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.
Here we serve the chicken and mushrooms over a bed of homemade mashed potatoes for a meal that is worthy of a special occasion.
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To make this chicken and mushrooms dinner you will need
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.
If you’re looking for more delicious chicken recipes, give one of these a try!
Linguine with Chicken and Tomatoes
Creamy Chicken and Rice Casserole
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.
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Sooo good! I used fresh garlic and added parsley and thyme. Will definitely make this again but double the sauce and cremini mushrooms.
Hi Zena,
I’m really glad you enjoyed it. Thank you for stopping by!
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!
Hi Lynne. That sounds fantastic! I’m really glad you enjoyed it!