Chicken And Mushroom Skillet Recipes

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20-MINUTE SKILLET MUSHROOM CHICKEN



20-Minute Skillet Mushroom Chicken image

Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-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.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, UnsaturatedFat 7.3 g, ServingSize 1 serving

SKILLET CHICKEN WITH MUSHROOM SAUCE



Skillet Chicken with Mushroom Sauce image

"This is a fast but special treatment for chicken," shares Patsy Jenkins of Tallahassee, Florida. Chicken breasts are browned to juicy perfection, then topped with a buttery sauce of fresh mushrooms and green onions.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

8 bone-in chicken breast halves (8 ounces each)
2 tablespoons olive oil
2 cups sliced fresh mushrooms
2 green onions, chopped
1 cup white wine or chicken broth
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • In a large skillet, brown chicken over medium heat in oil. Cover and cook for about 20 minutes or until a thermometer reads 170°. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in the wine, butter, salt and pepper., In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.

Nutrition Facts : Calories 272 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 272mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

CHICKEN, ASPARAGUS, AND MUSHROOM SKILLET



Chicken, Asparagus, and Mushroom Skillet image

Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!

Provided by Paula Stotts

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 2

Number Of Ingredients 12

3 tablespoons butter
2 tablespoons olive oil
½ teaspoon dried parsley
½ teaspoon dried basil
⅛ teaspoon dried oregano
1 ½ cloves garlic, minced
¼ teaspoon salt
1 ½ teaspoons lemon juice
1 ½ teaspoons white cooking wine
2 skinless, boneless chicken breast halves, sliced
½ pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms

Steps:

  • Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
  • Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 7.3 g, Cholesterol 106.6 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.9 g, SaturatedFat 13.5 g, Sodium 491 mg, Sugar 2.8 g

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

CHICKEN AND MUSHROOM RECIPE



Chicken and Mushroom Recipe image

Tender and Juicy Chicken breast cooked with mushrooms, onions, broth, and seasonings. Topped with cheese finished in the oven.

Provided by Rena

Categories     Main Course

Time 35m

Number Of Ingredients 11

1 lb Chicken breasts (cut lengthways for an even thickness)
Kosher salt and fresh ground pepper (to taste)
11/2 tsp garlic powder (divided)
1/2 tsp smoked paprika
2 tbsp olive oil (divided)
8 oz mushrooms (thickly sliced)
1 large yellow onion (sliced)
1 tsp Italian seasoning
1 cup low sodium chicken broth
2 tbsp chopped fresh tarragon or 1 tsp dried tarragon
1/2 cup shredded Monterey jack cheese or Mexican blend

Steps:

  • Preheat the oven to 375 F.
  • Rub the chicken with salt, pepper, half of the garlic powder, and paprika on all sides.
  • Preheat a large oven-proof skillet over medium-high heat. Drizzle with 1 tablespoon of oil and sear the chicken until golden on both sides, for around 5 -6 minutes in total. Set aside.
  • To the same skillet add the remaining oil. Sauté the mushrooms and onion, stirring frequently, for no more than 3-4 minutes.
  • Add in the Italian seasoning, chicken broth, remaining garlic powder, and tarragon, then return the chicken into the sauce.
  • Sprinkle with the mozzarella cheese and bake in the preheated oven until chicken is cooked through for 8-10 minutes or until an internal temp reads 165F, and cheese is melted.

Nutrition Facts : Calories 307 kcal, Carbohydrate 11 g, Protein 32 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 85 mg, Sodium 243 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving

ITALIAN CHICKEN AND MUSHROOM SKILLET



Italian Chicken and Mushroom Skillet image

Very tasty chicken dish, one that I have made many times... this can be made with skin and bone-on chicken also. Add in some crushed hot pepper flakes if desired to turn up the heat! Remember, if you are using skin and bone-on chicken pieces to cook for a longer time. This complete recipe is made in one large skillet, or Dutch oven.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h35m

Yield 7-8 serving(s)

Number Of Ingredients 14

6 -8 boneless chicken breasts
seasoning salt
pepper
garlic powder
3 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 tablespoon minced fresh garlic (or to taste)
1 tablespoon tomato paste
1/4 cup dry red wine (optional)
3 -4 cups fresh sliced mushrooms (can use 2 4-ounce cans mushrooms, sliced also)
3 (14 ounce) cans stewed tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano

Steps:

  • In a large skillet or Dutch oven, season chicken with seasoning salt pepper and garlic powder (can use regular salt).
  • Brown the chicken in oil on medium heat (about 3 minutes on both sides) remove to a plate and set aside.
  • In the same skillet, saute onion, bell pepper, celery, fresh garlic, dried basil, dried oregano and mushrooms until soft, about 5 minutes (add in crushed hot pepper flakes, if using).
  • Add in the tomato paste and stir for about 1 minute.
  • Add in the stewed tomatoes and wine (if using) stir until combined.
  • Season with more salt and pepper if desired; cover and simmer tomato mixture for for about 20-25 minutes.
  • Add in the browned chicken back to the skillet, cover and simmer for another 40-45 minutes, or until the chicken is cooked and juices run clear.
  • *NOTE* You might want to add in a couple of teaspoons of sugar if you think that the tomato sauce is too "acidy".

Nutrition Facts : Calories 285, Fat 12.1, SaturatedFat 3.4, Cholesterol 79.5, Sodium 518.6, Carbohydrate 16.2, Fiber 3.1, Sugar 10.3, Protein 29.1

CREAMY CHICKEN AND MUSHROOM SKILLET



Creamy Chicken and Mushroom Skillet image

Warm up on a chilly evening with this Creamy Chicken and Mushroom Skillet. Fresh mushrooms and chicken thighs get seasoned with Dijon mustard, leeks, thyme and more in this Creamy Chicken and Mushroom Skillet recipe.

Provided by My Food and Family

Categories     Skillets

Time 50m

Yield 6 servings

Number Of Ingredients 10

2 Tbsp. GREY POUPON Dijon Mustard, divided
1 tsp. cracked black pepper, divided
1 tsp. garlic powder, divided
6 boneless skinless chicken thighs (1-1/2 lb.)
1 Tbsp. oil
1 lb. fresh mushrooms, sliced
1 large leek, light green and white parts only, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 tsp. dried thyme leaves
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed

Steps:

  • Heat oven to 350°F.
  • Mix 2 tsp. mustard and 1/2 tsp. each pepper and garlic powder; spread onto chicken.
  • Heat oil in large ovenproof skillet over medium heat. Add chicken; cook 1 min. on each side. Transfer chicken to plate, reserving drippings in skillet.
  • Add mushrooms to reserved drippings; cook, stirring frequently to loosen browned bits from bottom of skillet, 6 min. Add leeks; cook, stirring frequently, 6 min. or until tender. Add cream cheese; cook, stirring, 2 min. or until melted. Add thyme, and remaining mustard, pepper and garlic powder; stir until blended. Remove from heat. Return chicken to skillet; cover with foil.
  • Unfold puff pastry sheet on cutting board; cut 3 strips along fold lines, then cut each strip crosswise in half to make 6 small rectangles. Cut each rectangle diagonally in half; place in single layer on baking sheet sprayed with cooking spray.
  • Bake chicken and pastry triangles 20 min. or until chicken is done (165°F) and pastries are golden brown.
  • Top chicken with pastries before serving.

Nutrition Facts : Calories 350, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

CHICKEN AND MUSHROOM SKILLET



Chicken and Mushroom Skillet image

Make and share this Chicken and Mushroom Skillet recipe from Food.com.

Provided by Mayniac May Family

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

2 chicken breasts, cubed
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can mushrooms
1 (12 ounce) bag broccoli florets, cooked
1 cup Minute Rice

Steps:

  • cook chicken with cooking spray in skillet.
  • when done, add cream of mushroom, mushrooms, and cooked broccoli
  • warm.
  • seperately cook rice.
  • put chicken on top of rice when serving.

Nutrition Facts : Calories 634, Fat 23.4, SaturatedFat 6.1, Cholesterol 92.8, Sodium 1148.9, Carbohydrate 63.1, Fiber 2.3, Sugar 4.9, Protein 46.2

CHICKEN AND MUSHROOMS SKILLET



Chicken and Mushrooms Skillet image

Develop layers of flavor, all in one pan, with this Chicken and Mushrooms Skillet recipe. This chicken-and-mushrooms dish is as elegant as it is easy.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 lb. mixed fresh mushrooms (white button, shiitake, cremini), coarsely chopped
1 onion, finely chopped
1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 clove garlic, minced
1 tsp. chopped fresh thyme
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
1 Tbsp. coarsely chopped fresh chives

Steps:

  • Cook mushrooms and onions in large nonstick skillet on medium-high heat 10 min., stirring occasionally.
  • Add dressing, garlic and thyme; cook 5 to 7 min. or until mushrooms are tender, stirring frequently. Transfer to bowl; cover to keep warm. Add chicken to skillet; cook 5 min. on each side or until done (165ºF).
  • Top chicken with mushrooms and cheese; cover. Cook 2 to 4 min. or until cheese is melted; sprinkle with chives.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

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From shop.momofuku.com


22 HEALTHY CHICKEN AND MUSHROOM RECIPES
2022-02-25 This recipe’s trick for tenderizing the chicken is baking soda. To get the perfect restaurant-style chicken, coat the meat in a little baking soda and let it sit for 15 minutes. The fibers of the chicken will break down, leaving the meat tender and juicy. 9. Chicken and Rice Casserole with Cream of Mushroom Soup.
From healthygreenkitchen.com


CREAMY CHICKEN AND MUSHROOM SKILLET – THE COMFORT OF COOKING
2022-02-14 Instructions. Halve chicken breasts and pound into 1/4-inch thick cutlets. Add flour to a large shallow dish. Dredge chicken cutlets in flour, shaking off excess. In a large skillet set to medium-high heat, melt butter and olive oil. Once hot, add chicken cutlets and cook until golden brown, about 5 minutes per side.
From thecomfortofcooking.com


GARLIC AND MUSHROOM SKILLET CHICKEN - WHISPER OF YUM
2021-03-15 Cook garlic for 1-2 mins stirring often until fragrant. Add mushrooms and cook for 2-3 mins. Add chicken broth, thyme, and garlic powder to the pan. Bring to a simmer and cook for 3 mins or until the liquid has reduced. Stir in cream and add adjust seasoning with kosher salt if necessary. Cook for 1-2 minutes or until sauce slightly reduces.
From whisperofyum.com


CHICKEN AND MUSHROOM RECIPE - PRIMAVERA KITCHEN
2022-05-30 Instructions. Pat chicken breasts dry with paper towel. In a bowl, add chicken breast, the onion powder, oregano, paprika, salt and pepper. Mix well to season the chicken breasts evenly. In a medium skillet, heat 1 tbsp of olive oil over medium-high heat. Place chicken breasts and sear until browned on each side.
From primaverakitchen.com


HOW TO COOK CHICKEN WITH MUSHROOMS - THESUPERHEALTHYFOOD
2022-06-26 How To Make This Chicken And Mushroom Recipe. Just brown the chicken in a skillet, saute the mushrooms in garlic butter, and serve with some garnish. It’s that simple! INGREDIENTS. Boneless, skinless chicken breasts – You can also use chicken thighs, but you’ll need to increase the cook time. It should take 15-20 minutes for boneless and ...
From thesuperhealthyfood.com


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