This is such a perfect weeknight dinner. This easy and healthy chicken breast with mushroom pan sauce recipe will become one of your regular weeknight rotations! With just a quick sear and a few ingredients you have the most amazing dinner and mushroom gravy.
Why We Love This Chicken and Mushroom Gravy Skillet
This Chicken and Mushroom Gravy Skillet is one of my all-time favorite comfort food recipes—and for good reason. I’ve been making it for years, especially on rainy Seattle weeknights when I needed something quick, cozy, and full of flavor. I’d light a candle, put on some soothing jazz, and in under 30 minutes, dinner was served.
This easy one-pan chicken dinner checks all the boxes:
- Packed with savory flavor, thanks to the rich mushroom pan sauce.
- Uses simple, pantry-friendly ingredients you likely already have.
- Quick and easy to make—just 25 to 30 minutes from stovetop to table.
- Beginner-friendly, and perfect for home cooks of all skill levels.
- A healthier, homemade alternative to takeout with restaurant-quality taste.
Whether you’re looking for a weeknight dinner idea or a cozy Sunday meal, this skillet chicken recipe will become a regular in your rotation.
How to Perfectly Pan Sear Chicken Breasts
- 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 the chicken form a crust.
- Step 2: Heat skillet to medium high heat. Place chicken into dry pan and leave it alone for 4-5 minutes.
- Step 3: Your chicken will tell you when it wants to be turned by releasing from the pan easily.
- If it is not releasing from the pan easily, then it isn’t ready! Continue to cook for another minute or two and turn.
- Step 4: Once your chicken is perfectly seared, remove to a plate and a cover with foil while you make the pan sauce.
Chicken Breasts are Fully Cooked at 165 degrees Fahrenheit.
Because we are making a simple pan sauce, the chicken breasts will not be submerged and finish cooking in the sauce, and so they need to be fully cooked before we make the mushroom gravy.
- Chicken breasts are fully cooked once they reach 165 degrees internally.
- Always measure chicken temperature at the thickest, most center point of the meat.
- We always recommend using an electronic meat thermometer for the most accuracy.
- This is my favorite meat thermometer. It’s less than $8 and I think every home cook needs one.
Mushroom Pan Sauce Recipe
Mushroom pan sauce is so, so good. It’s earthy, with restaurant quality flavor and it’s so easy, and you can use this recipe to go with pork chops, or even steak!
Mushroom Pan Sauce Instructions
- Using the pan we used to cook the chicken, turn heat to medium.
- Add butter to the skillet, and toss in the sliced mushrooms.
- Note: Do not salt the mushrooms. Salt can stop your mushrooms from reaching their full browning potential.
- Add garlic, and then flour.
- Add chicken stock, and whisk well to combine, eliminating any lumps.
- Cook until thick (about 3 minutes) and serve over your perfectly seared chicken!
TLDR: Chicken Dish with Mushrooms Recipe
If you just want to know how to make this quickly, here’s a quick snapshot of the instructions.
- Heat a non stick or cast iron skillet to medium high heat.
- Pat dry chicken, then rub with a few tablespoons of canola oil or extra light olive oil.
- Sprinkle liberally with salt and pepper.
- Place chicken into hot pan and leave it alone for 4-5 minutes.
- After you have turned your chicken, and it is cooked through to 165 degrees, remove to a plate.
- Sauté the mushrooms, garlic and a bit of butter in the same pan.
- Add flour, and the chicken stock. Whisk.
- Spoon the mushroom sauce over the chicken breasts and serve.
This sauce is so good, you’ll want to slather it on everything. In fact this would be a great recipe for steak. Simply switch out beef stock for the chicken stock. If you want another pan sauce recipe, check out this Steak with Pan Sauce.
More Healthy Chicken Recipes:
- Roasted Lemon Chicken with Potatoes and Rosemary
- Baked Boneless Skinless Chicken Thighs
- Rosemary Chicken
- Baked Blackened Chicken
- 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! – Kathi and Rachel
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 tbsp canola oil or extra light olive oil
- salt and pepper
- 1 tbsp butter
- 8 oz cremini mushrooms sliced
- 3 cloves large garlic chopped
- 2 tbsp white flour
- 1 cup chicken stock
- additional salt and pepper to taste
Instructions
Searing Chicken
- Heat large non stick or cast iron skillet to medium high.
- Pay chicken dry with a paper towel. Rub with oil, and sprinkle liberally with salt and pepper.
- Place chicken in pan.
- Let cook for 4-5 minutes on each side until cooked through and meat thermometer reaches 165 degrees.
- Remove from pan, cover with foil to keep warm.
Mushroom Pan Sauce
- Using the same pan chicken was cooked in, add 1 tablespoon of butter along with mushrooms. Turn heat to medium.
- Brown mushrooms for several minutes. Once mushrooms are browned 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. Remove from heat. Whisk until fully combined.
- Serve sauce over seared chicken. Enjoy!
S. Collins says
Just fixed this for dinner and it was delicious! I don’t fool with anything too complicated because I just don’t have the patience or the time to do those, but we do love good wholesome food. Since my DH is borderline diabetic, we try to stay low carb. This was easy and yummy. Thank you for a great recipe. I’ll be cooking this on a regular basis.
Renee says
Googled for pan seared chicken breast with mushrooms and I got several options. Glad I chose your recipe. The mushroom gravy was the best I ever made and I’m sure it was due to your tips. I served this with roasted asparagus and it was a fantastic meal and I’m also happy to see it’s low in WW points too.
Marilou says
My favorite chicken recipe ever; I eat it all the time and am making it for friends tomorrow night! Love it! Thank you!
Ryan says
Amazing.
Flavorful, easy and the whole family enjoyed it.
My oldest son even asked if it was grandmas recipe! You know its good if that question is asked!
Thanks ladies, this meal is getting added to the rotation!
Ruth Hessling says
I make home make TV dinners and thought this would be a good one. Wrong. Isn’t going to make it into the TV dinners. I’m eating it all myself. So delicious
LaughingSpatula.com says
I love that! Thank you!
Joanna says
Thank you, delicious recipe, so easy, my all of a sudden picky teen loved it!
Cortney says
Coul I use chicken broth instead?
LaughingSpatula.com says
I think you mean opposed to ‘chicken stock’. Yes, either would work.
Jacob Zehel says
It was excellent!! I liked mine a little more watery so I added more stock also when you have leftovers it doesn’t thicken up!!! Very good I ate it over cauliflower rice!!! Delicious!!!
LaughingSpatula.com says
love the idea of cauliflower rice! Thank you for the nice note, so glad you liked it!
Rose says
Is there a sub for the white flour that could make it whole30 compliant?
Koquese says
This is an excellent recipe. I made it today and will definitely make it again!
LaughingSpatula.com says
Hi Rose – I found this on the Whole30 website and hope it helps! “you can have almond flour, coconut flour, tapioca flour, cassava flour and other non-grain-based flours”.
Vanessa says
Super easy and delicious. I added onions with the mushrooms to sauté. Huge hit! We had it with Brussel sprouts and baked potatoes. Husband wants to have it with extra sauce on rice. Thank you so much!
Becka says
Great recipe . I used double the mushrooms. I added about a half cup of Riesling when the mushrooms were done let it cook off. Then an extra1/2 tbs of flour and 1/2 cup of stock. Served with Jasmine rice (w. Chicken bullion, chives, & garlic), and sauteed spinach. Sooooo delicious. Will be making this again very soon!
Katherine Edwards says
Oh. My. Gosh! This recipe is amazing! I was searching for a new (easy) chicken recipe online and cane across this. It’s easy and delicious! I used chicken tenderloins because that’s what I had. The chicken ended up so moist. The gravy was the easiest I’ve ever made. I served the gravy over rice. My husband and I loved it. It’s definitely our newest and favorite chicken with gravy recipe. Thank you so much!
Heather says
Made this for dinner tonight and it was really delicious. Will definitely make again. I served it with quinoa and carrots with some butter. The sauce was great .
Erika says
I just made this recipe today and it was so good I have to leave a comment! I paired it with some garlicy cauliflower mashed potatoes and it was heavennnnn! Thank you
Nancy says
Do you know how many Weight Watcher points this is? It looks good!
Kathi @ LaughingSpatula.com says
I calculate 4 per serving, but if you go light on the butter and canola you could probably reduce that by 1!
Tridej says
Have never seared chicken this way – used avacado oil and cooked everything in a cast iron skillet on the grill. Delicious- will make again and will use the searing method with other recipes. Thanks for sharing I love learning new techniques