Chicken and Mushrooms

This Chicken and Mushroom dish comes together quickly in one skillet with boneless skinless chicken breasts, white buttons mushrooms, and a luscious creamy sauce. In less than 30 minutes you too can have a delectable meal on the table made with all natural ingredients.

I love to serve this tasty and tender chicken for those busy weeknight meals. I usually include a starch like mashed potatoes, white rice, or angel hair pasta. If it is a special occasion or company is coming I like to include some Homemade Biscuits and fresh green beans.

How to make Chicken and Mushrooms

Start by cooking the mushrooms in a large pan with a little butter over medium high heat. Then reduce the heat and add the garlic. Plate the mushrooms and garlic.

Then add a little oil to the skillet and brown the chicken. Plate the chicken and add the cream, chicken broth, Worcestershire Sauce, marjoram, onion powder, and fresh ground black pepper. Bring to a low boil over medium low heat. Then reduce the heat and simmer for about ten minutes.

Finally season with salt and pepper to taste. Then add the mushrooms and chicken back to the skillet. Simmer until heated through and top with fresh thyme leaves and chopped rosemary.

Recipe notes and helpful tips

• Use white button or cremini mushrooms.
• If your chicken breasts are too thick simply pound them on the thick side with a meat mallet.
• For optimal flavor use fresh thyme, parsley, or rosemary.
• Bring the cream to a low boil over medium low heat stirring frequently. You don’t want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half.
• Sometimes I use beef broth instead of chicken broth. It seems counterintuitive but it works well.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low heat. If the cream separates add a couple tablespoons of fresh cream.
• I do not recommend freezing this recipe.

How to prep fresh rosemary

If you are lucky enough to have the land and you love to cook do yourself a favor and grow some fresh herbs. Rosemary is one of my favorites and it is very low maintenance. You simply put it into the ground and keep it watered. It is dog and cat friendly too. It is so aromatic and when I need some for a recipe I simply cut a little off the plant, wash it, dry it real well, and snip it right into my dish with my kitchen scissors. Little tiny small snips so there is a little bit in each bite.

How to prep fresh thyme

I also grow a thyme plant every year. It is also very low maintenance and dog and cat friendly. Essentially all you want from the thyme plant is the beautiful, tasty and fragrant leaves. Be sure to dry the sprigs well after washing. It is a pain when the herb wants to stick your hands more than it wants to go in the dish. If you run your fingers up the sprig you can push those leave right off and into your recipe. It takes practice but after a while you will become a pro at it.

More chicken recipe for your enjoyment!

Mushroom Chicken Recipe

An easy Chicken and Mushroom skillet recipe with a luscious cream sauce seasoned with garlic, marjoram, onion powder, fresh ground black pepper, fresh rosemary, and thyme. Serve over mashed potatoes, white rice, or angel hair pasta.  

5 from 29 votes

Print Pin Rate

Course: main meal chicken

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 servings

Calories: 612kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons butter
• 1 lb. white button or cremini mushrooms sliced thick
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 4 chicken cutlets about 1/2 inch thick about 6 ounces each
• ½ cup chicken broth
• 1 ½ cups heavy cream
• 2 teaspoons Worcestershire Sauce
• ½ teaspoon marjoram or oregano
• ½ teaspoon onion powder
• ¼ teaspoon fresh ground black pepper
• ½ tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary snipped

Instructions

• Melt the butter in a large skillet over medium-high heat.  Add the mushrooms and cook until golden brown.  Reduce the heat to low and add the garlic.  Cook for 1 minute, stirring constantly. Plate the mushrooms and garlic. 
• Heat the oil in the skillet over medium heat.  Add the chicken and cook until brown on both sides and cooked through. Plate the chicken. 
•  Add the chicken broth stirring to loosen any brown bits off the bottom.  Let it reduce for a few minutes, then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper.  Bring to a gentle boil, then reduce to a simmer.  Let it simmer for 10 minutes or until it is reduced by half. 
• Add the mushrooms and chicken back to the skillet.  Warm for 2-3 minutes.  Sprinkle with fresh thyme and fresh rosemary. 

Notes

• Use white button or cremini mushrooms.
• If your chicken breasts are too thick simply pound them on the thick side with a meat mallet.
• Fresh thyme and rosemary really take this recipe over the top.
• Bring the cream to a low boil over medium low heat stirring frequently. You don't want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half.
• Sometimes I use beef broth instead of chicken broth. It seems counterintuitive but it works well.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low heat. If the cream separates add a couple tablespoons of fresh cream.
• I do not recommend freezing this recipe.  

Nutrition

Calories: 612kcal | Carbohydrates: 8g | Protein: 43g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 225mg | Sodium: 421mg | Potassium: 1121mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1585IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 2mg

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