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Mushroom Chicken

Mushroom Chicken

Mushroom chicken is a savory, flavorful dish that combines tender chicken with the earthy richness of mushrooms. Whether baked, sautéed, or simmered in a creamy sauce, this dish is a comforting choice for any meal. It pairs well with rice, mashed potatoes, or a simple side of vegetables, making it a versatile option for any dinner table.
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Prep Time 10 minutes
Cook Time 9 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb 700g boneless skinless chicken breasts
  • ▢Kosher salt and black pepper
  • ▢1 teaspoon oregano
  • ▢1 teaspoon paprika
  • ▢1 teaspoon coriander
  • ▢2 tablespoons extra virgin olive oil
  • For Mushroom Sauce
  • ▢1 tablespoon ghee or unsalted butter
  • ▢12 ounce fresh large mushrooms sliced
  • ▢1/2 cup chicken broth
  • ▢3 green onions chopped
  • ▢2 garlic cloves minced
  • ▢kosher salt and black pepper
  • ▢Parsley for garnish

Method
 

  1. Heat oven to 200 degrees F. You will use it to keep the chicken warm.
  2. Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
  3. In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
  4. In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
  5. Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

Notes

  • Mushroom sauce with cream: If you really want to add heavy cream to the mushroom sauce, you can reduce the broth amount and simply stir in about ¼ to 1/3 cup of heavy cream to the mushrooms just before adding the chicken to the skillet (keep the heat low when adding heavy cream).
  • Make ahead tips: Slice and chop the vegetables a night ahead and store them in separate containers in the fridge. You can also cook the chicken cutlets completely a night ahead and refrigerate. When you’re ready to complete the recipe, just place the breasts in the 200 degrees F heated oven to warm up. 
  • Serve mushroom chicken with: Greek Lemon Rice or Lebanese Rice with Vermicelli would be a tasty pairing! I also love adding some homemade garlic bread to sop up the rich mushroom sauce. To keep this skillet chicken dish low-carb, serve it with a salad like a chickpea salad, Mediterranean Avocado Salad, or a Traditional Greek Salad.
  • Leftovers storage tips: Refrigerate in an airtight container for up to 3 days. And because there is no cream involved, you can also freeze leftovers for use at a later time. Thaw in the fridge overnight before reheating.
  • Reheating tips: Reheat in a skillet over medium heat until warmed through; add a little more chicken broth (and you may cover slightly.) Do not heat for too long or chicken may toughen and dry out.
  • Visit our Online Shop to browse quality Mediterranean ingredients including olive oils and spices used in this recipe.