SKILLET CHICKEN BREASTS IN MUSHROOM SAUCE
Prepare this Skillet Chicken Breasts in Mushroom Sauce recipe in 30 minutes. Our Skillet Chicken Breasts in Mushroom Sauce is a perfect quick-fix dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 Tbsp. oil in skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Transfer to platter; cover to keep warm.
- Add remaining oil and onions to skillet; cook and stir 3 to 5 min. or until onions are crisp-tender. Add mushrooms; cook and stir 2 min.
- Mix remaining ingredients until blended. Add to skillet; cook on low heat 3 to 5 min. or until heated through, stirring frequently. Pour over chicken.
Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 380 mg, Carbohydrate 7 g, Fiber 0.5542 g, Sugar 5 g, Protein 29 g
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 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
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 RECIPE
This rich chicken in white sauce recipe is wonderfully creamy, tasty and elegant, making it a great dish for family dinners as well as special events!
Provided by Petro
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Season chicken with 1 tsp thyme, oregano, salt and pepper and mix to coat evenly.
- In a skillet, heat oil and cook chicken until golden, on both sides. Remove chicken into a bowl and keep aside.
- Saute garlic for 1 minute or until fragrant then add mushrooms. Fry until they're soft.
- Meanwhile mix 1 tbsp flour with 2 tbsp milk and mix well.
- Add half the parsley, all milk and sour cream to the skillet, mix then add the flour mixture and mix well until the sauce thickens.
- Return chicken to skillet, add salt, pepper and water and simmer for 20 minutes or until the sauce reduces about half.
- Add half the cheese and mix.
- Turn the heat off, add the rest of the parsley and cheese and serve.
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE
This one skillet Chicken Breasts with Mushroom Cream Sauce Recipe with chicken and mushrooms in a savory cognac cream sauce is a delicious way to turn plain chicken breasts into something special in about 30 minutes.
Provided by Amy Johnson
Categories Main Dishes
Time 30m
Number Of Ingredients 10
Steps:
- Pound chicken breasts lightly to about 1/2-inch thickness.
- Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.
- Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
- Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
- Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
- Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
- Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
- Serve warm garnished with fresh parsley.
MUSHROOM SOUP SMOTHERED CHICKEN BREASTS
Yummy, moist chicken breasts covered with a mushroom soup sauce. Really easy to make on a busy weeknight. Add your favorite veggies.
Provided by jusme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. Remove when done.
- In same skillet, cook garlic, mushrooms and red onion in olive oil till tender.
- Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed.
- Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer.
- Cook until chicken is done--time will vary depending on size of chicken breasts.
- Serve chicken with sauce.
- ***Sauce is good on stuffing and mashed potatoes.
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
SKILLET CHICKEN WITH MUSHROOM SAUCE
"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
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 WITH CREAMY MUSHROOM SAUCE
Recipe video above. The creamy mushroom sauce here is a cut above the usual basic recipes, thanks to the additions of wine, parmesan and chicken stock. It turns this quick chicken dinner into a meal that's both worthy and elegant enough to serve to company!It's an excellent sauce to serve with chicken breast, which is very lean and doesn't actually have very much flavour. Also, the lightly-floured crust on the chicken makes it nice and crispy, giving the sauce something to cling on to. So don't skip it!
Provided by Nagi
Categories Mains
Number Of Ingredients 13
Steps:
- Split breast: Cut each breast in half horizontally to form 4 thin steaks in total.
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
- Cook mushrooms: In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
- Add garlic later: Then add garlic and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.
- Deglaze skillet: Add white wine - it will bubble and be steamy! Cook for 30 seconds, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.
- Make creamy sauce: Add chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.
- Add parmesan: Stir in parmesan, taste and add more salt and pepper if needed.
- Finish chicken in sauce: Return chicken to sauce for 30 seconds (to warm through slightly.) Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.
- Sides: Ideal served with mashed potato or rice - something to soak in that amazing sauce! See Note 5 for suggestions.
Nutrition Facts : Calories 571 kcal, Carbohydrate 12 g, Protein 42 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 210 mg, Sodium 703 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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.
Provided by Joanie Robach
Categories Main Course
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 452 kcal, Carbohydrate 11 g, Protein 28 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 136 mg, Sodium 834 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ONE SKILLET CHICKEN CUTLETS WITH MUSHROOM SAUCE
A quick one skillet meal with chicken cutlets and mushroom sauce - it's so tasty! Pair with mashed potatoes or roasted veggies for a well-rounded meal.
Provided by Chelsea Joy
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Using the flat side of a meat mallet or a rolling pin, flatten each chicken breast to an even thickness. Sprinkle each side of the cutlets with salt and pepper.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place cassava flour in a shallow dish. Dredge each cutlet in the cassava flour, shaking off any excess. Add cutlets to the skillet and cook for 2-3 minutes on each side or until done. If necessary, work in 2 batches to avoid overcrowding the pan.
- Add remaining 1 tablespoon of olive oil to the drippings in the skillet. Add mushrooms, sauteing for 5 minutes or until browned and all the moisture has evaporated. Add the red wine vinegar, scraping up any bits at the bottom of the skillet and cook for 1-2 minutes until the vinegar evaporates. Stir in the broth, sage, thyme, and rosemary. Bring to a boil. Continue boiling until mixture reduces by about half and thickens slightly. Remove from heat and whisk in coconut aminos and ghee 1 tablespoon at a time. Spoon sauce over chicken cutlets and serve.
HEALTHY CHICKEN AND MUSHROOM SKILLET
This one-pan Healthy Chicken and Mushroom Skillet with kale has an incredible lemon and garlic flavor that will have you reaching for seconds! Plus, the whole dish is ready in less than 40 minutes with minimal cleanup.
Provided by Kate Vaynshteyn
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Season the chicken breasts with Italian seasoning, salt, and pepper.
- Heat the vegetable oil in a large skillet, and cook the chicken breasts over high heat about 5-8 minutes on each side, or until nicely browned.
- Add the minced garlic and sliced mushrooms to the pan and stir.
- Add the kale leaves and chicken broth. If necessary, add half the kale leaves to start, wait until they cook down, then add the other half.
- Turn the heat down and continue to cook, stirring frequently, for about 10 minutes or until the liquid is mostly evaporated, the kale is wilted, and the chicken breasts are fully cooked.
- OPTIONAL: Place a few lemon halves face-down in the skillet during the last few minutes of cooking. When they cool, you can squeeze extra lemon juice over the whole dish for an extra zing of flavor.
- Remove from heat and stir in the lemon zest and lemon juice. Season with additional salt and pepper, if desired.
Nutrition Facts : Calories 318 kcal, Carbohydrate 12.4 g, Protein 45.8 g, Fat 9.8 g, SaturatedFat 1.7 g, Cholesterol 98.7 mg, Sodium 1974 mg, Fiber 2.3 g, Sugar 1.4 g, UnsaturatedFat 7.3 g, ServingSize 1 serving
CHICKEN, MUSHROOM & BROCCOLI SKILLET
One of our favourite chicken recipes, this dish features mushrooms and broccoli to help complete this divine chicken skillet.
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together soup, broth, tarragon, and thyme.Set aside.
- In a large non-stick skillet, heat butter over medium-high.Add mushrooms and onion, sauté 3-5 minutes or until starting to brown.Add chicken, broccoli and garlic, sauté 3-5 minutes or until no pink remains on chicken.
- Stir through sauce.Bring to simmer and cook 4-6 minutes, stirring often, or until chicken is cooked through.
Nutrition Facts :
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