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20-Minute Skillet Mushroom Chicken
Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky cream-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.
Prep Time
10 mins
Cook Time
10 mins
Servings: 5 people (up to)
Calories: 2536 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For chicken
- 1 1/2 lb (700g) boneless skinless chicken breasts
- kosher salt and 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 fresh large mushrooms, sliced
- 1/2 cup chicken broth
- 3 green onions, chopped
- 2 garlic cloves, minced
- kosher salt and 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.
Cup of Yum
Notes
- Mushroom sauce with cream: If you really want to add heavy cream to the mushroom sauce, you can reduce the broth amount and simply stir in about ¼ to 1/3 cup of heavy cream to the mushrooms just before adding the chicken to the skillet (keep the heat low when adding heavy cream).
- Make ahead tips: Slice and chop the vegetables a night ahead and store them in separate containers in the fridge. You can also cook the chicken cutlets completely a night ahead and refrigerate. When you're ready to complete the recipe, just place the breasts in the 200 degrees F heated oven to warm up.
- Serve mushroom chicken with: Greek Lemon Rice or Lebanese Rice with Vermicelli would be a tasty pairing! I also love adding some homemade garlic bread to sop up the rich mushroom sauce. To keep this skillet chicken dish low-carb, serve it with a salad like a chickpea salad, Mediterranean Avocado Salad, or a Traditional Greek Salad.
- Leftovers storage tips: Refrigerate in an airtight container for up to 3 days. And because there is no cream involved, you can also freeze leftovers for use at a later time. Thaw in the fridge overnight before reheating.
- Reheating tips: Reheat in a skillet over medium heat until warmed through; add a little more chicken broth (and you may cover slightly.) Do not heat for too long or chicken may toughen and dry out.
- Visit our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.
Nutrition Information
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
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
95.2mg
(32%)
Sodium
483.6mg
(20%)
Potassium
852.4mg
(24%)
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%)
Nutrition Facts
Serving: 5people (up to)
Amount Per Serving
Calories 2536
% 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.