Mediterranean Chicken and Mushroom Skillet
What do you get when you combine Mediterranean flavors with a chicken and mushroom skillet recipe? A 30-minute dish they'll sit down to savor.
- 1 Tablespoon olive oil
- 1 Pound (4 small) boneless skinless chicken breasts
- 1 Pound sliced fresh mushrooms
- 1 onion, finely chopped
- 1/2 Cup cup chicken broth
- 1 clove garlic, minced
- 1/2 Teaspoon dried thyme leaves
- 1/2 Cup ATHENOS Traditional Crumbled Feta Cheese
- 1 Tablespoon chopped fresh parsley
Calories Per Serving283
Folate equivalent (total)40µg10%
This creamy chicken mushroom recipe will have everyone licking their plates! It looks and tastes gourmet but is quick, easy, pantry friendly and all made in one skillet. This creamy mushroom chicken is made with lightly dredged chicken cutlets cooked until golden, caramelized baby bella mushrooms sautéed in butter and creamy Dutch potatoes all swaddled in the aromatic, Parmesan cream sauce laced with garlic and Italian herbs. I’ve included instructions on how to add baby Dutch potatoes directly to the mushroom sauce OR you can serve the creamy mushroom chicken over a bed of mashed potatoes, rice or pasta. Throw in a big green apple salad and breadsticks and a 30-minute dinner just upgraded to gourmet!
One skillet chicken dinners are a weeknight lifesaver – you can never have enough. Some of our back-pocket favorites include Creamy Tuscan Chicken, Summer Tuscan Chicken, Chicken Florentine Chicken and Mushroom Sauce, Lemon Pepper Chicken and Asparagus, Chicken Piccata and Coconut Chicken.
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Skillet Mushroom Chicken Thighs
Chicken thighs. Cremini mushrooms. Tons of garlic. All the butter. And fresh thyme. The five key ingredients to a dinner I had every day this entire week.
No, wait, I had pizza on Friday but I legit had this three days in a row, and it was so so good.
The chicken thighs were cooked perfectly – golden brown, juicy, melt-in-your mouth – which paired with the softened, tender cremini mushrooms swimming in the garlicky, buttery sauce infused with all the fresh thyme leaves.
I love the mushrooms so much – they soak up all the juicy bits! So sometimes I’ll even bring down the chicken thighs to one pound and increase the mushrooms to 16 ounces. Even ratios is totally a thing. And you can never have too many mushrooms.
- 2 chicken breast halves, boneless, skin-on
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 8 ounces fresh mushrooms, sliced 1/4 inch thick
- 1 pinch salt
- ½ cup water
- 1 tablespoon butter
- salt and ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Season chicken on all sides with salt and ground black pepper.
Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
Turn chicken over stir mushrooms with a pinch of salt into skillet. Increase heat to high cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil set aside.
Set skillet on the stovetop over medium-high heat cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
- 4 (6 ounce) bone-in, skin-on chicken thighs
- ¼ cup fresh lemon juice, plus more for serving
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh oregano, plus more for garnish
- ½ teaspoon crushed fennel seeds
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 large red onion, sliced (¼-inch)
- 1 pint cherry tomatoes
- 1 cup uncooked orzo
- ⅓ cup pitted Kalamata olives
- 1 ½ cups unsalted chicken broth
- Chopped fresh flat-leaf parsley for garnish
Combine chicken, lemon juice, garlic, rosemary, oregano, fennel seeds and 2 tablespoons oil in a large zip-top plastic bag. Seal the bag refrigerate for 25 to 30 minutes.
Remove the chicken from the marinade and pat dry (discard marinade). Sprinkle the chicken evenly with salt and pepper. Heat the remaining 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high heat. Arrange the chicken, skin-side down, in the pan cook, undisturbed, until browned and crispy, about 7 minutes. Flip and cook until browned on other side, about 4 minutes. Transfer to a plate. (The chicken will not be cooked through.) Do not wipe the pan clean.
Add onion and tomatoes to the pan cook over medium-high heat, stirring occasionally, until the onion is charred and the tomatoes are blistered, about 5 minutes.
Preheat oven to broil with rack in center position. Add orzo and olives to the mixture in the skillet stir to combine. Stir in broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and nestle the chicken, skin side up, into the mixture. Cover and simmer over medium-low heat until the orzo is al dente and a thermometer inserted into the thickest portion of chicken registers 165°F, 14 to 15 minutes.
Remove from heat let stand, covered, for 5 minutes. Uncover and broil until the chicken skin is crisp, 2 to 3 minutes. Garnish with parsley, oregano and a squeeze of lemon juice, if desired. Serve immediately.
What Ingredients You Need
The perfect balance of tanginess with bold spice is achieved in this dish by using simple yet vibrant ingredients.
Each component is itself a flavor powerhouse, and together they combine in just one pan to create an absolutely crave-able smooth, zesty, rich, and spicy Chicken and Mushrooms recipe.
- Chicken breasts
- Butter – or oil
- Onion – chopped
- Garlic – minced
- Button mushroom – sliced
- Cajun seasoning
- Cream cheese – your choice of regular or low-fat, softened
- Lemon juice
- Parsley – chopped
If you have not cooked with Cajun seasoning before, I promise that after trying this recipe it will be one of your favorites.
You can purchase Cajun seasoning at the store, or easily create your own Best Ever Blackened Seasoning blend with paprika, onion powder, garlic powder, a bit of cayenne, and other simple spices. Make a jarful and keep your spice rack stocked at all times!
What is Mediterranean chicken?
Mediterranean recipes usually contain more herbs, veggies and lean meat. The Mediterranean diet is considered to be one of the healthiest ways to eat. Check out Oldways for some great Mediterranean diet resources.
This recipe is heavy on veggies- mushrooms, spinach and onions as a base for a flavorful topping over chicken tenders. Here we are using oregano and garlic as our main seasonings- feel free to add in others as desired.
Italian Skillet Chicken with Tomatoes and Mushrooms | The Mediterranean Dish
This looks and sounds like the beginning of a really great recipe. A few thoughts on this recipe though. One, use the oregano sparingly. Some oregano can be rather strong. I prefer the Mediterranean brands as I find them to be milder in flavor. I would sprinkle the oregano on the chicken and in the remainder of the recipe but again sparingly. No need to measure you won’t be using that much oregano. A little goes a long way. I prefer sauteing my garlic and flour first So instead add the flour and garlic to the mushroom and fat mixture and cook a little (a few minutes or so) to get rid of the raw flour taste. Add a tad more oil if needed to create a roux. Then proceed with recipe as instructed. Sincerely, Online GrannySharon
Easy, flavor-packed skillet chicken dinner w/ an Italian twist! Chicken cutlets cooked in a white wine sauce w/ garlic, tomatoes, mushrooms! 30 mins or less
This Easy Italian Skillet Chicken Is Totally Irresistible
If you’re looking for a way to make chicken breasts really special, a bit of white wine and mushrooms makes a gorgeous pan sauce that has a ton of flavor, and is still fast enough for a weeknight dinner.
The key to making chicken breasts really sing is to make sure not to let them dry out. This recipe starts out by cutting the breasts into 1/4-inch-thick cutlets, which helps make sure everything cooks evenly, so none of the chicken dries out while you wait for the rest of it to cook. My old cooking professor used to say, “If it looks the same, it cooks the same.”
The chicken is seasoned with salt, pepper, and dried oregano, and then it’s dredged in a bit of flour before sautéing it until it is just golden brown on the outside. Then it’s taken out and set aside while the pan is used to create a gorgeous, Italian-inspired pan sauce of sautéed mushrooms, garlic, tomatoes, and oregano. Then add just a bit of wine for flavor and let it cook until the sauce is slightly reduced, and the chicken goes back into the pan to finish cooking. Simmering the chicken in the sauce gives it a lovely flavor, and it also helps make sure the chicken doesn’t dry out from cooking.
If you want to get in some extra vegetables, you can add a handful of baby spinach at the end and let it wilt into the sauce. All said, this whole dish should be ready to serve in less than 30 minutes, and it’s perfect over pasta. The author suggests a short pasta like orzo, or even couscous. Good Italian bread is also a nice idea, because you can use it to soak up any leftover sauce, and with a lovely white wine sauce like this, you wouldn’t want to leave any of it behind in the pan.
Get the Recipe: Italian Skillet Chicken from The Mediterranean Dish
- 4 chicken breast cutlets (4 ounces each, about 1/2 inch thick), trimmed
- ½ teaspoon ground pepper, divided
- ¼ teaspoon kosher salt plus 1/8 teaspoon, divided
- ¼ cup all-purpose flour
- 3 tablespoons extra-virgin olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 8 ounces shiitake mushrooms, stemmed and sliced
- ½ cup chopped yellow onion
- 1 teaspoon fresh thyme leaves, plus more for garnish
- ½ cup Marsala
- ½ cup unsalted chicken broth
- ½ tablespoon butter
Season chicken with 1/4 teaspoon each pepper and salt. Place flour in a shallow dish and dredge the cutlets in it, pressing gently to fully coat.
Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add half the cutlets and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and the remaining cutlets. Cover to keep warm.
Add the remaining 1 tablespoon oil and creminis to the pan cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to a bowl. Add shiitakes to the pan and cook, stirring occasionally until tender, 4 to 6 minutes. Transfer to the bowl and season with the remaining 1/8 teaspoon salt.
Add onion, thyme and the remaining 1/4 teaspoon pepper to the pan cook, stirring often, until the onion is translucent, 2 to 3 minutes. Return the mushrooms to the pan. Stir in Marsala and broth, scraping up any browned bits. Simmer over medium heat until slightly reduced, about 2 minutes. Remove from heat and stir in butter. Serve the chicken topped with the sauce.
What to serve with this dish
A sauce this good calls for something worthy of soaking and mopping up this liquid gold!
Creamy Mashed Potato rates highly amongst my picks (or here’s the low carb version – Creamy Mashed Cauliflower)
Pasta, polenta, mashed beans or plain rice (brown, white, jasmine, basmati – find them all here)
Crusty bread or soft dinner rolls are always good for mopping
Then something green and clean to complete your plate. The chicken is pictured with store-bought mixed greens with my reliable Everyday Salad Dressing (any vinegar, oil, mustard). Use for everything – and I really do. Fresh leafy greens, chopped juicy veg (cucumber, tomato), shaved raw veg (fennel, asparagus), or even steamed vegetables (broccoli, beans, peas!). Enjoy! – Nagi x