For enhanced flavor, consider using fresh mushrooms such as cremini or shiitake instead of canned. Simply slice and sauté them in the same manner. A splash of dry white wine added to the mushroom sauce can elevate the dish with a subtle acidity and complexity. Add it after sautéing the mushrooms and allow it to reduce slightly before adding the water mixture. To prevent the chicken from drying out, avoid overcooking it in the initial sauté. The sauce will help keep it moist as it reheats. Serve this dish over rice, mashed potatoes, pasta, or even polenta for a comforting and satisfying meal.
Sautéed Chicken and Mushrooms
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS983
Embark on a culinary adventure with this effortless yet elegant Sautéed Chicken and Mushrooms recipe. A symphony of savory flavors, this dish features tender chicken breasts embraced by earthy mushrooms in a luscious, light sauce. Perfect for a swift weeknight supper, it promises a delightful experience served atop a bed of fluffy rice or creamy mashed potatoes.
Ingridients
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Nutrition
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Carbohydrate17 g
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Cholesterol80 mg
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Fiber2 g
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Protein31 g
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Saturated Fat4 g
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Sodium932 mg
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Sugar2 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View On a large plate, thoroughly combine the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour, ensuring an even coating. Place the coated chicken on a sheet of parchment paper. (Prep time: 5 minutes)
02 Step
Recipe View In a large non-stick skillet, melt the butter and olive oil over medium-high heat until the mixture begins to bubble gently. Carefully add the dredged chicken breasts to the skillet, ensuring they aren't overcrowded. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside in a warm place. (Cook time: 6-8 minutes)
03 Step
Recipe View Add the drained mushrooms to the same skillet and sauté for approximately 5 minutes, allowing them to release their moisture and develop a rich, earthy flavor. In a separate small bowl, whisk together the water, chicken bouillon granules, cornstarch, parsley, garlic powder, salt, and pepper until the cornstarch is fully dissolved. Pour this mixture into the skillet with the mushrooms. Cook, stirring constantly, until the sauce thickens to a desired consistency, about 1-2 minutes. (Cook time: 6-7 minutes)
04 Step
Recipe View Return the cooked chicken breasts to the skillet and gently coat them with the mushroom sauce. Allow the chicken to heat through for an additional 1-2 minutes. Ensure the chicken is piping hot before serving. (Cook time: 2 minutes)
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Gustave Baumbach
Mar 26, 2025Simple, delicious, and low-fat – just what I was looking for!
Neil Bailey
Nov 4, 2024I used gluten-free flour and it worked perfectly!
Chauncey Wyman
Sep 22, 2024I added some sliced onions to the mushrooms and it was even better!
Edythe Price
Jun 17, 2024The sauce was a little thin for my liking, so I used a bit more cornstarch.
Gisselle Hettinger
Dec 27, 2023This was so easy and quick! My family loved it!
Clifford Kesslerhegmann
Nov 7, 2023I am not a fan of canned mushrooms so i replaced it with fresh ones instead. It was amazing!
Holden Runte
Sep 30, 2022Great weeknight meal! I will definitely make this again.