Easy Skillet Chicken with Mushroom Sauce is the perfect answer to the age-old question, “what’s for dinner tonight?” It’s perfect because it’s quick, easy, and, more importantly, because it’s delicious, and your family will love it!
You can have this dish on the table in 30 minutes flat and then rest on your laurels while your family pours on the compliments! Of course, I’d never tell you how easy this creamy chicken mushroom recipe is to prepare, and, after one bite, no one would believe it anyway.
Skillet Chicken with Mushroom Sauce is a pan-seared chicken breast sauteed in a cast-iron skillet, then topped with a creamy mushroom sauce made with white wine, herbs, and mushrooms, and then baked in the oven until tender and juicy!
This versatile chicken cast iron skillet recipe is perfect for a quick weeknight dinner; it’s also a wonderful main dish that you would be proud to serve your guests or for any special occasion.
Can I substitute dried herbs for fresh herbs?
The other nice thing about this recipe is that while the recipe calls for fresh herbs, you can easily substitute dried herbs in a pinch, or even a combination of fresh and dried herbs work too.
Dried herbs have a more concentrated flavor than fresh, so if you use dried, you will need to reduce the amount by two-thirds. For example, this recipe calls for two tablespoons of fresh rosemary, if you are using dried, you would only use two teaspoons.
Can you use either white or dark meat?
I use a combination of white and dark meat for this easy skillet chicken recipe because my husband likes white meat and I like dark meat, but feel free to use all white or all dark meat. If you use a mix and the breasts are large, cut them in half so that they will be done at the same time as your smaller pieces.
If you like chicken recipes, you also might like these quick, easy and delicious recipes: Skillet Chicken with Lemon and Olives, Creamy Chicken Skillet with Bacon & Mushrooms, and Healthy Chicken and Cauliflower Skillet. Need more? Check out all of my chicken recipes here.
How to make it:
The ingredients are pretty much what you would expect: chicken (white or dark meat, bone-in, skin-on), fresh or dried rosemary, fresh or dried thyme, and fresh or dried parsley.
You will also need fresh mushrooms, olive oil, kosher salt, ground black pepper, all-purpose flour, chicken broth, white wine (any kind will do), and Dijon mustard.
When you are ready to make Skillet Chicken with Mushroom Sauce, gather your ingredients and preheat the oven to 400 degrees F.
Pat the chicken dry and season on both sides with salt, pepper, and one-half of the rosemary and thyme.
Place a large cast-iron skillet or another heavy-duty, oven-proof skillet over medium heat. Add the olive oil. When the olive oil is shimmering, add the chicken skin-side down and cook for 5-6 minutes or until the chicken is browned.
Turn the chicken over and place it in the oven. Bake 15-20 minutes or until the chicken is done and registers 165 degrees F on a meat thermometer inserted in the thickest part of the chicken and not touching a bone.
When the chicken is done, very carefully remove the skillet from the oven and remove the chicken. Set the chicken aside and cover with foil or a pot lid to keep warm.
Add the mushrooms to the skillet and cook over medium-high heat for about 4 minutes.
Stir the mushrooms frequently. Add the flour to the skillet and stir until the mushrooms are coated. Add the chicken broth, wine, and mustard. Cook and stir until the mixture is thick and bubbly which will take about two-three minutes.
Add the remaining rosemary and thyme and one-half of the parsley. Mix well and bring back to a boil.
Remove the pan from the heat and add the chicken back to the pan. Spoon the sauce over the chicken and top with the remaining parsley. Serve immediately.
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Skillet Chicken with Mushroom Sauce
Ingredients
- 6 pieces of chicken bone in, skin on**
- 2 tablespoon fresh rosemary minced, or 2 teaspoon of dried rosemary*
- 2 tablespoon fresh thyme minced, or 2 teaspoon of dried thyme*
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms sliced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- ½ cup dry white wine can substitute an additional ½chicken broth
- 2 tablespoon Dijon mustard
- 2 tablespoon fresh parsley chopped, or 2 teaspoon of dried parsley flakes*
Instructions
- Preheat oven to 400 degrees F.
- Pat the chicken dry and season on both sides with salt, pepper and ½ of the rosemary and thyme.
- Place a large cast iron skillet or another heavy-duty, oven-proof skillet over medium heat. Add the olive oil. When the olive oil is shimmering, add the chicken skin side down and cook for 5-6 minutes or until the chicken is browned.
- Turn the chicken over and place in the oven. Bake 15-20 minutes or until the chicken is done and registers 165 degrees F on a meat thermometer.
- Very carefully remove the skillet from the oven and remove the chicken. Set the chicken aside and cover with foil or a pot lid to keep warm.
- Add the mushrooms to the skillet and cook over medium-high heat for about 4 minutes. Stir frequently. Add the flour to the skillet and stir until the mushrooms are coated.
- Add the chicken broth, wine, and mustard. Cook and stir until the mixture is thick and bubbly which will take about 2-3 minutes. Add the remaining rosemary and thyme and ½ of the parsley. Mix well and bring back to a boil.
- Remove the pan from the heat and add the chicken back to the pan. Spoon the sauce over the chicken and top with the remaining parsley. Serve immediately.
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