Skillet Chicken with Mushroom Sauce

Happy New Year everyone! It’s so hard to believe we’re in a new decade!

I’m going to share a quick and easy skillet chicken recipe that comes with a thick mushroom sauce. If you’re not a mushroom fan, reduce the mushrooms to 12-14 oz. I pack 16 oz into this dish for four servings. Baby bella mushrooms are some of my favorite to cook with, but use what you have or what looks good at the grocery store. It creates a thick savory mushroom sauce that goes great over pasta, mashed potatoes, rice, or a bed of veggies. I served mine over some sauteed zucchini tonight for a healthy alternative to the base of carbs. Enjoy!

Skillet Chicken with Mushroom Sauce

  1. Start by slicing the chicken breasts horizontally so you have 2 thin cutlets per breast. You can also purchase cutlets, but I find them to be too thin, and often too small. Depending on the thickness once you slice the chicken, you may need to lightly pound the cutlets to make them thinner. I do this by placing the chicken in a zip-top bag and lightly pounding it with a rolling pin. You want your chicken to be about 1/4 in thick when you’re finished. Salt and pepper both sides of the cutlets.
  2. Place the flour in a shallow dish. Dredge the chicken in the flour making sure to shake off any excess. Transfer to a plate. Reserve about 1 TBSP of flour for the sauce.
  3. Heat a large skillet over medium high heat with the olive oil and butter. I like cast iron because you can get a good sear. Make sure your pan is hot by testing the tip of the chicken. I normally dip the edge of the chicken into the pan and listen for the sizzle. When you hear the strong sizzle, then you know the pan is ready. Once your pan is hot and the butter is melted, brown your chicken for about 2 minutes per side. Cooking time varies based on your pan but you want a nice golden brown sear. You’re not cooking them through entirely at this point, so just focus on the browning. Remove chicken from the pan and set aside.
  4. Add garlic and shallots to the pan and cook for about 30 seconds, making sure to stir so it doesn’t burn. Add mushrooms and season with salt and pepper. Cook for 3-5 minutes. They will release their liquid, but keep cooking them until almost all the juices have cooked off. Sprinkle in about 1 TBSP of the leftover flour from the dredging step. Add chicken stock and parsley and scrape down the bottom of the pan to pick up the browned bits.
  5. Add the chicken back into the pan. Cover and simmer for about 5 minutes until the chicken has cooked through. Add more stock to thin the sauce if you want. The sauce will be thick.
  6. Serve over noodles, with rice, or over a bed of sauteed zucchini.

Sauteed Zucchini

I served the chicken and mushrooms over sauteed zucchini. To do this I chopped the zucchini into 1/4 in chunks. I heated a pan (iron skillet again) with about 1 TBSP of olive oil and added 1 minced garlic clove and 2 TBSP of minced shallot. I cooked that for about 30 seconds then added the zucchini. Let the zucchini hang out in the pan for 1-2 minutes without stirring or disturbing it. This helps to create some nice browning. If you overfill your pan, then the zucchini won’t brown, it will steam so make sure to use a pan large enough to have an almost single layer with minimal overlap. Then I stirred them, covered the pan, and cooked them on low for about 5 minutes to finish cooking.

This is a quick dinner that I have made numerous times before. I have served it over egg noodles, with a side of rice, or with mashed potatoes. It was just as good tonight served over the zucchini, and I didn’t feel any guilt after enjoying a nice big bowl 🙂



Spatchcock Chicken

If I’m going to roast a whole chicken, I almost always spatchcock it. This is a method of breaking down the chicken prior to cooking where you remove the backbone and flatten the chicken. I love cooking chicken this way because it cooks faster than roasting whole, and all the pieces have crispy skin.

On Thanksgiving I made the Expertly Spiced and Glazed Roast Turkey from Bon Appetit Magazine. We loved the flavor that the dry salt brine and glaze gave to the turkey, and I was excited to try it on a chicken as well.

Last night I broke down the birds and seasoned them with the dry salt brine. Then tonight I cooked them at 425 for about 70 minutes (glazing about every 15 minutes). You will have to adjust your cooking time based on the weight of your chickens. Mine were pretty hefty 🙂 They came out even juicer than the turkey! This is going to be my standard method for cooking chicken from now on.

I cooked 2 chickens so I would have enough for a few fresh meals, and enough to shred and freeze for quick meals later. I served them tonight brown rice (leftover from Monday), steamed green beans, and a pan dripping gravy. We’ll have the leftover dark meat tomorrow and Friday, and I’m going to shred and freeze the white meat for quick protein on a salad, or protein to add to enchilada filling.

If you’re looking to spatchcock a chicken, visit this link for detailed instructions on how to break down the chicken. It’s the same process for a turkey or any other bird. It’s so easy to carve as well once it’s cooked!



Both chickens, fresh out of the oven.
Part of the carved chicken.
How I served it: Chicken over brown rice with green beans and a pan dripping gravy.