Skillet Chicken with Mushrooms

October 29, 2019

Your Tuesday just got super flavorful; enter Skillet Chicken with Mushrooms.

I know, I know. Mushrooms are so taboo – you either hate them or you LOVE them.  And I just happen to love them, so if you are like me – you will ADORE this dish. Even if you don't quite love mushrooms, this is still a delicious dish; my 16 year old, who claims to "loathe" mushrooms came back for seconds, after diligently scraping the mushrooms back into the pan when she made her plate.

This chicken and mushroom dish has SO much flavor. It starts with getting the mushrooms nice and caramely, almost crispy, then adding in fresh garlic, shallots and earthy ground thyme - which gets nice and aromatic. This creates a rustic sauce that isn't too rich and creamy and I just love that. I have been trying to cook with less fat (read: BUTTER) these days and this dish is perfectly light but also has that decadent feel. It's so satisfying! 

I made this on Sunday and it was the perfect warm and comforting dinner for a cool and rainy day, but I also LIVE for a weeknight meal that is this delish. 
For the Chicken:
  • 8-10 thinly sliced chicken cutlet
  • 1/2 cup all purpose flour
  • salt & pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided

For the Mushroom Sauce: 
  • 2 cups mushrooms, cleaned and thickly sliced
  • 2 shallots, thinly sliced
  • 2 cloves of garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 1 heaping tablespoon chicken bouillon paste (or 2 cubes)
  • 2 cups chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground thyme
  • 1/2 teaspoon paprika 
  • 1 pinch sugar {balances the flavors!}
  • salt and pepper
  • 1/4 cup half and half
  • 2 teaspoons cornstarch, dissolved in 2 tablespoons water

{Start with seasoning your thinly sliced chicken cutlets with salt and pepper.}

{Next, season your flour with salt, pepper, garlic powder and paprika.  If you've been reading my blog for a while, you know that I love well seasoned (flavorful!) food.  It is important for me to season every layer very well so that everything that comes out of my kitchen is flavorful and good!}

{Next, dredge your chicken in the seasoned flour.}

{In a large skillet {I used my cast iron} heat 1 tablespoon of oil and 2 tablespoons butter over medium heat. Add your seasoned and coated chicken and saute for about 5 minutes on each side, until golden brown.  Once all your chicken is browned, remove from the pan.}

{After removing your chicken, add the remaining 2 tablespoons of butter to the skillet and then your sliced mushrooms. Arrange in a single layer and let them brown, undisturbed.}

{After about 5-7 minutes or so, your mushrooms will be perfectly golden brown Stir and turn the mushrooms and continue cooking until all the moisture is released and evaporated.}

{Next, add your sliced shallots and cook until softened.  Season with salt, pepper and dried thyme and stir to combine.  Add the minced garlic and saute for 30 seconds, or so, until fragrant.}

{Pour the dry white wine to deglaze the pan. Scrape any flavor bits from the bottom of the pan.}

{It's time for a flavor booster!  Add in a heaping tablespoon of the chicken bouillon paste.  You could also add the cubes here if that's all you have.  This will add an amazing savory flavor to the dish.  I call this chicken bouillon paste my secret weapon! :)}

{Stir the chicken bouillon paste in very well and make sure it's dissolved.}

{Next, add in your chicken broth, half and half, Dijon mustard, ground thyme, paprika, pinch of sugar, salt and pepper.}

{Mix well, let this come up to a simmer.}

{Meanwhile, dissolve the cornstarch in water and mix well to make a thin paste.}

{Stir in the dissolved cornstarch and bring the sauce back to a light simmer. Taste for seasoning and add salt and pepper, if needed. Look at that flavorful mushroom goodness!}

{Add your chicken to the simmering sauce.}

{Let this simmer over low heat until the chicken is warmed through. Garnish with dried parsley and serve piping hot!}

{I served this chicken with rice, but it would go perfectly with potatoes or pasta {bowtie!}! 

This dish is so flavorful and wonderful - I guarantee there will be NO leftovers if you make this one.  My family devoured it and practically licked their plates clean, so there's that. 

xoxo, thanks for reading and sharing! 

Post a Comment

Leaving me a love note? Thanks! ♥