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.
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
Instructions
- Heat oven to 200 degrees F. You will use it to keep the chicken warm.
- 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.
- 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.
- 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.
- 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.