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.
We serve the chicken and mushroom sauce over a bed of homemade mashed potatoes for a meal that is worthy of a special occasion.
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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.
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.
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.
Cook for 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 is at least 165°F at the thickest part. Use an instant read thermometer to be sure.
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.
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.
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.
Bring the mushroom sauce to a simmer and cook for 5 minutes or until the sauce thickens, stirring occasionally.
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.
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.
Serve the chicken and mushrooms over a bed of homemade mashed potatoes, if desired.
You may also like:
- Linguine with Chicken and Tomatoes
- Chicken Foil Packs
- Chicken Katsu
- Creamy Chicken and Rice Casserole
- Spicy Baked Chicken
- Chicken Steak
- Breaded Chicken Steak
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Chicken and Mushrooms
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.
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!
Larry
This looks and sounds better than it is. It’s bland.
Disappointing. Sorry
Elizabeth
Really sorry you didn’t like it Larry.
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!