One pan mushroom chicken is the kind of dinner that earns its place in a regular weeknight rotation. Thin chicken breasts are quickly browned in a skillet, then finished with tender mushrooms, garlic, herbs, and a light savory pan sauce. The chicken stays juicy, while the mushrooms pick up all those browned bits left in the pan.
The key to making this dish well is simple: use evenly sized chicken pieces, give them enough space to brown properly, and let the mushrooms cook until they develop some color before adding the broth. You get a satisfying dinner from one pan without needing a heavy cream sauce.
One Pan Mushroom Chicken Recipe at a Glance
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course |
|---|---|---|---|---|---|
| 10 minutes | 20 minutes | 30 minutes | 4 servings | American | Main Course |
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
For the Mushroom Sauce
- 12 ounces fresh cremini or button mushrooms, cleaned and sliced
- 1 tablespoon unsalted butter
- 1/2 cup low-sodium chicken broth
- 3 garlic cloves, finely minced
- 3 green onions, thinly sliced
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
How to Make One Pan Mushroom Chicken
- Prepare the chicken. Pat the chicken breasts dry with paper towels. Slice each breast horizontally into two thinner cutlets. If any pieces are still noticeably thicker than the others, gently pound them until they are close to an even thickness. This helps the chicken cook at the same rate.
- Season the chicken. Mix the oregano, paprika, coriander, salt, and black pepper in a small bowl. Season both sides of the chicken with the spice mixture, pressing it lightly into the meat.
- Brown the chicken. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken in a single layer. Work in batches if necessary; overcrowding the pan will cause the chicken to steam instead of brown. Cook for about 3 to 4 minutes on the first side, then turn and cook for another 2 to 3 minutes, or until the thickest part reaches 165°F. Transfer the chicken to a plate.
- Cook the mushrooms. Reduce the heat to medium and add the butter to the same skillet. Add the sliced mushrooms and cook for about 5 to 7 minutes, stirring occasionally. Let the mushrooms release their moisture and continue cooking until they are tender and lightly browned.
- Add the aromatics. Stir in the garlic and green onions and cook for about 30 to 60 seconds, just until fragrant. Be careful not to let the garlic become dark or bitter.
- Build the pan sauce. Pour in the chicken broth and use a wooden spoon to scrape the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes, allowing the broth to reduce slightly. Stir in the lemon juice and taste for seasoning.
- Return the chicken to the pan. Place the cooked chicken back into the skillet, spooning some of the mushrooms and sauce over each piece. Let everything simmer gently for another 2 to 3 minutes so the chicken warms through and absorbs some of the sauce.
- Finish and serve. Turn off the heat and scatter the parsley over the chicken and mushrooms. Serve immediately with the pan sauce spooned over the top.
What You Can Do Better
- Keep the chicken an even thickness. Thin, evenly sized cutlets cook quickly and are much less likely to have a dry edge and undercooked center.
- Do not crowd the skillet. If the chicken pieces are packed together, moisture builds up and you lose the golden-brown surface that gives the dish much of its flavor.
- Let the mushrooms brown. Avoid adding the broth as soon as the mushrooms soften. Give them a few extra minutes so their edges become lightly golden and their flavor becomes deeper.
- Use fresh mushrooms. Cremini mushrooms are especially good here, but white button, shiitake, oyster, or a mixture of mushrooms can also work. Fresh mushrooms give the sauce a much better texture than canned ones.
- Do not overcook the chicken. A meat thermometer is more reliable than guessing by cooking time. Remove the chicken when the thickest portion reaches 165°F.
- Scrape the bottom of the pan. Those browned pieces left behind after searing are concentrated flavor. The chicken broth loosens them and turns them into part of the sauce.
- Keep the sauce light. There is no need to drown the chicken in cream. A small amount of butter, broth, garlic, and lemon is enough to make a flavorful sauce without making the dish heavy.
Baked One Pan Mushroom Chicken Option
For a more oven-focused version, heat the oven to 400°F. Brown the seasoned chicken in an oven-safe skillet with the olive oil for about 2 minutes per side, then transfer it to a plate. Cook the mushrooms, butter, garlic, green onions, and broth in the same skillet for a few minutes, then return the chicken to the pan.
Transfer the skillet to the oven and bake for about 12 to 16 minutes, depending on the thickness of the chicken. Check the thickest piece with a meat thermometer and remove the skillet when the chicken reaches 165°F. This method uses the oven to finish the chicken gently while the mushroom sauce continues to develop.
Also Read: Hawaiian Cheesecake Salad Recipe
What to Serve With One Pan Mushroom Chicken
The mushroom sauce is especially good with something that can soak it up. Serve the chicken with steamed rice, mashed potatoes, buttered noodles, pasta, or crusty garlic bread. For a lighter plate, pair it with roasted vegetables, steamed green beans, or a simple green salad dressed with lemon and olive oil.
Storage and Reheating
Let leftover chicken and mushrooms cool before transferring them to an airtight container. Refrigerate for up to 3 to 4 days. Keep the chicken with some of the mushroom sauce so it stays moist during reheating.
For the best texture, reheat the chicken gently in a covered skillet over medium-low heat with a small splash of chicken broth or water. Heat until the chicken is warmed through and reaches 165°F. Avoid boiling the sauce or reheating the chicken for longer than necessary, as chicken breast can become tough when overheated.
You can also freeze the cooked chicken and mushroom sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Nutritional Information
The following values are approximate and can vary depending on the specific ingredients used, the amount of oil absorbed during cooking, and portion sizes.
| Nutrient | Per Serving |
|---|---|
| Calories | 330 kcal |
| Protein | 43 g |
| Carbohydrates | 8 g |
| Fat | 14 g |
| Saturated Fat | 4 g |
| Cholesterol | 112 mg |
| Sodium | 430 mg |
| Fiber | 2 g |
| Sugar | 3 g |
Also Read: Easy Homemade Pesto Recipe
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are a good substitute and tend to stay juicy. They are thicker than cutlets, so they will usually need a little more cooking time. Check the thickest part with a meat thermometer rather than relying only on the clock.
How do I keep the chicken from becoming dry?
Cut the chicken into evenly thick pieces and avoid cooking it longer than necessary. Because thin chicken cooks quickly, start checking the internal temperature early. The chicken is ready when the thickest portion reaches 165°F.
Can I use different types of mushrooms?
Absolutely. Cremini and button mushrooms are easy choices, but shiitake, oyster, or sliced portobello mushrooms can add different textures and flavors. A combination of fresh mushrooms works particularly well.
Can I make this recipe ahead of time?
You can prepare the mushrooms, garlic, and green onions ahead of time and keep them refrigerated. The chicken can also be seasoned several hours in advance. For the best texture, cook the chicken and sauce close to serving time.
Can I make the mushroom sauce creamy?
Yes. After the broth has reduced slightly, lower the heat and stir in 1/4 to 1/3 cup heavy cream. Keep the sauce at a gentle simmer rather than allowing it to boil rapidly.
Can I freeze one pan mushroom chicken?
Yes. Cool the chicken and mushroom sauce completely, then freeze them together in an airtight freezer-safe container. Thaw in the refrigerator overnight and reheat gently in a covered skillet.
What temperature should chicken reach?
The thickest part of the chicken should reach 165°F (74°C). A quick-read meat thermometer is the easiest way to check without cutting into the chicken and losing its juices.
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