Skillet Chicken With Mushrooms And Caramelized Onions
This skillet chicken with mushrooms and caramelized onions is a rich, restaurant-style one-pan meal made with golden seared chicken, deeply caramelized onions, and tender mushrooms simmered in a savory pan sauce. Built from the fond in the skillet, the sauce develops deep flavor as everything cooks together, creating a comforting and elevated dinner perfect for weeknights or special occasions.
Recipe Highlights
- Restaurant quality meal prepared easily at home.
- The skillet allows the mushrooms and onions to caramelize beautifully releasing their natural sugars.
You’ll need these ingredients…
- Boneless, skinless chicken breast
- Mushrooms of choice
- Yellow or sweet onion
- Oil for cooking
- Fresh herbs (i.e thyme, rosemary)
- Butter
Avoid these mistakes, helpful recipe tips
- Oil is your friend, not butter. Do not make the mistake and start with butter with something at such a high heat.
- Do not use a non-stick pan. I understand they are popular but when it comes to caramelization it’s the worst thing you could use. Some ingredients need to stick to create flavor
- The best onion will be an onion with an higher sugar content. Avoid white, pearl onions because they will not caramelize as well.
- My favorite mushrooms for this recipe are shitake or baby bella mushrooms. They have a overall better flavor and keep a nice texture to them. To add, make sure your chicken breast cutlets are thinly sliced.
How to store the recipe
Making skillet chicken with mushrooms and caramelized onions it stores very well. You can heat the recipe up in the microwave or place back in the skillet with a little oil and bring it up to temp.
Store in the refrigerator in an air tight container for about 3 days. You can also freeze the recipe as well and save for later in the week.
What to serve with skillet chicken with mushrooms and caramelized onions
Skillet Chicken With Mushrooms And Caramelized Onions
Skillet chicken with mushrooms and caramelized onions is a great and easy to make date night or small family meal.
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Servings: 2 serving
Calories: 356kcal
Ingredients
- 1 pound boneless, skinless chicken breast thin cutlets
- 8 ounce mushroom
- 1 medium onion yellow or sweet onion
- 1 tablespoon chopped thyme
- 1 tablespoon butter
- oil for cooking
- salt and pepper to taste
Instructions
- Season chicken with salt and pepper and prep onion, herbs and mushroom
- In a skillet on medium high heat add about 1 TB of oil, lay chicken in pan and do not crowd chicken. Cook in batches if needed.
- Cook chicken to an internal temp of 165°F which is fully cooked, remove from pan then toss in chopped mushrooms
- Continue to cook and stir mushrooms until they begin to sweat as shown in video. When that happens add in the sliced onions then salt and pepper.
- Continue to cook and stir until the mushrooms and onions start to stick to the pan then lower the heat to medium. Continue mixing around, allowing the ingredients to stick a little then mix them around again.
- When everything is caramelized after about 10 minutes add in butter and herbs. Mix around about 2 minutes allowing the butter to melt into the dish evenly and herbs become fragrant.
- Remove from heat, place the chicken on a plate then top with mushrooms and onions. Serve.
Video
Nutrition
Calories: 356kcal | Carbohydrates: 9g | Protein: 52g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 316mg | Potassium: 1282mg | Fiber: 2g | Sugar: 5g | Vitamin A: 244IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 2mg
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I didn’t realize my husband had marinated the breasts ahead of time with Kinder sauce. I decided to follow the recipe without the seasonings. Fabulous, not a problem, delicious!
Actually, this recipe sounds delicious. I can’t wait to fix it.
This came out great! I had to use vegan soy free butter and kosher salt, because I’m currently on an iodine free diet, and it was fantastic! I actually cut the chicken into cubes, to make the cook time faster. Made that way you could probably serve it over egg noodles, which I’m going to try tonight.
So good! I was a little skeptical about cooking the mushrooms and onions first before adding the butter because I’ve always added the butter first but I followed these directions and it was so good! A new favorite recipe!! & easy to make! Thank you for sharing!