20-Minute Skillet Mushroom Chicken

This 20-minute skillet mushroom chicken recipe features tender chicken cutlets cooked in a savory mushroom sauce with garlic, green onions, and chicken broth. Quick and easy, it’s perfect for weeknight dinners and pairs well with rice, pasta, or roasted vegetables for a complete meal.

Ingredients

For the Chicken:

• 1 ½ lb (700 g) boneless, skinless chicken breasts
• Kosher salt and black pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 2 tablespoons extra virgin olive oil

For the Mushroom Sauce:

• 1 tablespoon ghee or unsalted butter
• 12 oz fresh large mushrooms, sliced
• ½ cup chicken broth
• 3 green onions, chopped
• 2 garlic cloves, minced
• Kosher salt and black pepper, to taste
• Fresh parsley, for garnish

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Instructions

1. Preheat Oven – Heat oven to 200°F (95°C) to keep the cooked chicken warm.
2. Prepare the Chicken – Slice chicken breasts horizontally to create thinner cutlets. Pat dry and season with salt and pepper. In a small bowl, combine oregano, paprika, and coriander, and season the chicken on both sides.
3. Cook the Chicken – In a large skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add chicken cutlets and cook 3–4 minutes per side until lightly golden. Check for doneness by slicing into the thickest part. Transfer chicken to an ovenproof dish and keep warm in the oven.
4. Make the Mushroom Sauce – In the same skillet, add a small drizzle of olive oil and melt the ghee or butter. Sauté mushrooms for 5 minutes until lightly browned. Add chicken broth, green onions, garlic, salt, and pepper. Bring to a boil and simmer briefly.
5. Combine and Serve – Return the chicken to the skillet, spooning sauce over the top. Garnish with fresh parsley and serve immediately.

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Why You’ll Love This Recipe

• Quick, flavorful chicken ready in just 20 minutes.
• Tender chicken cutlets paired with a savory mushroom sauce.
• Minimal ingredients for a simple yet impressive meal.
• Perfect for weeknight dinners or last-minute guests.

Tips

• Slice chicken evenly for consistent cooking.
• Don’t overcrowd the skillet—cook in batches if needed.
• Use a thin-bladed knife to check doneness without cutting all the juices out.
• Keep chicken warm in a low oven while preparing the sauce.

Variations and Substitutions

• Protein Swap: Use turkey cutlets or pork chops instead of chicken.
• Sauce Variation: Add a splash of white wine or cream for a richer sauce.
• Herb Options: Substitute thyme or rosemary for oregano.
• Mushroom Options: Use cremini, shiitake, or a mix for extra depth of flavor.

FAQs

Q: Can I make this ahead of time?
A: You can prepare the mushroom sauce in advance, then quickly cook the chicken and combine before serving.

Q: Can I use frozen chicken?
A: Thaw completely and pat dry before slicing and cooking for best results.

Q: How do I make the chicken extra tender?
A: Pound the chicken to an even thickness before cooking and avoid overcooking.

Serving Suggestions

• Serve over mashed potatoes, rice, or quinoa.
• Pair with roasted vegetables or a simple side salad.
• Spoon extra mushroom sauce over pasta for a hearty variation.
• Garnish with additional herbs like chives or tarragon for freshness.