This 20-minute mushroom chicken is a simple skillet meal that delivers tender, juicy chicken breasts smothered in a light, silky mushroom sauce. Made without heavy cream, it’s comforting yet fresh, perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
Why You’ll Love This Recipe
Ready in about 20 minutes from start to finish
Uses simple, everyday ingredients
Light mushroom sauce without heavy cream
Juicy chicken breast cutlets that cook evenly
Versatile recipe that pairs well with many sides
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken
1 1/2 lb (700 g) boneless skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground coriander
2 tablespoons extra virgin olive oil
For the mushroom sauce
1 tablespoon ghee or unsalted butter
1 tablespoon extra virgin olive oil
12 oz (340 g) fresh mushrooms, sliced
1/2 cup chicken broth
3 green onions, chopped
2 garlic cloves, minced
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
For garnish
2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 200°F (95°C) to keep the chicken warm after searing.
Slice each chicken breast horizontally to create thinner cutlets. Pat the cutlets dry with paper towels. Season both sides with salt and black pepper. In a small bowl, mix the oregano, paprika, and coriander, then sprinkle the spice mixture evenly over both sides of the chicken.
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer, working in batches if needed. Cook for 3 to 4 minutes on one side without moving, then flip and cook for another 3 minutes, until golden and cooked through. Transfer the chicken to an oven-safe plate and keep warm in the oven.
In the same skillet, add the butter and 1 tablespoon olive oil. Once melted, add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until softened and lightly browned. Add the chicken broth, green onions, garlic, salt, and black pepper. Bring to a gentle boil, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2 to 3 minutes until slightly thickened.
Return the chicken to the skillet, nestling it into the sauce. Spoon the mushroom sauce over the chicken, remove from heat, and garnish with chopped parsley before serving.
Use chicken thighs instead of breasts for a richer flavor and extra juiciness.
Add a splash of lemon juice at the end for brightness.
Mix different types of mushrooms such as cremini, shiitake, or oyster mushrooms.
Stir in 1/4 cup of heavy cream at the end for a richer, creamier sauce if desired.
Add fresh thyme or rosemary for a different herbal note.
Storage/Reheating
Store leftover mushroom chicken in an airtight container in the refrigerator for up to 3 days. This dish also freezes well since it contains no cream; freeze for up to 2 months.
To reheat, warm gently in a skillet over medium heat with a small splash of chicken broth to loosen the sauce. Avoid overheating to keep the chicken tender.
FAQs
Can I make this recipe ahead of time?
Yes, you can cook the chicken and mushroom sauce ahead and store them separately in the refrigerator. Reheat gently and combine before serving.
How do I keep chicken breasts from drying out?
Cutting the chicken into thin cutlets and cooking over medium-high heat for a short time helps keep them juicy.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well and keeps the sauce flavorful.
What mushrooms work best for this recipe?
Fresh mushrooms such as cremini, white button, shiitake, or oyster mushrooms are all excellent choices.
Can I add cream to the sauce?
Yes, you can add 1/4 to 1/3 cup of heavy cream at the end if you prefer a creamier sauce.
Is this recipe gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
Can I double the recipe?
Absolutely. Just sear the chicken in batches to avoid overcrowding the pan.
What sides go well with mushroom chicken?
This dish pairs well with rice, pasta, mashed potatoes, or a fresh salad.
Can I cook this in one pan?
Yes, this recipe is designed as a one-skillet meal.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C) or is no longer pink in the center.
Conclusion
This 20-minute mushroom chicken is proof that a quick meal can still be full of flavor. With tender chicken, a light yet savory mushroom sauce, and simple ingredients, it’s a reliable recipe you’ll want to make again and again for easy, satisfying dinners.
Preheat oven to 200°F (95°C) to keep chicken warm after searing.
Slice chicken breasts horizontally into thin cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander and sprinkle evenly on both sides.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook chicken cutlets for 3–4 minutes per side until golden and cooked through. Transfer to oven-safe plate and keep warm.
In the same skillet, add butter and 1 tablespoon olive oil. Add mushrooms and cook 5 minutes until softened and browned.
Add chicken broth, green onions, garlic, salt, and pepper. Stir and simmer for 2–3 minutes to slightly thicken.
Return chicken to skillet and nestle into sauce. Spoon sauce over chicken, remove from heat, and garnish with parsley.
Notes
Use chicken thighs for a juicier option.
Deglaze pan with a splash of white wine for extra depth.
Add lemon juice or cream at the end for variation.
