After a long day, I like meals that come together fast but feel like you put in a little extra care. This skillet chicken with garlic herb mushrooms fits that bill and is one of those dishes that doesn’t require a lot of hands-on time.
The Story Behind This Recipe
I first started making this dish when I wanted something comforting but didn’t want to resort to takeout. The pan-seared chicken gives you that nice golden crust without any fuss, and the mushrooms get cooked in the same skillet, soaking up all that garlicky, buttery goodness.
One thing I pay attention to is not overcrowding the pan when cooking the mushrooms. It’s tempting to dump them in and let them cook down, but spreading them out helps them brown better instead of steaming. I usually cook the chicken first, then make the mushrooms in the same pan to grab all those flavorful browned bits left behind.
This recipe feels like a step up from plain chicken and mushrooms because of the simple herbs — usually thyme or parsley — that brighten things up. It strikes a good balance between being easy enough for a weeknight and having a little depth.
When I serve this, I often pair it with something quick like a side salad, roasted potatoes, or even some crusty bread to sop up the pan sauce from the mushrooms. It’s not a complicated dish, but it hits the spot and keeps dinner interesting without adding extra work.
Cuisine: American
Course: Dinner
Servings: 2
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 2 boneless, skinless chicken breasts
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and pepper
- Fresh parsley, chopped (optional)
Instructions
- Step 1. Pat the chicken breasts dry and season both sides generously with salt and pepper.
- Step 2. Heat olive oil in a large skillet over medium-high heat until shimmering.
- Step 3. Add the chicken breasts and cook without moving for about 6 minutes until golden brown on one side.
- Step 4. Flip the chicken and cook for another 5-6 minutes, or until cooked through (internal temperature reaches 165°F). Remove from skillet and cover loosely with foil to rest.
- Step 5. Reduce heat to medium and add butter to the same skillet.
- Step 6. Once the butter melts, add the sliced mushrooms in a single layer. Cook for 3-4 minutes without stirring to brown them well.
- Step 7. Stir the mushrooms, add garlic, thyme, and a pinch of salt and pepper. Cook for another 2-3 minutes until mushrooms are tender and fragrant.
- Step 8. Return the chicken to the pan briefly to coat with the buttery mushroom sauce, if desired.
- Step 9. Sprinkle with chopped parsley before serving.
Tips for Success
- Use room temperature chicken breasts for even cooking.
- Don’t overcrowd the pan when cooking mushrooms to ensure proper browning.
- Let the chicken rest after cooking to keep it juicy.
- If you don’t have fresh herbs, dried thyme or Italian seasoning works well too.
- Slice mushrooms uniformly for consistent cooking.
Variations & Substitutions
- Swap out chicken breasts for thighs for a juicier, more forgiving cut.
- Add a splash of white wine or chicken broth to the pan after mushrooms soften for a simple pan sauce.
- Include a pinch of red pepper flakes with garlic for a subtle kick.
- Use cremini mushrooms for a deeper flavor or button mushrooms if that’s what you have.
- Serve over cooked rice, mashed potatoes, or buttered noodles to turn it into a fuller meal.
