Sautéed Chicken and Mushrooms
Tender, golden-brown chicken breast pieces and earthy mushrooms cooked together in a buttery pan sauce with garlic and herbs. A quick 30-minute weeknight dinner that tastes like a restaurant-quality dish, perfect with mashed potatoes or crusty bread.
For 4 servings
- prep
Season the chicken.
Pat the chicken cubes dry with paper towels. Season evenly with salt, black pepper, and dried thyme.
- fry · ~8 min
Sear the chicken.
1.Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.2.Add chicken in a single layer and cook without moving for 3-4 minutes until golden.3.Flip and cook another 3-4 minutes until browned and cooked through (165°F internal).4.Transfer chicken to a plate and set aside.TIPDon't overcrowd the pan — cook the chicken in two batches if needed to get a good sear. - saute · ~10 min
Sauté the mushrooms and aromatics.
1.Add remaining 1 tbsp butter to the same skillet over medium heat.2.Add chopped onion and cook until translucent (3-4 minutes).3.Add sliced mushrooms and sauté until they release their moisture and turn golden (5-7 minutes).4.Stir in minced garlic and cook until fragrant (1 minute).TIPLet the mushrooms sit without stirring for the first 2 minutes — they brown better this way. - simmer · ~2 min
Deglaze and combine.
1.Pour in water and scrape up any browned bits from the bottom of the pan.2.Return chicken and any juices to the skillet.3.Stir to combine and let everything warm through (1-2 minutes). - garnish
Garnish with fresh parsley and serve hot.
Sprinkle chopped parsley over the dish just before serving.
TIPServe with mashed potatoes, rice, or crusty bread to soak up the buttery pan juices.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before seasoning for a better golden sear.
- 2Cook the chicken in a single layer without moving it to develop a deep crust.
- 3Let the mushrooms brown undisturbed for 2 minutes before stirring for richer flavor.
- 4Use water or low-sodium broth for deglazing to control the salt level.
- 5Add a splash of lemon juice or white wine at the end for brightness.
- 6Make ahead: sear chicken and mushrooms separately, then reheat together with deglazing liquid.
- 7Store leftovers in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
Creamy mushroom chicken
Add 1/4 cup heavy cream and 1/4 cup grated Parmesan after deglazing for a rich, creamy sauce that clings to the chicken and mushrooms.
Herb swapHerb swap
Replace dried thyme with 1 tsp fresh rosemary or 1 tbsp fresh sage for a different aromatic profile.
Wine deglazeWine deglaze
Substitute the water with 1/4 cup dry white wine for a more complex, slightly acidic pan sauce.
Low oilLow-oil
Use 1 tbsp butter and no olive oil; cook chicken in a nonstick skillet and reduce butter to 1 tbsp total for a lighter dish.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a lean source of protein, supporting muscle repair and satiety.
Rich in B Vitamins
Mushrooms are a good source of B vitamins like riboflavin and niacin, which help convert food into energy.
Low-Carb Friendly
This dish contains no added sugars or starches, making it suitable for low-carb or keto meals.
Contains Antioxidants
Garlic and parsley add antioxidants that support immune function and reduce inflammation.
Frequently asked questions
Yes, boneless skinless thighs work well. Cook them a bit longer (about 5-6 minutes per side) until they reach 175°F for tender results.
