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 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
Heat oven to 200 degrees F. You will use it to keep the chicken warm.
- 2
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.
- 3
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.
- 4
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.
- 5
Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.