20-MINUTE SKILLET MUSHROOM CHICKEN
Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, UnsaturatedFat 7.3 g, ServingSize 1 serving
EASY BAKED CHEESY MUSHROOM CHICKEN
Steps:
- Preheat oven to 375 degrees. Salt and pepper chicken breasts and evenly season with Italian seasoning. In a large skillet over medium high heat add the butter. Brown each side of the chicken and place in 9x13 inch baking dish.
- Add the mushrooms, and chicken broth and simmer until tender. Add to baking dish. Bake for 15 mins uncovered. Top with cheese and bake an additional 5 until cheese is melted and chicken is cooked throughout. Garnish with fresh chopped parsley.
SMOTHERED CHICKEN WITH MUSHROOMS
A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!
Provided by M. Kertello
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 53m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
- Bake in the preheated oven for 15 minutes.
- Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
- Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 8.8 g, Cholesterol 100.5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 519.4 mg, Sugar 4 g
SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS
This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
CHICKEN BREASTS WITH CHEESE, MUSHROOMS & ONIONS
a VERY VERSATILE DISH THAT YOU CAN CHANGE TO SUIT YOUR TASTE. INSTEAD OF MOZZARELLA, YOU CAN SUBSTITUTE SWISS, EDAM, OR MONTEREY JACK WITH JALAPENOS FOR A LITTLE EXTRA KICK.
Provided by BoxOWine
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- PREHEAT OVER TO 350.
- COMBINE FLOUR WITH SALT, PEPPER, PARSLEY, AND DILL WEED.
- LIGHTLY DREDGE CHICKEN IN FLOUR MIX.
- IN LARGE HEAVY SKILLET MELT 2 TBLS BUTTER.
- ON MEDIUM HEAT, SAUTE CHICKEN TILL BROWN ON BOTH SIDES.
- REMOVE CHICKEN TO GLASS BAKING DISH.
- ADD ANOTHER 2 TBLS BUTTER TO SKILLET.
- SAUTE MUSHROOMS AND ONIONS UNTIL ONIONS ARE A VERY LIGHT BROWN COLOR.
- ADD WINE.
- REDUCE HEAT AND SIMMER ABOUT 3 MINUTES.
- POUR MIXTURE OVER CHICKEN AND COVER.
- BAKE 20 MINUTES.
- REMOVE COVER AND SPRINKLE CHEESE ON TOP.
- BAKE FOR 10 MINUTES UNCOVERED UNTIL CHEESE IS MELTED AND BUBBLY.
- SERVE OVER RICE OR WITH MASHED POTATOES.
- PASS PARMIGANA CHEESE, IF DESIRED.
CHEESY CHICKEN AND MUSHROOM BAKE
This recipe is a tasty blend of chicken breasts browned in butter, then topped with sauteed mushrooms and onions, and finally baked with grated Parmesan, mozzarella, and scallions. A favorite in my household.
Provided by Dawne
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish lightly.
- Sprinkle salt and pepper on chicken. Heat butter in a pan over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes. Remove chicken and place in the prepared baking dish.
- Stir mushrooms, onion, garlic, and flour into the remaining butter in the saucepan and saute over medium-high heat until softened, about 5 minutes. Add chicken broth and bring to a boil while scraping the "good stuff" off of the bottom of the saucepan, letting it add to the flavor. Cook until thickened to your liking; drizzle over chicken.
- Bake in the preheated oven for 30 minutes. Sprinkle with Parmesan cheese, mozzarella cheese, and scallions. Continue to bake until chicken is no longer pink in the center and cheese is melted, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 330.5 calories, Carbohydrate 7.4 g, Cholesterol 107.3 mg, Fat 16.7 g, Fiber 1.1 g, Protein 36.8 g, SaturatedFat 9.3 g, Sodium 639.5 mg, Sugar 2.3 g
CHICKEN BREASTS W/MUSHROOMS & CARAMELIZED ONIONS
Make and share this Chicken Breasts W/Mushrooms & Caramelized Onions recipe from Food.com.
Provided by lizze
Categories Chicken Breast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken breasts with seasoned salt and pepper.
- Heat 2 tbsp olive oil in a skillet then add the breasts.
- Brown the breasts on medium heat on both sides, transfer to a baking dish and put into a 350°F oven to finish cooking.
- In the same skillet add another tbsp of oil and add the onions; sauté until translucent.
- Add a couple teaspoons of sugar and the red wine (optional) and sauté until the onions become caramelized.
- Set onions aside.
- Sauté the mushrooms in the skillet.
- Remove the breasts from the oven and spoon some of the caramelized onions atop each one, then spoon some sautéed mushrooms on each. Finally, sprinkle some blue cheese over the mushrooms and place under the broiler for a couple minutes until the cheese becomes slightly browned.
- Serve the breasts on a nest of angel hair pasta or bed of wild rice or couscous.
CHEESY MUSHROOM-STUFFED CHICKEN BREASTS
This favorite household recipe for mushroom-stuffed chicken breasts comes from experimenting with adding various ingredients to chicken breasts to create the perfect combination. With its creamy sauce, it is excellent served with rice or vegetables.
Provided by Luv2Cook
Categories Stuffed Chicken Breasts
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Slice chicken breasts in half lengthwise, leaving one side attached. Open breasts to lay flat, resembling a butterfly.
- On one half of each breast, layer 1/4 of the mushrooms. Sprinkle 1/4 teaspoon each of onion powder, garlic powder, and parsley flakes over each one. Season with pepper, then sprinkle about 2 tablespoons Cheddar cheese over top. Fold the ungarnished sides over the toppings and secure the edges with toothpicks to hold them together while baking. Transfer to the prepared baking pan.
- Mix condensed soup with milk and pour over the chicken breasts. Sprinkle the remaining 1/2 cup Cheddar over top, then add bread crumbs to cover each breast.
- Cover and bake in the preheated oven for 30 minutes. Uncover, and bake until the bread crumb topping is crispy and the chicken is no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 557.7 calories, Carbohydrate 19.9 g, Cholesterol 149.5 mg, Fat 30 g, Fiber 0.9 g, Protein 50.3 g, SaturatedFat 15.8 g, Sodium 1055.5 mg, Sugar 5.7 g
EASY CREAMY CHICKEN WITH MUSHROOMS AND ONIONS
This is one of those meals I fix when I haven't got much time. It uses ingredients I usually always have at hand. My BF loves it. Serve with pasta, rice or potatoes or just some crusty bread to mop up the sauce. This is enough for two people, but can easily be doubled. Or if you want some greens, just add frozen peas or some steamed broccoli florets for the last few minutes.
Provided by -Sylvie-
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
- Add onions and continue to fry until they are starting to become transparent.
- Add mushrooms and fry for a further 3-5 minutes.
- Pour in the chicken stock.
- Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
- Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.
CHICKEN BREASTS WITH MUSHROOMS
This chicken dish is tasty, fairly quick and easy enough for a 'new' cook to impress dinner guests. A look into the fridge and store cupboard was the source of invention for this - plus limited time and the desire for a fairly healthy meal.
Provided by paulinekfoley
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Slit the chicken breasts partly through the side, to create an 'envelope'. Try to slice at the thickest point and not all the way through. Spread 1 tablespoon of cream cheese inside the chicken breast and press the two sides together to reform the shape of the breast. Sprinkle with ground pepper to taste. Put to one side.
- Melt the butter in a frying pan and gently fry the onions and mushrooms until the onions are soft. Turn up the heat to a medium/high level and add the chicken. Cook on one side for about 5 minutes (depending on size) or until cooked on that side. Turn each breast over and cook for a further 5 minutes (again depending on size) or until cooked. Try not to over cook - but always ensure the chicken is completely cooked. Don't worry if the cream cheese starts to leak out of the breasts - it all adds to the flavours later.
- Turn the temperature back down a little, and add the wine (or water) to the pan (around the chicken). Followed by the mustard, thyme and stock cube. Bring to the boil. Let this gently simmer for 10 minutes. Serve with whatever is preferred - but it is good to have something to absorb the sauce. Leftovers freeze very well.
- I've usually add some garlic when cooking the onions and mushrooms, but that is just personal preference.
Nutrition Facts : Calories 451.8, Fat 25.7, SaturatedFat 11.2, Cholesterol 123.6, Sodium 756.7, Carbohydrate 8.5, Fiber 1.3, Sugar 3.3, Protein 33.2
MUSHROOM AND ONION MOZZARELLA CHICKEN
I found this on another recipe site and tweaked it a little. We ate it last night with super fresh mozzarella and LOVED it. We made some garlic mashed potatoes to go with it and also added some fresh mozzarella to the mashed. Excellent dinner.
Provided by citygirl716
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and onion powder. Cook until juices run clear. Set chicken aside, and keep warm.
- Stir mushrooms and onions into the skillet, and cook until tender. Return chicken to skillet, layer with mushroom and onions, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.
Nutrition Facts : Calories 449.9, Fat 30, SaturatedFat 9, Cholesterol 115.2, Sodium 272.5, Carbohydrate 6.1, Fiber 0.9, Sugar 2.5, Protein 38.1
CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS
Make and share this Cheese and Mushroom Stuffed Chicken Breasts recipe from Food.com.
Provided by jeniwan
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter over medium-high heat in large skillet . Add mushrooms, onion and garlic; cook 7 minutes or until vegetables are tender and liquid is evaporated, stirring occasionally. Remove from heat; cool slightly.
- Stir 1 cup cheese and lemon pepper into cooled mushroom mixture; spread 1/3 cup mixture onto each chicken breast. Fold chicken lengthwise in half; secure each with 2 wooden picks. Melt remaining 2 tablespoons butter; dip chicken into butter and roll in crumbs. Place in lightly greased shallow baking dish or pie plate; drizzle with remaining melted butter.
- Bake in preheated 450°F oven 20 minutes or until golden brown and chicken is cooked through. Sprinkle with remaining cheese. Bake 3 minutes more or until cheese is melted. Remove wooden picks before serving.
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