We love this Easy and Healthy Chicken Breast with Mushroom Pan Sauce recipe! With just a quick sear and a few ingredients you have the most amazing dinner and mushroom pan sauce (aka: GRAVY!).
Busy cooks love the convenience of chicken but sometimes it can get a bit dullsville…Laughing Spatula to the rescue!
This is not your same old, same old boring chicken breast recipe. No siree. This beauty is full of flavor and only requires a few ingredients. As an added bonus it only takes about 25-30 minutes from pan to plate!.
We kept the ingredient list small so you could make this Easy Chicken Breast recipe anytime without a trip to the grocery store.
But don’t let that fool ya, this dish is full of flavor! I used my simple searing technique to keep the mess to a minimum. I’ve included instructions below to make it easy!
HOW TO SEAR CHICKEN BREASTS PERFECTLY!
Step 1: Pat dry your chicken. Add olive oil to the chicken itself and not to the pan. Sprinkle liberally with salt and pepper. This will help form a crust.
Step 2: Heat skillet to medium high heat. Place chicken into dry pan and leave it alone for 4-5 minutes. Your chicken will tell you when it wants to be turned by releasing from the pan easily. Chicken is so smart. If it is not releasing from the pan easily then it isn’t ready! Continue to cook for another minute or two and turn.
WHAT IS THE PERFECT TEMPERATURE FOR CHICKEN?
- Chicken is done when it reaches 165 degrees.
- We love this one from OXO. It’s cheap, cheerful and really durable!
Once your chicken is perfectly seared, remove to a plate and a cover with foil while you make the pan sauce.
HOW TO MAKE MUSHROOM PAN SAUCE:
Reduce heat to medium. Add the butter to the skillet. Toss in the sliced mushrooms. DO NOT SALT. Salt can stop your mushrooms from reaching their full browness potential 🙂
Add your garlic for a few minutes, then the flour. Time for the chicken stock. Cook until thick about 3 minutes and serve over your perfectly seared chicken!
Dinner done and everybody loves you! I love it when everybody loves you!
TIPS TO MAKE THIS EASY CHICKEN BREAST WITH MUSHROOM PAN SAUCE RECIPE:
- Heat a non stick or cast iron skillet to medium high heat.
- DO NOT add oil to the pan.
- Pat dry chicken then rub your chicken with a few tablespoons of canola oil or extra light olive oil. ( extra virgin olive oil will work in a pinch but has a lower smoke point).
- Sprinkle liberally with salt and pepper. This will help for a nice crust.
- Place chicken into hot pan and leave it alone for 4-5 minutes. Your chicken will tell you when it wants to be turned by releasing from the pan easily. If it is still sticking then it isn’t ready!
- After you have turned your chicken and it is cooked through. Remove to a plate. Sauté the mushrooms, garlic and a bit of butter in the same pan.
- Add a the flour, and the chicken stock. Boom! Pan Sauce I.E. Gravy! I know! So easy!
This recipe and searing technique works for most all forms of protein, including fish and steak! In fact this would be a great recipe for steak. Simply switch out beef stock for the chicken stock.
More Healthy Chicken Recipes:
- Roasted Lemon Chicken with Potatoes and Rosemary
- 30 Minute Chicken Puttanesca
- French Onion Chicken
- Easy Chicken in Tomato Sauce
Other Recipes with Mushrooms:
- Cauliflower Rice with Mushrooms and Feta Cheese
- One Skillet Pork Chops with Mushroom Gravy
- Creamy One Pot Chicken and Rice with Mushrooms
- Make Ahead Mushroom Gravy
To easy chicken dinners with gravy!
Clink!
Kathi
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics!
Chicken Breasts with Easy Mushroom Pan Sauce
Ingredients
- 4 chicken breasts
- 2 tablespoons canola oil or extra light olive oil extra virgin will work in a pinch but has a lower smoke point
- salt and pepper
- 1 tablespoon butter
- 8 oz cremini mushrooms sliced
- 3 cloves large garlic chopped
- 2 tablespoon white flour
- 1 cup chicken stock
- additional salt and pepper to taste
Instructions
- Heat large non stick or cast iron skillet to medium high.
- Rub chicken with oil and sprinkle liberally with salt and pepper.
- Place chicken in dry pan (see searing instructions above).
- Let cook for 4-5 minutes on each side until cooked through and meat thermometer reaches 165 degrees.
- Remove from pan, cover and keep warm.
- Add 1 tablespoon of butter to hot pan and toss in mushrooms.
- Brown for several minutes. (do not salt it will keep mushrooms from browning). Once your mushrooms are as brown as desired, add a big pinch of salt and pepper.
- Add garlic and sauté for 3 minutes.
- Add flour and cook for about 1 minute.
- Add chicken stock, salt and pepper to taste.
- Serve sauce over seared chicken.
Notes
NO MESS CHICKEN SEAR TIP SHEET for this Easy Chicken Breasts with Mushroom Pan Sauce recipe:
- Heat a non stick or cast iron skillet to medium high heat.
- DO NOT add oil to the pan.
- Pat dry chicken then rub your chicken with a few tablespoons of canola oil or extra light olive oil. ( extra virgin olive oil will work in a pinch but has a lower smoke point).
- Sprinkle liberally with salt and pepper. This will help for a nice crust.
- Place chicken into hot pan and leave it alone for 4-5 minutes. Your chicken will tell you when it wants to be turned by releasing from the pan easily. If it is still sticking then it isn't ready!
- After you have turned your chicken and it is cooked through. Remove to a plate. Sauté the mushrooms, garlic and a bit of butter in the same pan.
- Add a the flour, and the chicken stock. Boom! Pan Sauce! I know! So easy!
Nutrition
Alf says
” We love this one from OXO. It’s cheap, cheerful and really durable! ”
Which one and what from OXO?
Recipe sounds great gonna try it tonight.
PS.Canola and seed oils are very inflammatory and should be avoided. Youre correct about EVOO having a low smoke point, just good olive oil is fine.
Kathi & Rachel says
Hi Alf – the link must have broken. Here is the OXO meat thermometer that Rachel and I both use https://amzn.to/49Hp9q6. Thanks! Kathi
Alf says
Hi Kathi, thanks for getting back to me so fast, the link wasn’t there in the first place. It’s almost the same price in GBP on Amazon UK as it is in dollars!
I cooked a couple of breasts for my wife and I after I messaged you. They turned out great, in fact my wife even said they were the best she’s tasted even including restaurant meals! I must admit, they were fantastic even if I say it myself. They stayed lovely and juicy too.
I made a couple of changes though, I used corn flour; corn starch for any Americans out there, a few tbl spoons of double cream/heavy cream, some dried tarragon and a tbl spoon of good Dijon mustard which added a nice little subtle kick.
We liked hem so much I’m cooking them again tonight.
Kathi & Rachel says
I’m so glad you loved it Alf! I can see the link is in there, you may have to refresh your browser to get it but it sounds like your all set! Hope you come back and try and a few more recipes! Kathi
Leah says
Can you add a shallot before stock, or will it change the flavour too much? Can’t wait!
Kathi & Rachel says
Hi Leah – I think a shallot would be great!
Vicki Logan says
Hi thinking of making this tonight,any recommendations as to what to serve with it please
Kathi & Rachel says
I would do rice or baked potato and a simple veggie like steamed broccoli or asparagus. Keep it fresh and easy! Hope you love it! Kathi
Terry C says
Hi! Too tired to cook what I had planned for tonight so I googled chicken breasts and mushrooms. This recipe came up and not only was it easy, so much flavor!
Thanks for sharing this recipe!
Kathi & Rachel says
Thank you Terry! We are so glad you enjoyed it!
Jessa says
I made this today and it’s delicious!
Thank you for sharing this recipe.
ellie says
okay I just want you to know I am very drunk right now but I skimmed your recipe like a week ago and read the words “chicken is so smart” and I thought it was somewhat funny and it’s been stewing in my brain since then and tonight i was just sobbing laughing thinking about the phrasing chicken is SO smart and I just want you to know you brought me so much joy btw good recipe
R Reed says
This was such an amazing find. I don’t like frying for various reasons. When I read your chicken sear tip. I couldn’t believe it.
It was that easy , very little clean up recipe. It’s changed everything about frying for me.
A succulent chicken and delicious sauce. We enjoyed every mouthful.
Thank you so much for sharing.
Best Regards
Rhonda
Kathi & Rachel says
So glad it worked for you Rhonda and thank you for the nice note!
Mary says
This. Was. Perfect! I added a splash of Marsala and some capers just because. I learned a few tricks about how to sear chicken in a hot pan, tell when it’s done and how to cook perfect mushrooms. A new family favorite has arrived!
Steve says
I’m going to try this tonight, but I wish i have to scroll through all the verbiage (three times for the same recipe!)
Kathi & Rachel says
Hi Steve – use the handy ‘jump to recipe’ button at the top of the post. It will take you right to the recipe card.
Yvette McCaughn says
Do you have to use a non stick pan? I have very heavy professional pans
Kathi & Rachel says
No you do not have to use non stick. In fact cast iron is a fave of mine.
Melissa I says
Chicken browned perfectly. I used GF flour and a touch of red wine with the chicken broth.
Kathi & Rachel says
Thank you for the note Melissa and the five stars! So glad you loved it!
Janet says
Such an awesome pan sauce! A great alternative to Chicken Marsala which I make a lot.’
Jacque says
This was amazingly easy and so good. Clean up a breeze as well!
Kathi & Rachel says
Everything we try to do for you guys! Thank you for the nice comment!
JoAnn Brengartner says
made this for dinner tonight and it was delicious, did corn starch in place of flour because I have celiac , and cannot have flour. Thank You for a wonderful recipe.
Susan says
Absolutely delicious and so easy! I had a gastric sleeve done back in August 2019. As a bariatric patient, I am always on the lookout for high protein, low carb dishes. I have had issues with hypersensitivity to smell/taste/texture since I woke up from surgery. My food choices have been very, very limited, especially with meats of any kind. I can usually eat a bite, maybe two, and then it tastes absolutely horrible to me. This dish was fantastic and although I could still only eat a few bites, due to my stomach size, I loved every bite and never got that “ick” taste that I’ve become so accustomed to for the last 6 months. I served it with some steamed asparagus. My boyfriend loved it as well! Thanks so much for helping me add another item to my food choices!
Kathi & Rachel says
Thank you for the nice review Susan! So glad you loved it. A few bites of something good is better than a whole plate of something not so good:). Good luck with your gastric sleeve!
Ken says
Easy to prepare but it took a bit of experimenting to bring out the flavor for the gravy. Either the stock I used wasn’t that great or the garlic was weak but it came out a bit bland. Then I added a bit of garlic powder salt and pepper and even tossed in a cup of beef stock to add some flavor then two tablespoons of Worcestershire sauce. Finally it came around and bursted with flavor in the gravy. It’s a simple and very fast thing to make and I paired it with white rice and placed the chicken and mushroom gravy over the rice and served steamed broccoli with it. Good recipe. I’ll provably work with it some more to make it even better!