This easy one-pan chicken and mushrooms is pure comfort food. Thin chicken cutlets are seasoned with a blend of spices, then pan-seared until golden. The same skillet is used to build a rich, from-scratch brown mushroom gravy. It's an easy dinner that feels special but comes together quickly, perfect for weeknights.
What's great about this recipe
- Quick & easy - Ready in under an hour, perfect for busy weeknights.
- One-pan meal - Everything cooks in a single skillet for easy cleanup.
- Simple ingredients - Uses pantry staples and fresh mushrooms, so it's budget-friendly.
- Rich homemade flavor - Tender chicken cutlets with a from-scratch brown mushroom gravy that tastes restaurant-quality.
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Ingredients you'll need
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- Chicken - Boneless, skinless chicken cutlets work best for this recipe.
- Herbs and spices - A simple blend of salt, garlic powder, onion powder, paprika, and black pepper seasons the chicken.
- Oil - Olive oil is used to pan-sear the chicken. A neutral oil suitable for sautéing can be substituted if preferred.
- Mushrooms - White button mushrooms are our go-to, but baby bella (cremini) mushrooms work just as well.
- Butter - Salted or unsalted butter both work. It adds richness to the sauce.
- Flour - All-purpose flour helps thicken the gravy.
- Broth - Chicken broth forms the base of the sauce. Use reduced-sodium broth if you're sensitive to salt.
📖 See the recipe card for quantities and preparation.
Prep work
Add the salt, garlic powder, onion powder, paprika, and fresh ground pepper to a small bowl; stir to combine.
Season the chicken on both sides with the prepared seasoning mix. Cover and refrigerate while you prepare the remaining ingredients.
Slice the mushrooms, but not too thin so they hold up during cooking.
Gather and measure the remaining ingredients.
How to Make One-Pan Chicken and Mushrooms
- Heat the olive oil in a large, deep skillet over medium-high heat. When the oil is hot but not smoking, add the chicken. Cook 3 to 4 minutes on the first side.
- Turn the chicken and cook another 3 to 4 minutes (depending on thickness) until golden brown and cooked through.
- Make sure the internal temperature at its thickest part is at least 165°F. Turn off the heat, remove the skillet from the heat, and transfer the chicken to a plate or pan. Cover loosely with foil to keep warm.
- Do not wash the skillet. Place it back over medium heat and add the butter.
- When the butter is melted and foaming, add the mushrooms. Cook for 2 to 3 minutes, stirring frequently.
- Sprinkle the flour over the mushrooms, stirring well to mix. Cook for 1 to 2 minutes to cook the flour a bit, stirring often.
- Slowly add the chicken broth to the mixture while stirring and gently scraping the bottom of the skillet with a wooden spoon or spatula in small circles around the pan.
- Bring the sauce to a simmer and cook for approximately 5 minutes, until it reduces and thickens. Stir occasionally. Keep it at a simmer, adjusting the heat as needed. Taste and add salt if needed. As a reference, we did not add extra salt to ours.
- Add the chicken back to the pan and turn to coat with the sauce. Lower the heat to medium-low to low, cover, and heat gently for about 4 to 5 minutes to warm through.
- Garnish with chopped parsley and serve over a bed of mashed potatoes, rice, vegetables, or your favorite side dish.
Recipe tips and notes
- If you're starting with whole chicken breasts instead of cutlets, cut each breast in half lengthwise to make two thinner pieces, then pound them to about ¼ to ½ inch thick.
- Don't slice the mushrooms too thin, they hold up better in the gravy when left a little thicker.
- If you're sensitive to salt, reduce the amount used to season the chicken and use reduced-sodium chicken broth.
- This recipe makes a from-scratch brown mushroom gravy (not a creamy sauce).
- Leftovers reheat especially well, the flavors continue to develop the next day, and they make this recipe great for meal prep.
Serving suggestions
This easy one-pan chicken and mushrooms is excellent served over creamy mashed potatoes. It also pairs well with a side vegetable like roasted broccoli or bacon green beans for a complete meal. White rice or egg noodles work nicely with the mushroom gravy.
Storing and reheating
Refrigerator - Cool completely, then transfer to an airtight container. Store in the refrigerator for 3-4 days.
Freezer - Cool completely and place in freezer-safe containers, leaving about an inch of space for expansion. Label and date, then freeze for up to 2-3 months.
Reheating - Skillet: Warm over medium heat with a splash of water or broth if needed. Cover and heat 5-7 minutes, stirring occasionally, until heated through. Microwave: Place in a microwave-safe dish, cover, and heat on medium power in 1-minute intervals, stirring between each, until hot.
Food Safety: Do not leave cooked food out for more than 2 hours (1 hour if above 90°F). Reheat leftovers to an internal temperature of at least 165°F. For more information visit the U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed this chicken and mushrooms recipe, try a few more of our mushroom gravy favorites. You might like these mushroom pork chops, simple beef tips and mushrooms, or easy steak and mushrooms - all made with a similar homemade brown gravy. For something a little different, our ground beef stroganoff features a creamy mushroom sauce.
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📖 Recipe
Easy One-Pan Chicken and Mushrooms
Ingredients
- 4 pieces of Boneless, Skinless Chicken Breast ¼ to ½ inch thick (about 1½ pounds total)
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Paprika
- ¼ teaspoon Fresh Ground Pepper or to taste
- 2½ tablespoons Olive Oil
- 8 ounces Mushrooms sliced
- 2 tablespoons Butter
- 2 tablespoons All Purpose Flour
- 2 cups Chicken Broth
- Chopped Parsley, for garnish optional
Instructions
- Add the salt, garlic powder, onion powder, paprika, and fresh ground pepper to a small bowl; stir to combine.
- Season the chicken on both sides with the prepared seasoning mix. Cover and refrigerate while you prepare the remaining ingredients.
- Heat the olive oil in a large, deep skillet over medium-high heat. When the oil is hot but not smoking, add the chicken. Cook for 3 to 4 minutes on each side (depending on thickness) until golden brown and cooked through.
- Make sure the internal temperature at its thickest part is at least 165°F. Turn off the heat, remove the skillet from the heat, and transfer the chicken to a plate or pan. Cover loosely with foil to keep warm.
- Do not wash the skillet. Place it back over medium heat and add the butter.
- When the butter is melted and foaming, add the mushrooms. Cook for 2 to 3 minutes, stirring frequently.
- Sprinkle the flour over the mushrooms, stirring well to mix. Cook for 1 to 2 minutes to cook the flour a bit, stirring often.
- Slowly add the chicken broth to the mixture while stirring and gently scraping the bottom of the skillet with a wooden spoon or spatula in small circles around the pan.
- Bring the sauce to a simmer and cook for approximately 5 minutes, until it reduces and thickens. Stir occasionally. Keep it at a simmer, adjusting the heat as needed.
- Taste and add salt if needed. As a reference, we did not add extra salt to ours.
- Add the chicken back to the pan and turn to coat with the sauce. Lower the heat to medium-low to low, cover, and heat gently for about 4 to 5 minutes to warm through.
- Garnish with chopped parsley and serve over a bed of mashed potatoes, rice, vegetables, or your favorite side dish.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Kevin Pollock
This was excellent didn’t make changes.
Elizabeth Rodriguez
Hi Kevin, so glad to hear it turned out great. Thanks for stopping by!
Judy Cox
This recipe is excellent,my husband wanted to go back for more.The flavor s melded together magically. It made me feel like a chef
Elizabeth Rodriguez
Hi Judy, That is wonderful to hear! So glad you both enjoyed it.
Kat
Made this for dinner. My husband and I love it! Lots of flavor! Thanks for recipe, this will be a go to dinner a lot!❤️
Kimberly Ann Noel
Delicious
Connie
I tried this recipe tonight, and it was amazing!!! I used gluten free flour and it didn’t make it thick like gravy so I made a slurry (gluten free flour and cold water) and turned the heat to medium high. After a few minutes, I adjusted the salt and garlic powder to taste and it was delicious!! Adding it to my rotation for sure. Thank you for this recipe!!
Debbie S
Very delicious! I have made this at least three times now. We love this chicken and mushrooms! I make it when I’m hungry for lots of mushrooms! Thanks for the recipe!
Christina
Oh.My.Word, this was phenomenal. That gravy is EVERYTHING!! I followed directions exactly aside from adding a spoonfull of Better than Bouillon Vegetable base and just a splash of heavy cream at the end. Served it with mashed potatoes and roasted brussell sprouts...yum! The only bad thing about this recipe is you can't stop eating it because....that gravy!!!
Todd
Excellent recipe, used egg noodles instead of mashed potatoes, next time I will increase the gravy, soo good. Definitely a keeper, thank you.
Elizabeth
That's wonderful to hear. Egg noodles sound delicious with the mushroom gravy.
Stephanie
So good! Best recipe I have found in a long time. Definitely adding this!!!
Diane B
Oh my goodness. This is so good. It doesn't taste like "light" earing. It's like delicious cheating eating. My husband is very picky and he gave it an "A+". Will definitely be making this again. And soon.
Elizabeth
Thank you, so happy you all enjoyed it!
Sondra
Was very easy to make and very delicious! Will definitely be making a lot.
Joi
I made this dish tonight and oh my goodness was it delicious. I followed the recipe and instructions as provided . However , I did add fresh garlic , onion and white wine to the gravy .... AMAZING!!! I will be adding this recipe to the files for my soon to be husband to enjoy often !!!! Thank you for sharing
Elizabeth
Thank you Joi, so happy you enjoyed it.
Laurie
I just made this dish and it was delicious! I followed the directions exactly. I used baby portabella mushrooms, I feel they have more flavor. My husband and I enjoyed our meal very much. It’s a keeper!
Elizabeth
Thank you for your kind comment Laurie. I'm happy you enjoyed it!
Sherry Samson
We really loved this recipe. Even my husband who hates mushrooms loved the chicken and gravy. I didn't put any mushrooms on his plate and he was happy. As I read the comments, mostly positive, there was that tiny margin of people who said they found this to be bland. To be on the safe side I added 1/2 tsp thyme, very finely diced some onion (2 tbsp) and 2 garlic cloves about (2 tsp) to the sautéed mushrooms. Once I added the chicken broth, I then added 2 tsp dijon mustard, added the chicken back to the pan and to finish, I popped it in the oven @ 300 F for 15/18 minutes. The chicken was so tender. It was amazing! Thanks
Elizabeth
Hi Sherry, really glad you enjoyed it. Thanks for sharing and for stopping by!
Debbie
Recipe very good, as well as directions. I added 2 tablespoons of capers (drained).
Elizabeth
Hi Debbie,
I’m really glad you enjoyed the recipe. Thanks for stopping by!
Kimberly Jones
SOOOO Delicious. My husband is a picky eater and he loved this. So did I. I used some white wine in it to really make it rich. Loved this.
Elizabeth
Hi Kimberly,
I’m really glad you both enjoyed it! Thanks for stopping by.
Marie
Outstanding results! Tender, tasty, quick and easy - a new favorite in our house! I also appreciate that the steps are written logically, so you don't get part of the way done and find you need something that you haven't prepped yet.
Elizabeth
Hi Marie,
Thank you, I’m really glad you enjoyed it!
Gail Dailey
This was very good. The whole family like it, including the picky kid.
Elizabeth
Hi Gail, So glad you enjoy it!
J Wilkinson
Excellent,,,,,A Keeper
Elizabeth
Thank you. Really glad you enjoyed it!
Zena
Sooo good! I used fresh garlic and added parsley and thyme. Will definitely make this again but double the sauce and cremini mushrooms.
Elizabeth
Hi Zena,
I’m really glad you enjoyed it. Thank you for stopping by!
Nikki Krakauer “JustTabandMe”
Very good, but the 2nd time I made it, I added thyme and white wine. WOW! The wine took it over the top!!
Lynne Adams
I served this with angel hair pasta. I followed the recipe but once we' were ready to eat, I took chicken breasts out and added about 8 ounces of angel hair pasta to the sauce and mixed it up then topped with chicken breasts. Delicious!
Elizabeth
Hi Lynne. That sounds fantastic! I'm really glad you enjoyed it!