Poultry Essentials: Yummy Chicken with Mushrooms

Andy Anderson !


This is one of those easy/peasy dishes that is simple to assemble, and can be made in a single pan.

I've given you instructions for a basic seasoning of salt and pepper; however, I have made some suggestions of other ways to kick it up a bit.

Thirty minutes from kitchen to table… easy cleanup… what could possibly go wrong?

So, you ready… let’s get into the kitchen.


★★★★★ 1 vote

2 - 3
10 Min
20 Min
Stove Top



  • 8 oz
    white or brown button mushrooms
  • 2 large
    chicken breasts, boneless, skinless
  • 4 Tbsp
    flour, all-purpose variety
  • 2 Tbsp
    grapeseed oil
  • 2 Tbsp
    sweet butter, unsalted
  • 1 c
    chicken stock, not broth
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

  • ·
    lemon juice, added at the end to brighten the sauce
  • ·
    cayenne, smoked paprika, cumin
  • ·
    a clove or two of minced garlic
  • ·
    parmesan cheese, grated for sprinkling

How to Make Poultry Essentials: Yummy Chicken with Mushrooms


  2. Gather your Ingredients (mise en place).
  3. Stem, clean, and thickly slice the mushrooms.
  4. Dust the chicken with flour.
  5. Add 1 tablespoon of butter, and one tablespoon of grapeseed oil to a large skillet over medium heat.
  6. Chef’s Note: The skillet needs to be big enough to hold all the chicken, and have a tight-fitting lid.
  7. When the foaming subsides, add the chicken, and sauté until browned, about 2 – 3 minutes per side.
  8. Remove the chicken, and reserve.
  9. Add the remaining tablespoon of grapeseed oil, and butter to the pan, and turn the heat up to medium high.
  10. When the foaming subsides, add the mushrooms, until they soften and begin to release their moisture, about 8 – 10 minutes.
  11. Chef’s Note: While the mushrooms are sautéing, season with a bit of salt and pepper.
  12. Chef’s Tip: If you are feeling adventurous, you could add to the spices… maybe a bit of smoked paprika, cayenne, cumin… you’re the chef, go for it. I personally, like adding a bit of minced garlic, and lemon juice.
  13. Add the chicken stock.
  14. Bring the liquid up to a simmer, and continue to cook until the liquid begins to thicken, about 3 – 5 minutes.
  15. Return the chicken to the pan, and spoon the mushroom sauce over the top.
  16. Reduce the heat to medium or medium-low, and lightly simmer, covered, until the chicken is cooked through, about 10 – 15 minutes.
  17. Chef’s Note: Watch the sauce and make sure it doesn’t burn.
  18. Chef's Tip: If the sauce begins to dry out, don't use more chicken stock, just add a bit of water.
  20. Slice on the bias, and serve with your favorite sides… I like smashed potatoes, or rice. Enjoy.
  21. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Yummy Chicken with Mushrooms

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy Healthy

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