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    Home » Recipes » Dinner Recipes

    Chicken and Mushrooms

    Published: May 10, 2019 · Modified: Mar 10, 2021 by Elizabeth · 26 Comments

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    Chicken and Mushrooms

    If you’re due for a wonderful home-cooked meal, this chicken and mushrooms dinner is it! In this recipe, chicken breasts are pounded thin, simply seasoned with a combination of spices and cooked until golden brown. Then the mushrooms are sautéed in butter with the delicious pan juices to make a flavorful sauce.

    Thin chicken breasts covered in brown mushroom gravy served on a bed of mashed potatoes on a gray plate.

    We serve the chicken and mushroom sauce over a bed of homemade mashed potatoes for a meal that is worthy of a special occasion.

    This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

    Chicken and mushrooms ingredients

    • 2 Large Chicken Breasts, boneless and skinless, pounded to ¼ inch thick (about 1½ pounds)
    • 1 teaspoon Salt
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Onion Powder
    • ½ teaspoon Paprika
    • ¼ teaspoon Fresh Ground Pepper
    • 2 tablespoons Olive Oil
    • 8 ounces Mushrooms, sliced (not too thin so they hold up in the sauce)
    • 2 tablespoons Butter
    • 2 tablespoons All Purpose Flour
    • 2 cups Chicken Broth

    Prep Work

    Add the salt, garlic powder, onion powder, paprika and black pepper to a small bowl and stir to combine.

    Clean the mushrooms and slice them. Don’t slice them too thin so they hold up in the sauce. Then, measure out the rest of the ingredients.

    Thin chicken breasts, sliced mushrooms, spices, butter, flour, chicken broth and olive oil measured out and displayed on a wood cutting board.

    Cut each chicken breast in half, lengthwise to make two thinner pieces. Pound each piece down to about ¼ inch thick using a meat mallet. Season the chicken on both sides with the prepared seasoning mix.

    Seasoned, thin chicken breasts on a metal baking sheet.

    Cook the chicken

    Heat the olive oil in a large, deep skillet  over medium heat. When the oil is hot, but not smoking,add the chicken. Arrange them so that they are not overlapping.

    Thin chicken breasts cooking in a large, metal skillet.

    Cook for 3-5 minutes on each side (depending on the thickness) until the chicken is golden brown and cooked through.

    Cooked thin chicken breasts in a large skillet.

    Make sure the internal temperature of the chicken is at least 165°F at the thickest part. Use an instant read thermometer to be sure.

    An instant read thermometer registering 165 degrees.

    Remove the skillet from the heat. Remove the chicken from the skillet and place it on a plate or pan.

    Cover the plate loosely with a piece of foil and/or place in the microwave or oven, the chicken will stay warm away from drafts.

    Make the mushroom sauce

    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 the mushrooms for 1-2 minutes, stirring frequently.

    Sliced mushrooms being cooked in a large skillet.

    Sprinkle the flour over the mushrooms and stir well to mix. Cook the mushrooms for 2 minutes to cook the flour a bit, stirring frequently.

    Sliced mushrooms and flour being cooked in a large skillet.

    Slowly add the chicken broth to the mushroom mixture, while stirring and gently scraping any bits off the bottom of the skillet. Use a wooden spoon or spatula and move in small circles around the pan.

    Chicken broth being added to sliced mushrooms in a large skillet.

    Bring the mushroom sauce to a simmer and cook for 5 minutes or until the sauce thickens, stirring occasionally.

    Sliced mushrooms simmering in chicken broth.

    The sauce will thicken as it simmers. If it is not thickening, continue to simmer it gently. Do not crank the heat. Also, keep in mind that as the sauce starts to cool, it will thicken further.

    A deep brown mushroom sauce in a skillet.

    Taste the mushroom sauce and add salt, if needed. As a reference, we did not need to add extra salt to our sauce.

    Add the chicken back to the skillet. Turn it to coat with the mushroom sauce. Then, lower the heat to medium-low, cover and cook about 5 minutes to warm through.

    Thin chicken breasts in a deep brown mushroom sauce.

    Serve the chicken and mushrooms over a bed of homemade mashed potatoes, if desired.

    Thin chicken breasts covered in brown mushroom gravy served on a bed of mashed potatoes on a gray plate.

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    Thin chicken breasts covered in brown mushroom gravy served on a bed of mashed potatoes on a gray plate.
    Print Recipe
    4.67 from 24 votes

    Chicken and Mushrooms

    If you’re due for a wonderful home-cooked meal, this chicken and mushrooms dinner is it!
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Keyword: chicken dinner
    Servings: 4
    Calories: 343kcal
    Author: Elizabeth

    Ingredients

    • 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
    • 8 ounces Mushrooms sliced (not too thin)
    • 2 tablespoons Butter
    • 2 tablespoons All Purpose Flour
    • 2 cups Chicken Broth

    Instructions

    • Add the salt, garlic powder, onion powder, paprika and black pepper to a small bowl and stir to combine.
    • Cut each chicken breast in half, lengthwise to make two thinner pieces. Pound each piece down to about ¼ inch thick using a meat mallet. Season the chicken on both sides with the prepared seasoning mix.
    • Clean the mushrooms and slice them. Don't slice them too thin so they hold up in the sauce.
    • Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the chicken.
    • Cook 3-5 minutes on each side (depending on the thickness) until the chicken is golden brown and cooked through.
    • Make sure the internal temperature of the chicken at its thickest part is at least 165°F
    • Remove the skillet from the heat. Remove the chicken from the skillet and place it on a plate or pan and 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 the mushrooms for 1-2 minutes, stirring frequently.
    • Sprinkle the flour over the mushrooms, stirring well to mix. Cook the mushrooms for 2 minutes, stirring frequently.
    • Slowly add the chicken broth to the mushroom mixture, while stirring and gently scraping any bits off the bottom of the skillet. Use a wooden spoon or spatula, moving in small circles around the pan.
    • Bring the mushroom sauce to a simmer and cook for approximately 5 minutes (or until it thickens), stirring occasionally. Taste the mushroom sauce and add salt and pepper, to taste, if needed.
    • Add the chicken back to the skillet. Turn it to coat with the mushroom sauce. Then, lower the heat to medium-low, cover and cook about 5 minutes to warm through.

    Video

    Nutrition

    Calories: 343kcal | Carbohydrates: 6g | Protein: 39g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 124mg | Sodium: 1263mg | Potassium: 913mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 11.5mg | Calcium: 16mg | Iron: 1.4mg
    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.

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    Reader Interactions

    Comments

    1. Diane B

      January 02, 2022 at 7:00 pm

      5 stars
      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.

      Reply
      • Elizabeth

        January 02, 2022 at 8:27 pm

        Thank you, so happy you all enjoyed it!

        Reply
    2. Sondra

      November 14, 2021 at 8:14 am

      5 stars
      Was very easy to make and very delicious! Will definitely be making a lot.

      Reply
    3. Joi

      August 05, 2021 at 7:16 pm

      5 stars
      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

      Reply
      • Elizabeth

        August 05, 2021 at 8:15 pm

        Thank you Joi, so happy you enjoyed it.

        Reply
    4. Laurie

      April 12, 2021 at 4:39 pm

      5 stars
      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!

      Reply
      • Elizabeth

        April 12, 2021 at 6:31 pm

        Thank you for your kind comment Laurie. I’m happy you enjoyed it!

        Reply
    5. Sherry Samson

      November 07, 2020 at 7:08 pm

      5 stars
      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

      Reply
      • Elizabeth

        November 07, 2020 at 8:54 pm

        Hi Sherry, really glad you enjoyed it. Thanks for sharing and for stopping by!

        Reply
    6. Larry

      November 02, 2020 at 9:16 pm

      2 stars
      This looks and sounds better than it is. It’s bland.
      Disappointing. Sorry

      Reply
      • Elizabeth

        November 03, 2020 at 10:33 am

        Really sorry you didn’t like it Larry.

        Reply
    7. Debbie

      September 11, 2020 at 5:47 pm

      Recipe very good, as well as directions. I added 2 tablespoons of capers (drained).

      Reply
      • Elizabeth

        September 12, 2020 at 1:17 am

        Hi Debbie,
        I’m really glad you enjoyed the recipe. Thanks for stopping by!

        Reply
    8. Kimberly Jones

      August 19, 2020 at 3:30 pm

      5 stars
      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.

      Reply
      • Elizabeth

        August 20, 2020 at 12:33 am

        Hi Kimberly,
        I’m really glad you both enjoyed it! Thanks for stopping by.

        Reply
    9. Marie

      June 02, 2020 at 6:58 pm

      5 stars
      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.

      Reply
      • Elizabeth

        June 03, 2020 at 11:50 am

        Hi Marie,
        Thank you, I’m really glad you enjoyed it!

        Reply
    10. Gail Dailey

      March 21, 2020 at 7:29 pm

      5 stars
      This was very good. The whole family like it, including the picky kid.

      Reply
      • Elizabeth

        March 21, 2020 at 11:32 pm

        Hi Gail, So glad you enjoy it!

        Reply
    11. J Wilkinson

      February 04, 2020 at 7:23 pm

      5 stars
      Excellent,,,,,A Keeper

      Reply
      • Elizabeth

        February 04, 2020 at 10:25 pm

        Thank you. Really glad you enjoyed it!

        Reply
    12. Zena

      November 23, 2019 at 7:02 pm

      5 stars
      Sooo good! I used fresh garlic and added parsley and thyme. Will definitely make this again but double the sauce and cremini mushrooms.

      Reply
      • Elizabeth

        November 24, 2019 at 12:27 pm

        Hi Zena,
        I’m really glad you enjoyed it. Thank you for stopping by!

        Reply
      • Nikki Krakauer “JustTabandMe”

        March 21, 2020 at 1:59 pm

        4 stars
        Very good, but the 2nd time I made it, I added thyme and white wine. WOW! The wine took it over the top!!

        Reply
    13. Lynne Adams

      May 07, 2019 at 7:44 am

      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!

      Reply
      • Elizabeth

        May 07, 2019 at 3:07 pm

        Hi Lynne. That sounds fantastic! I’m really glad you enjoyed it!

        Reply

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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