Skillet Chicken Breast with Mushrooms Recipe
A few weeks ago, I found myself staring at a pack of chicken breasts and a container of mushrooms in my fridge, wondering what to make for dinner. I didn’t want anything too complicated but still wanted something comforting and flavorful. That’s when I thought of combining the two in a skillet.This skillet chicken breast with mushrooms has become a go-to recipe in my house. It’s quick to prepare, uses simple ingredients, and tastes like a dish you’d get at a restaurant. Whether you’re cooking for your family or entertaining friends, this recipe is always a hit.
Equipment
- Large Skillet
- Tongs
- Cutting board and knife
- Measuring Cups and Spoons
- Whisk (if making a sauce)
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups mushrooms, sliced (button or cremini)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream or milk (optional)
- 2 tablespoons olive oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
Instructions
- Pat the chicken breasts dry and season with salt, pepper, and thyme (or Italian seasoning).
- Heat olive oil or butter in a large skillet over medium-high heat.
- Sear the chicken for 5–6 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the mushrooms and onions. Sauté for 5 minutes until softened and slightly browned.
- Stir in the garlic and cook for another minute.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- If using, stir in the heavy cream or milk. Bring the sauce to a simmer.
- Return the chicken breasts to the skillet, spooning the sauce over them.
- Cover and let simmer for 8–10 minutes, or until the chicken is cooked through (internal temperature of 165°F)
- Plate the chicken and mushrooms, spoon the sauce over the top, and serve with your favorite sides.