Make yourself a delicious restaurant quality meal in the comfort of your own home. Chicken and Mushroom Skillet has savory mushrooms and pearl onions with chicken breast, which is all cooked in one skillet. A dry white wine with chicken broth is fantastic with fresh herbs to tie it all together. Serve over cauliflower mash or some wild rice to complete the meal.
This is meal is deliciously satisfying and I’m so happy to share it with you.
The chicken is tender and moist, the savory mushrooms are delicious, and the pearl onions add a burst of flavor.
This isn’t a hard recipe, either, although it looks and tastes like a chef made it. To make it easier, I’ve listed some tips along the way that I hope will help.
Actually, let’s start with the tips.
Let’s talk about pan-frying chicken.
I have more success pan-frying my chicken when I make them all the same thickness. This insures they all cook at the same rate.
Cover the chicken breast in plastic wrap and pound down the higher parts.
Let’s talk about mushrooms.
There aren’t any fancy grocery stores where I live, so my choice in mushrooms is usually between two: generic white mushrooms and baby bellas.
Both are great for cooking and taste delicious, I’m not knocking them at all.
In other recipes I frequently see cremini or oyster mushrooms used, so get whatever you’re comfortable with or is available to you.
Let’s talk about cooking with dry white wine.
I’m no wine expert, so please don’t quote me…I had to look this up myself.
What I found was that there are a few white wines that people usually cook with that are considered “dry.”
- Pinot Gris
- Pinot Blanc
- Sauvignon Blanc
- Pinot Gregio
Also, if you prefer not to cook with wine, substitute with chicken broth, even vegetable broth. The wine does give it a very distinctive flavor.
Last thought on the white wine, if you only want enough for the recipe and don’t necessarily want to buy a whole bottle, they sell smaller containers of wine.
I even saw an aluminum can of wine when I shopped for this recipe. Canned wine…who’d of thunk?
Let’s talk about fresh herbs vs. dried herbs.
The rule of thumb for any herb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Basically, when an herb is dried, it becomes more potent, stronger tasting.
I find, however, that dried thyme is especially strong. So, I throw out the rule of thumb when it comes to thyme.
Here’s what I’m suggesting, use either 1 tablespoon of fresh thyme, or 1/2 teaspoon dried thyme.
Making Chicken and Mushroom Skillet
First, salt and pepper the chicken, then cook in the oiled skillet, about 6 minutes each side. Each side should be well browned.
Once both sides have a beautiful brown color, remove from the pan and set aside on a plate.
Second, add the butter to the skillet and cook the mushrooms and pearl onions for about 3 minutes. Stir occasionally so they cook evenly.
The skillet may look full, but not to worry, the mushrooms shrink as they cook.
Next, add the garlic and stir occasionally for another 3 minutes.
Sprinkle with salt and add the wine and broth to the skillet.
Add the chicken back into the skillet and sprinkle with thyme.
Allow the chicken to cook through undisturbed for another 3 – 5 minutes, or until an inserted thermometer in the thickest part reads 165°F.
And that’s it. Enjoy!
What should I serve Chicken and Mushroom Skillet with?
Chicken and Mushroom Skillet is delicious served with cauliflower mash or wild rice. I’m thinking everything goes good with pasta, and how about a baked potato?
Pictured is Rice A Roni Long Grain and Wild Rice, which is delicious…was delicious. I ate it all.
Sprinkle fresh parsley over the tops of the chicken breasts and serve.
Chicken and Mushroom Skillet
- 4 6 oz. chicken breasts, skinless and boneless
- 1 1/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 4 cups mushrooms
- 4 garlic cloves, minced
- 1/2 cup pearl onions
- 1/2 cup dry white wine
- 1/4 cup low-salt chicken broth
- 1 Tbsp. fresh thyme leaves, or 1/2 tsp. dried
- 1 Tbsp. fresh flat-leaf parsley, chopped (optional)
- Sprinkle chicken with pepper and 3/4 tsp. salt. Heat oil in skillet over medium-high heat. Cook each side of chicken until browned, approx. 6 minutes per side. Remove from pan and set aside on a plate.
- Melt butter in skillet on medium-high. Cook mushrooms for 3 minutes, stirring occasionally. Add garlic and stir occasionally for 3 more minutes. Sprinkle in remaining salt. Stir in wine and broth.
- Return chicken to skillet, sprinkle with thyme. Cook undisturbed for another 3 - 5 minutes, or until an inserted thermometer reads 165°F. Sprinkle optional parsley on top, serve, and enjoy!
Chicken and Mushroom Skillet
Looking for more chicken recipes? I’ve got a few. Click here for the chicken recipe section on my blog.
I’ve got casseroles, appetizers, and Mexican recipes to name a few.
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