We love this Easy 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 for this Easy Chicken Breasts with Mushroom Pan Sauce.
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 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.
And if you would like it with rice, try this Creamy One Pot Chicken and Rice . Just as easy only comes with a built in side dish 🙂
And one more tasty one pan chicken dinner, when you are all chickened out! Oven Baked, One Pan Roasted Chicken, Sausage and Potatoes!
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!
This easy to prepare chicken comes together in a flash with our easy sear technique!
- 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
- 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.
4 Weight Watcher Freestyle points per serving.
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!
Just made it for dinner. Added some zucchini and threw in some basil (which was in the fridge waiting to be used up) at the last stage. Yummy
Love that idea of adding veggies to the pan. We are so glad you liked it! Thanks for the 5 star rating! :).
I made this tonight and it was an instant hit! I didn’t change a thing. Kathy, thanks for sharing this recipe with us!
Just made this For tonight’s dinner, it was so good! My adult children loved it and even my picky teenager said it was really good! I will be making this at least once a month . Thank you for the recipe.
I am so glad you liked it Angie! It’s one of my go to recipes when I don’t have the time or energy to cook!
Hi! This looks scrumptious. Do you use regular chicken breasts, or thin sliced? Also, salted or unsalted butter? Thanks!
This recipe calls for just regular chicken breasts but you could sub thin ones if you prefer. Just reduce the cooking time. Most of the time you can assume butter is salted unless specified. Great questions! Thanks!
This recipe was easy and the whole family loved it. The chicken was simply seasoned yet full of flavor and very moist. Will definitely be making it again. Thanks for sharing.
I’m going to make this tonight. It sounds amazing.
Such gorgeous chicken! That sear is perfect. Love that it is one pan.
Thank you for the note Tara!
This is screaming for me to make it this coming week. My husband goes gaga over mushrooms so I know he will love this!
I hope you get a chance to try it! Thank you for the note!
I love how quick & easy this is – one pot recipes are so great for weeknight meals!
Thank you Kathryn! We do love our chicken around here!
Love one pan dishes and this one is such a scrumptious looking one! Going on my to-do list!