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
Is there a sub for the white flour that could make it whole30 compliant?
This is an excellent recipe. I made it today and will definitely make it again!
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”.
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!
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!
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!
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 .
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
Do you know how many Weight Watcher points this is? It looks good!
I calculate 4 per serving, but if you go light on the butter and canola you could probably reduce that by 1!
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
I made this dish last week and I loved it so much that I had to share the recipe with a friend! So simple and easy and so good! Definite keeper! Thanks for sharing!
Could you use vegan stock its all I have…..
absolutely!
Looks easy and delicious recipe. Just love it. Will try it soon.
I just made this and boy was it a hit! Raves all around the table. This is a definite keeper. Thank you so much!!