20-Minute Skillet Mushroom Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
5 people (up to)
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Calories
2536 kcal
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Course
Main Course
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Cuisine
Italian
20-Minute Skillet Mushroom Chicken
Description
This recipe begins by slicing chicken breasts horizontally to create thin cutlets, which are seasoned with kosher salt, black pepper, oregano, paprika, and coriander. The chicken cooks in olive oil for about six to seven minutes total until just done, then is held warm in the oven.
The skillet sauce is made by melting ghee and sautéing fresh, sliced mushrooms until tender, then adding chicken broth, minced garlic, and chopped green onions. The mixture is brought to a boil, concentrating the flavors and creating a light, broth-based mushroom sauce. The chicken returns to the skillet to warm through, absorbing some sauce.
This dish provides tender, seasoned chicken with a savory mushroom topping that is rich without being heavy. It pairs well with side dishes like rice or salad and can be complemented by bread to enjoy the sauce. The absence of cream keeps the sauce lighter and more broth-forward.
Notes suggest incorporating cream if desired by reducing broth before adding cream over low heat. Prepared ingredients can be made ahead to speed cooking. Leftovers store well refrigerated and freeze well without cream. Reheating is best done gently in a skillet with additional broth to maintain moisture.
Ingredients
For chicken
- 1 1/2 lb chicken breast boneless skinless
- kosher salt
- black pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon Coriander
- 2 tablespoons extra virgin olive oil
For Mushroom Sauce
- 1 tablespoon ghee or unsalted butter
- 12 ounce mushroom sliced, fresh, large
- 1/2 cup chicken broth
- 3 green onion chopped
- 2 garlic minced, cloves
- kosher salt
- black pepper
- parsley for garnish
Instructions
- Heat oven to 200 degrees F. You will use it to keep the chicken warm.
- Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
- In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
- In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
- Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.
Notes
- Adding a small amount of heavy cream to the mushroom sauce creates a richer texture; reduce broth first and add cream over low heat.
- Advance prep by slicing vegetables or cooking chicken a day ahead can streamline cooking on the day.
- Chicken leftovers keep refrigerated up to 3 days, and freeze well if cream is omitted.
- Reheat gently in a skillet with added broth to keep chicken moist and avoid drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people (up to)
Amount Per Serving
Calories 2536 kcal
% Daily Value*
| Calories | 253.6kcal | 13% |
| Carbohydrates | 4.5g | 2% |
| Protein | 31.1g | 62% |
| Fat | 12.3g | 19% |
| Saturated Fat | 3.4g | 17% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95.2mg | 32% |
| Sodium | 483.6mg | 20% |
| Potassium | 852.4mg | 18% |
| Fiber | 0.9g | 4% |
| Sugar | 1.5g | 3% |
| Vitamin A | 318.2IU | 6% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 35.1mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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