Chicken with Mushrooms (One-Pan, Saucy, and Weeknight-Easy)
There are a few dinners I come back to when I want something that feels a little “restaurant” without turning my kitchen into a disaster zone. Chicken with mushrooms is one of those forever classics—simple ingredients, big flavor, and that glossy pan sauce that begs for something to mop it up (bread, mashed potatoes, noodles… yes to all).
This version leans into a golden sear on the chicken and a quick mushroom sauté, then finishes with a savory pan sauce that tastes like you worked harder than you did. It’s cozy, elegant, and totally doable on a busy night.
Why I Love This Recipe
- One pan, minimal mess: Everything builds in layers in the same skillet.
- Fast but fancy: The sauce tastes “special occasion,” but it’s weeknight-friendly.
- Mushrooms do the heavy lifting: They bring that deep, savory flavor without extra fuss.
- Endlessly adaptable: Creamy, herby, wine-based, or broth-based—you can tweak it easily.
Ingredients
(Serves 4)
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper
- 2–3 tablespoons all-purpose flour (for light dredging, optional but recommended)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12–16 oz mushrooms, sliced (cremini or button work great)
- 1 small shallot or ½ onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (or extra broth)
- ¾ cup chicken broth
- 1–2 teaspoons fresh thyme (or ½ teaspoon dried)
- 2 tablespoons chopped parsley (for finishing)
- Optional: ¼ cup heavy cream (for a creamier finish)
- Optional: squeeze of lemon (brightens everything)
Swaps and Notes
- Chicken thighs: Extra juicy and forgiving—perfect if you tend to overcook breasts.
- No wine? Use more broth + a teaspoon of Dijon or a tiny splash of vinegar for brightness.
- Gluten-free: Skip the flour dredge (or use GF flour). The sauce will still reduce nicely.
- Creamy version: Stir in a splash of cream at the end for a richer sauce.
- Herbs: Thyme is the classic pairing, but rosemary (use lightly) or tarragon is also great.
Step-by-Step Instructions
- Prep the chicken
Pat chicken dry. Season well with salt and pepper. If using flour, lightly dredge each piece and shake off excess. - Sear until golden
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–6 minutes per side until golden and nearly cooked through. Transfer to a plate. - Sauté mushrooms
Reduce heat to medium. Add butter, then mushrooms. Cook 6–8 minutes, stirring occasionally, until browned and their liquid evaporates. - Add aromatics
Stir in shallot/onion and cook 2 minutes. Add garlic and cook 30 seconds until fragrant. - Deglaze the pan
Pour in white wine and scrape up all the browned bits. Let simmer 1–2 minutes to reduce slightly. - Build the sauce
Add chicken broth and thyme. Simmer 3–5 minutes to reduce. - Finish cooking the chicken
Return chicken and any juices to the skillet. Simmer 3–6 minutes until chicken reaches 165°F. - Final touches
Optional: stir in cream for a silky sauce. Sprinkle parsley and add a squeeze of lemon if you like. Taste and adjust seasoning.
Tips for Success
- Dry chicken sears better: Moisture is the enemy of browning.
- Don’t crowd the mushrooms: Give them space to brown instead of steam.
- Scrape the pan: Those browned bits are basically free flavor.
- Reduce sauce to your liking: Want it thicker? Simmer longer. Too thick? Splash in broth.
Serving Suggestions and Pairings
This dish shines with something that can soak up the sauce:
- Creamy mashed potatoes or buttery egg noodles
- Rice or polenta for an extra cozy vibe
- Crusty bread for maximum sauce-mopping
For a fun menu moment, pair it with a hearty side dish spread and start with something party-friendly like This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes (because no one has ever regretted a warm dip situation).
If you want a bold, comforting main for another night, keep This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort bookmarked.
Nutrition (Per Serving — estimate)
Will vary by portion size and whether you add cream.
- Calories: ~380
- Protein: ~38g
- Carbs: ~10g
- Fat: ~18g
- Fiber: ~2g
- Sodium: depends on broth and seasoning
Storage and Leftovers
- Refrigerate: Store in an airtight container up to 3–4 days.
- Reheat: Warm gently in a skillet over medium-low with a splash of broth to loosen the sauce.
- Freeze: You can freeze it, but creamy sauces can separate—freeze the non-creamy version for best texture.
More Recipes You Will Love
If you’re in a “cozy but easy” groove, here are a few more favorites:
- A Light Tangy Chicken Salad I Actually Crave (And There’s No Mayo in Sight)
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast
- And for baking therapy afterward: This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
Final Thoughts
Chicken and mushrooms is one of those timeless combinations that always delivers—savory, satisfying, and way more impressive than the effort required. If you try it, tell me how you served yours (team noodles? team mashed potatoes? team bread basket?), and whether you went classic or creamy. And if you’re cooking along regularly, follow along for more one-pan dinners, comfort-food wins, and low-effort recipes with high payoff.
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