Chicken and Mushroom Saute
Elevate your weeknight dinner game with this Chicken and Mushroom Sauté, a quick yet indulgent dish that brings comfort and elegance to your table. Tender, golden-brown chicken breasts are seasoned and lightly coated in flour for a crispy exterior, then topped with a creamy, savory sauce infused with garlic, fresh thyme, and a splash of zesty lemon juice. The earthy cremini mushrooms add depth to the flavor profile, while a hint of parsley provides a fresh, vibrant finish. Ready in just 35 minutes, this one-pan recipe is perfect for busy nights, and it pairs beautifully with rice, pasta, or crusty bread to soak up every luscious drop of sauce. Whether you're hosting guests or treating yourself, this Chicken and Mushroom Sauté is sure to impress with its rich flavors and satisfying simplicity.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Place each chicken breast between two sheets of plastic wrap or parchment paper and pound with a meat mallet until about 1/2 inch thick.
Season both sides of the chicken breasts with salt and black pepper.
Lightly dredge the chicken breasts in the all-purpose flour, shaking off the excess.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown and fully cooked. Transfer the chicken to a plate and tent with foil to keep warm.
In the same skillet, add the remaining butter and olive oil. Add the sliced mushrooms and sauté for 5-6 minutes, or until they release their moisture and begin to brown.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze the pan and incorporate the browned bits.
Stir in the heavy cream, thyme, and lemon juice. Let the sauce simmer for 3-4 minutes until slightly thickened.
Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over them. Simmer for an additional 2-3 minutes to heat through.
Sprinkle the dish with fresh parsley and serve warm. Pair with rice, pasta, or crusty bread to soak up the delicious sauce!
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 230.0 g | 460% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 135 mg | 10% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2822 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
