Creamy Chicken and Mushroom Skillet Recipe
This Chicken and Mushrooms recipe features tender, boneless chicken breasts cooked to golden perfection and smothered in a rich, creamy mushroom sauce made from sautéed mushrooms, butter, and chicken broth thickened with flour. It’s an easy stovetop meal that combines simple seasoning and comforting flavors, perfect for a hearty dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1½ pounds Chicken Breast boneless and skinless, pounded to ¼ inch thick (2 chicken breasts)
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Paprika
- ¼ teaspoon Fresh Ground Pepper or to taste
- 2 tablespoons Olive Oil
Mushroom Sauce
- 8 ounces Mushrooms, sliced (not too thin)
- 2 tablespoons Butter
- 2 tablespoons All Purpose Flour
- 2 cups Chicken Broth
Instructions
- Prepare Seasoning: Add the salt, garlic powder, onion powder, paprika, and black pepper to a small bowl and stir to combine.
- Prepare Chicken: Cut each chicken breast in half lengthwise to create two thinner pieces. Pound each piece down to about ¼ inch thick using a meat mallet. Season the chicken on both sides thoroughly with the prepared seasoning mix.
- Slice Mushrooms: Clean and slice the mushrooms, ensuring slices aren’t too thin so they maintain texture in the sauce.
- Cook Chicken: Heat olive oil in a large, deep skillet over medium heat. Once hot, add the chicken pieces and cook for 3 to 5 minutes on each side, depending on their thickness, until they are golden brown and cooked through, reaching an internal temperature of at least 165°F. Remove chicken and keep warm on a plate.
- Sauté Mushrooms: Without washing the skillet, return it to medium heat and add butter. Once melted and foaming, add the mushrooms. Cook for 1 to 2 minutes while stirring frequently.
- Make Roux & Add Flour: Sprinkle flour over the mushrooms and stir well to combine. Continue cooking for 2 minutes, stirring frequently to cook out the raw flour taste.
- Add Chicken Broth: Slowly pour in chicken broth while stirring and gently scraping the bottom of the skillet with a wooden spoon or spatula to incorporate any browned bits. Stir in small circles to combine evenly.
- Simmer Sauce: Bring the mushroom sauce to a simmer and cook for about 5 minutes until it thickens, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
- Combine and Warm Through: Return the cooked chicken to the skillet. Turn the pieces to coat them evenly in the mushroom sauce. Reduce heat to medium-low, cover, and cook for about 5 minutes to warm the chicken through and meld the flavors.
Notes
- Do not wash the skillet between cooking chicken and mushrooms to retain flavorful browned bits in the pan, enhancing the sauce.
- Pounding the chicken breasts to uniform thinness ensures even cooking and tenderness.
- Ensure mushrooms are not sliced too thin to maintain texture in the creamy sauce.
- Use a meat thermometer to confirm chicken has reached 165°F for safe consumption.
- Adjust seasoning at the end according to taste preferences.
- This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the mushroom sauce.
