could also be cooked with a can of mushroom soup. And it’s SO GOOD and it CAN.

When I originally made this Crockpot Mushroom Chicken dish, all I did was put the frozen chicken in the crockpot with some soup and water, cook it on high for approximately 4 hours, then shred it and serve it over rice. It tasted great. David kept eating it and gushing about how delicious it was. It made me think of my mother’s recipe for mushroom rice and pork chops, which I should post sometime.