🍗 Chicken Mushroom Skillet
This Chicken Mushroom Skillet is dinner in 30 minutes. Golden chicken cutlets sit in a garlic mushroom sauce. Extra-virgin olive oil starts the pan. Broth and a modest splash of cream make the gravy. Parsley finishes it.
I love how the mushrooms drink the sauce. Brown them hard first, and that extra garlic is not optional. 🌿
Jump to Recipe ↓ 🍗
Why You’ll Love This Skillet 🌿
- 🍗 Dinner in 30 minutes
- 🔥 Golden seared chicken
- 🍄 A pan full of browned mushrooms
- 🧄 Garlic cream sauce
- 🌿 Fresh parsley
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory Mediterranean skillet
Why This Skillet Fits an Anti-Inflammatory Mediterranean Plate
Chicken, mushrooms, extra-virgin olive oil, garlic, and herbs are the pattern. The sauce uses broth plus a modest amount of cream — not a whole carton. Lemon keeps it from tasting heavy.
Do not crowd the mushrooms. If they steam, you lose the deep color from the photo.
Frequently Asked Questions ❓
Can I use chicken thighs? 🍗
Yes. Boneless thighs stay juicy. Add a few extra minutes if they are thick.
Can I skip the cream? 🥛
Use extra broth and a spoon of Greek yogurt off the heat. The photo sauce is silkier with a small splash of cream.
What mushrooms should I buy? 🍄
Cremini or white button. Slice them so they match the skillet.
What should I serve with it? 🍚
Rice, mashed cauliflower, or crusty bread to catch the sauce.
🍗 Chicken Mushroom Skillet
Ingredients 🛒
- 4 thin chicken cutlets
- 2 tablespoons extra-virgin olive oil, divided
- 10 oz (280 g) cremini mushrooms, sliced
- 3 garlic cloves, minced
- ½ cup low-sodium chicken broth
- ⅓ cup heavy cream
- 1 teaspoon dried thyme or oregano
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
Instructions 👩🍳
- Pat the chicken dry and season with salt, pepper, and paprika.
- Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Sear the cutlets 3–4 minutes per side until golden. Transfer to a plate.
- Add the remaining olive oil and the mushrooms. Cook 5–6 minutes, until browned. Stir in the garlic and thyme for 30 seconds.
- Pour in the broth and cream. Simmer 2 minutes. Stir in the lemon juice.
- Return the chicken to the pan and spoon the sauce over it. Warm 2 minutes. Finish with parsley and serve.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 340 |
| Protein | 34g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 20g |
| Sodium | 480mg |
Estimates based on chicken cutlets, mushrooms, olive oil, and a modest cream sauce. Exact numbers vary with cutlet size.
Notes & Tips 💡
- Pound thick breasts to an even ½ inch so they cook with the crust.
- Extra-virgin olive oil is the cooking fat. Cream is only the finish.
- If the sauce looks thin, simmer one more minute uncovered.
- A squeeze of lemon at the table keeps the skillet bright.
- This is best eaten right away while the chicken is juicy and the sauce is silky.
This Chicken Mushroom Skillet is savory, creamy, and done in 30 minutes. A simple pan built on olive oil, chicken, mushrooms, and garlic. 🍗🍄
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
