Description
This Skillet Chicken and Mushrooms is a simple one-pan meal that combines juicy chicken breasts, tender mushrooms, and melted cheese for a rich and satisfying dinner. It’s easy to prepare, packed with flavor, and perfect for busy weeknights or family meals.
Ingredients
- 1 pound chicken breasts
- Salt and black pepper, to taste
- ½ teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 8 ounces mushrooms, sliced
- 1 teaspoon soy sauce or liquid aminos
- ¼ teaspoon dried thyme leaves or 1 fresh thyme sprig
- 1 tablespoon butter
- 2 tablespoons heavy cream
- 4 ounces mozzarella cheese, shredded
- 1 ounce Parmesan cheese, shredded
Instructions
- Preheat the oven to 400°F (200°C).
- Pound the chicken breasts to about 1-inch thickness and cut them in half to make 4 pieces.
- Season both sides with salt, black pepper, and garlic powder.
- Heat 1 tablespoon olive oil and butter in an oven-safe skillet.
- Add mushrooms, soy sauce, and thyme.
- Cook for about 5 minutes until mushrooms are tender.
- Remove mushrooms from the skillet and set aside.
- Add the remaining olive oil to the skillet.
- Sear the chicken for 2–3 minutes on each side until lightly browned.
- Stir the heavy cream into the cooked mushrooms.
- Spoon the mushroom mixture over the chicken.
- Sprinkle mozzarella and Parmesan cheese evenly over the top.
- Transfer the skillet to the oven.
- Bake for about 15 minutes or until the chicken reaches 165°F and the cheese is melted.
- Serve hot with your favorite side dishes.
Notes
- Serve with mashed potatoes, rice, pasta, or roasted vegetables.
- Pair with a fresh green salad for a lighter meal.
- Garnish with fresh parsley or thyme before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven until warmed through.
- Freeze cooked chicken for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
- Avoid overcooking during reheating to keep the chicken juicy.