Skillet Chicken with Mushroom Pan Sauce – marinated chicken breasts pan-seared with a quick, savory mushroom pan sauce.
Skillet Chicken and Mushroom Sauce
A quick flavor-packed marinade paired with a savory pan sauce made with shallots and mushrooms elevates these everyday chicken breasts. Let the thinly sliced chicken breasts marinate while you prep the sides and the rest of the ingredients. This was one of the very first chicken recipes I learned to make when I was newly married. I was looking for ways to prepare chicken breasts that were not dry and boring. Originally published in Rachel Ray’s 30-Minute Meals 2 in 2003 and called Marinated No-Mystery Meats, this chicken recipe has been a regular in my kitchen for more than 20 years. The Food Network icons, like Rachel Ray, really taught me how to cook, and I still use so many of their recipes and techniques!
Why You’ll Love This Recipe
- Fast – thinly sliced chicken breasts cook quickly, and the marinade adds flavor without adding a lot of time.
- Flavorful – a marinade plus a pan sauce equals layers of flavor.
- Simple – made with mostly pantry ingredients, you can substitute dried herbs for the fresh as needed, and use onion instead of shallots and mushrooms.
Ingredients for Skillet Chicken and Mushroom Sauce
Marinade
- Red Wine Vinegar – apple cider vinegar would work too.
- Olive Oil – for the marinade
- Garlic – fresh, finely minced garlic for best results
- Crushed Red Pepper – optional
- Fresh Thyme – if substituting dried thyme, use about 1/4 of the amount since dried herbs are much stronger
- Fresh Parsley
- Kosher Salt and Freshly Ground Black Pepper
Chicken and Pan Sauce
- Chicken Breasts – use 2-3 chicken breasts, cut in half lengthwise to make thin cutlets that will cook evenly in the pan
- Butter – salted or unsalted will both work
- Shallots – finely diced onions can be substituted
- Mushrooms
- Flour
- Chicken Stock – use low-sodium chicken broth
How to Make Skillet Chicken with Mushroom Pan Sauce
- Prepare marinade and marinate chicken breasts.
- In a large skillet, cook chicken on both sides.
- Set chicken aside and prepare mushroom pan sauce.
- Return chicken to skillet and top with fresh herbs.
MORE OF MY FAVORITE CHICKEN RECIPES
- One-Pot Cajun Chicken Alfredo
- Creamy Lemon Pepper Chicken
- One-Pan Cheesy Chicken Rice and Broccoli
- One-Pot Marry Me Chicken Pasta
Skillet Chicken with Mushroom Pan Sauce
Equipment
- 3.5 quart Skillet or Braiser
Ingredients
Chicken Marinade
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 2 cloves garlic finely minced
- 1/4 teaspoon crushed red pepper optional
- 4 sprigs fresh thyme leaves removed
- 1 tablespoon parsley chopped
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Chicken and Mushroom Pan Sauce
- 2 pounds chicken breasts sliced in half lengthwise, 2-3 breasts depending on size
- 2 tablespoons butter
- 2 tablespoons shallots minced
- 4 oz mushrooms sliced thin
- 2 tablespoons flour
- 1 cup low-sodium chicken broth
Instructions
- In medium-sized bowl, prepare marinade. Whisk together red wine vinegar, olive oil, garlic, crushed red pepper, thyme leaves, parsley, salt, and pepper. Add chicken breast and toss to coat. Let marinate for at least 10 minutes or up to 30 minutes.
- Heat skillet over medium-high temperature. Remove chicken from marinade, letting any excess marinade fall back into bowl. Brown chicken on both sides until chicken is cooked through and internal temp is at 165℉. Transfer chicken breasts to plate and set aside.
- Reduce heat to medium and add butter to pan. Add shallots and mushroom slices to pan and sauté until softened. Sprinkle in flour and cook, stirring as it toasts, for another 1-2 minutes. Stir in chicken broth and increase heat to medium-high, and let come to a simmer until sauce is slightly thickened. Season with additional salt and pepper as needed and return chicken breasts to pan. Top with additional fresh herbs. I like to serve over mashed potatoes, rice, or pasta.
Nutrition
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS
This looks absolutely yummy! One of those, I gotta make that recipe!