I’m always on the lookout for delicious and easy chicken dishes, and I really don’t enjoy clean-up, either. Our Skillet Chicken and Mushroom dish is both luscious, and cooks on the stovetop using only one pan. Covered both bases! Don’t let the ingredient list scare you off. Other than chicken breasts (and you can always switch out breasts for boneless, skinless thighs), you’ll need olive oil, butter, shallots, garlic, mushrooms, a little white wine or chicken stock, some heavy cream (I’m always stocked up on this) and a few spices you likely have in your pantry.
Skinless, boneless chicken breasts are so easy to buy prepackaged! We love Perdue Perfect Portions because they’re individually wrapped pouches. They come fresh, but when I need to freeze, they thaw in a bowl of cold water in no time, and I can pull out only the amount I need to use. I remember the days when we bought whole chickens (yes, whole chickens) and cut them into pieces. Thank you, modern processing!
Start with 4 boneless, skinless chicken breasts. Rub in a little salt and pepper on each side, and place the chicken in a large skillet over medium-high heat that’s been prepped with a couple tablespoons of olive oil. Cook for 4 minutes each side, without moving the breasts around in the pan. I know, it’s tempting, but don’t give in. Transfer to a plate and cover to keep in the heat.
In the same skillet, you’ll sauté shallots, garlic, and then mushrooms, waiting 5 minutes until the mushrooms are beautifully glazed. The aroma from this combination will have you taking in deep breaths as they cook to perfection.
Now stir in 1/2 cup of white wine and 1/2 cup of chicken stock, or a combination of both. Your choice. Add red pepper flakes (adds a little kick to the sauce) and simmer 5 minutes.
If you like the sauce a little thicker like we do, whisk the almond flour into the heavy cream before adding back to the skillet. Otherwise, you can skip the almond flour. Return the chicken back to the skillet and sprinkle with dried or fresh thyme. 1/2 teaspoon dried is equivalent to 1/2 tablespoon of fresh. Simmer, undisturbed until a thermometer inserted into the thickest part reaches 165 degrees F. This shouldn’t take more than a few minutes. Plate the chicken, and spoon over the sauce. Sprinkle with your favorite chopped herb and serve!
Skillet Chicken and Mushrooms
Juicy, pan-seared chicken breasts, surrounded by a creamy sauce of sautéed shallots, garlic, and glazed mushrooms, simmered in white wine, heavy cream, and spices. A one-skillet, low carb, savory main dish.
- 4 boneless skinless chicken breasts (about 5-6 ounces each)
- 1 tsp Kosher salt
- ½ tsp pepper (freshly ground)
- 2 tbsp olive oil
- 3 tbsp butter (unsalted)
- ½ cup shallots (finely diced)
- 1 tbsp chopped garlic
- 8 ounces sliced mushrooms (cremini, shiitake, or your choice)
- ½ cup chicken stock
- ½ cup dry white wine
- ½ tsp red pepper flakes (optional)
- ½ tsp dried thyme
- ½ cup heavy cream
- 2 tsp almond flour (optional)
- 1 tsp chopped chives (parsley, or basil)
In a large skillet, heat olive oil over medium-high heat.
Using a mallet, pound the chicken breasts until approximately 1/2 inch thick. Sprinkle both sides of chicken breasts with salt and pepper. Add to heated olive oil and cook 4 minutes, without moving the breasts in pan.
Flip the chicken breasts over, add 1 tbsp butter and continue cooking 4 minutes. Remove cooked chicken breasts from skillet. Transfer to a plate and cover.
In same skillet, over medium-high heat, stir in 2 tbsp unsalted butter. Add ½ cup shallots and sauté for 2 minutes. Add garlic and sauté for 1 minute. Add sliced mushrooms. Cook, stirring occasionally, until mushrooms are browned and glazed, about 5 minutes.
Stir in chicken stock, white wine, and red pepper flakes. Simmer 5 minutes.
Whisk 2 tsp almond flour into the heavy cream, and add to skillet. (If you prefer a thinner sauce, skip the almond flour). Return chicken breasts to skillet; sprinkle dried thyme over chicken. Allow to simmer, undisturbed, until a meat thermometer inserted into thickest part reaches 165 degrees F. This should only take a minute or two.
Top with chopped chives, parsley, or basil.
Refrigerate leftovers in an airtight container for up to 4 days. To freeze: Place chicken in freezer bags, or plastic wrap that has been tightly sealed with aluminum foil for up to 3 months.
Valuable information. Lucky me I found your website by accident, and I’m shocked why this accident did not happened earlier! I bookmarked it.
Thank you so much! Lucky me that you found us!
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Just made this recipe and it was a HIT! So flavorful and delicious, and easy to make! This will definitely be made again! Thank you!
Hi, Ashley! I’m so happy the skillet chicken and mushrooms were a hit, and thank you for your kind comments!
Super tasty! I would do simmer cream longer to thicken – I did not add flour – will make again
Hi, Nancy, and I’m so happy to hear you enjoyed the skillet chicken and mushrooms! Yes, either way will thicken up the cream sauce. Thank you for visiting us!
Looks delicious! Any alternatives to cream for those of us who can’t have dairy?
Hi, Pauline. Try using coconut cream as a replacement for the heavy whipping cream. I haven’t tried yet, so let me know how it works out for you, and thank you for visiting us!
Can’t wait to be included!!
Hi, Donna, and welcome! Hope you subscribed on our email list. Thanks much for visiting us!
Another good recipe! Will make again for sure! I added the cream & flour for a thicker sauce. Yum!
Ms Robach, I made your skillet chicken and mushrooms. It was so delicious and easy to make. Thank you. I have book mark your website on my iPad..
Hi, Alicia! I’m so happy you loved the skillet chicken and mushrooms! Thank you for your kind comments and hope you find more recipes you enjoy.
Cant wait to try this recipe!!!
Love all your recipes❤️
Can I ask what kind of pan you are cooking with? Love the red color too.
Is it on amazon?? Do you recommend a non stick pan??
Lmk!!
Thanks,
Anne
Hi, Anne! I use a red Le Creuset skillet, which is enamel-coated cast iron. It’s an expensive brand, but lasts a lifetime. I found on sale online, and asking for another size for Christmas. I also use J.K. Henckels International granitium aluminum pans that I bought at Costco. Great price, non-stick! Thanks for visiting us and I’m hoping you find recipes you’ll love. : )
Made this tonight and it was so flavorful! The whole family LOVED it! Thank you for sharing your recipes, Joanie!
Thank you so much, Wendy! Very happy to hear it was a hit with the family!
Made it with coconut cream and it was so delicious, I made it twice in a week! (Plus I had to finish my can of coconut cream 🙂 )Looking forward to trying some more recipes from your site.
Hi, Pauline! What a fabulous idea to use coconut cream, and it’s so great to hear you enjoyed this recipe! I’m hoping you find more recipes you find delicious, and thank you so much for visiting our site! Stay well.
I made this for dinner tonight and WOW!! It was delicious!! Thank you for a great recipe.
Hi, Susan! Glad to hear from you, and happy you found the skillet chicken and mushrooms delicious! Thanks for leaving such a kind comment.