Mushroom Skillet Chicken
This Mushroom Skillet Chicken is a great batch cook meal for a week of lunches or a tasty weeknight dinner.
When I was a kid, one of my favourite dishes included a secret ingredient – cream of mushroom soup. To be honest, it was a bit of an odd recipe, a Curried Beef Casserole dish that was passed down from my grandmother to my mother, but I’m pretty sure it just came off the back of a Campbell’s soup label. (No offence, Mom.) Although it was an odd combination of ingredients, it seemed to work, and the creamy mushroom component was my favourite part of the dish.
Mushrooms are a bit of an acquired taste, but love them or hate them they are one heck of a superfood. It is said that there are over 10,000 known varieties of mushrooms, many of which have been used around the world for years due to their availability and versatility. Today in stores, we a limited to only a few varieties including; white button, portobello, crimini, oyster, shiitake, porcini and chanterelles, and depending on the variety, mushrooms are a rich source of fibre, vitamins, minerals and phytonutrients. Moreover, many mushrooms are known for health healing properties and have been used medicinally by cultures for over 6,000 years. Food is amazing!
Although mushrooms can technically be eaten raw, I don’t think it is the best use of their flavour. Cooking mushrooms concentrate their flavour and brings out notes of sweet earthiness. For this particular dish, I wanted to make a thick and rich mushroom broth without added cream or opening a can of Campbell’s soup. I used a small batch of crimini mushrooms because it is what I had on hand, but you could also use white button, shiitake, or chanterelles, or even better a combination of all of the above. I think this recipe would pair very well with some roasted potatoes or a simple side of steamed rice.
Mushroom Skillet Chicken
I used cremini mushrooms for this recipe, but you could use any type or combination of mushrooms you like. The herbs in this dish are what I had on hand, but you could also use dried herbs if you don’t have fresh.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Mains
- Cuisine: Paleo, Gluten-Free, Dairy-Free
- 4 chicken breasts
- 1 tablespoon butter
- 8oz or 220g cremini mushrooms, diced (or a combination of types)
- 1 small onion, minced
- 2 cloves garlic, diced
- 1.5 cups chicken or vegetable broth
- 2 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 2 tablespoon whole wheat flour or tapioca starch
- Sea salt and pepper, to season
- Pre-heat the oven to 400° F.
- In an oven-proof skillet on medium heat brown the chicken. Season all chicken breasts with salt and pepper on both sides. Add the butter to the pan, allow to melt and sear the chicken for 3 minutes per side.
- Once the chicken has been browned, remove it from the skillet and set it aside. You need to brown the chicken to ensure that it locks in the moisture during the cooking process.
- Once the chicken has been removed from the pan add a splash of broth to deglaze the bottom of the pan, about 2 tablespoons. The broth with help to remove any charred bits from the bottom of the pan, you want to keep this as it will add more flavour to the dish.
- When the pan has been deglazed, add the onion and garlic to the pan and allow to cook for 1-2 minutes until softened.
- Return the chicken to the pan, laying it evenly in the pan. Add mushrooms to the pan, scattering them around the chicken and cover with remaining broth.
- Add the thyme, rosemary and bay leaf and cover skillet. Transfer to the oven and bake for 20 minutes.
- When baking is complete, remove chicken from the skillet and set aside momentarily.
- Place the skillet with broth on the stovetop and bring to a boil. Bring the broth to a boil, and while whisking, add flour and reduce to a simmer. Cook the broth for 5-7 minutes, whisking often, or until a thick texture has been reached. Once the broth has reduced and thickened remove from the stove top.
- Return chicken to skillet to serve, or add chicken to a plate and top with warm mushroom sauce.