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Skillet Chicken with Mushroom and Onion Sauce- a quick and easy one pot skillet dinner perfect for busy weeknights when you crave something fresh and comforting.
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I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Easy Skillet Chicken Mushroom Onion Sauce
There are busy weeknights when I can’t seem to pull together a well-planned out meal and I find myself staring at a fridge, trying to cobble something together with the ingredients on hand. One evening, my husband and I had a random craving for Chicken Marsala- only to realize we didn’t have any marsala. Or wine (which in this house is really a rare occurrence, but I digress.) We had all the other parts to make a delicious chicken dish though- and decided to wing it, and come up with our own new recipe.
This delicious, easy Skillet Chicken with Mushroom and Onion Sauce recipe is what I came up with- and my husband and I both agreed we might actually like it even more than our go-to chicken marsala recipe!
This dinner takes only one pot- so it’s easy to clean up, and easy to make. There is minimal work- just a little stirring, and watching that it doesn’t burn or stick- and it is a great way to use up ingredients you have sitting around before they go off. We seem to always have some mushrooms and chicken in the fridge, so this was a no-brainer!
This dish is easy enough for busy weeknights, but also makes for an impressive dinner party main. Simply double (or triple) the dish to make as much as you need! If you’re making a bigger batch, the only thing to change up in the cooking method is to be sure you don’t overcrowd the pan so the chicken can get a great sear. Simply brown the chicken in batches- but once the chicken is browned, it can all cook in the same pot.
I hope you love this as much as we did!
What to Enjoy with One Pot Chicken Mushrooms and Onion Sauce
Mashed Potatoes – Creamy mashed potatoes absorb the rich sauce beautifully.
Roasted Vegetables – Try a mix of carrots, zucchini, and bell peppers for a colorful, healthy side.
Rice Pilaf – Flavored rice will complement the sauce well without overpowering it.
Steamed Asparagus – Light and fresh, asparagus pairs nicely with the earthy flavors of mushroom.
Quinoa – Nutty quinoa is a lighter alternative to rice.
Garlic Bread – Perfect for soaking up extra sauce.
Polenta – Creamy or grilled polenta adds a rustic, Italian flair.
Garden Salad – A crisp, refreshing salad balances out the richness of the sauce.
Couscous – Light and fluffy, couscous works well with the creamy sauce.
Roasted Baby Potatoes – Crispy on the outside, soft on the inside, and perfect for dipping in the sauce.
Try these sides next:
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Skillet Chicken with Mushroom and Onion Sauce
Equipment
Ingredients
- 2 tbsp olive oil, or ghee
- 1 lb chicken, breasts
- 1 onion
- 12-15 cremini mushrooms, or 12oz any mushrooms you have on hand
- 1 cup chicken stock, or wine
- 5 cloves garlic, diced
- 2-5 sprigs fresh thyme
- salt and pepper, to taste
Instructions
- In a heavy skillet, heat ghee or olive oil on medium until shimmery.
- Add chicken to skillet and brown (we’re just getting a nice sear here- not cook the chicken through).
- Remove chicken, set aside on a plate with a paper towel.
- Add onion to pan, cook until slightly browned.
- Add mushrooms to pan and continue cooking until they are slightly browned.
- Add garlic, thyme, stir to incorporate.
- Add chicken stock and add chicken back to pan.
- Cook, uncovered, until sauce has thickened and chicken reaches an internal temperature of 175 degrees.
- Remove from stove and let the chicken rest and carryover cook to 180 degrees, about 5 minutes.
- Plate and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good dish! I added a few more herbs- tarragon and rosemary. Reminded me of french onion soup- would be incredible with melted cheese on top!
I’ve simply loved this tonight. I cooked in an iron skillet… I did something a little different to get more flavour. I browned the chicken well. I made using more of the sauce ingredients so the chicken was almost covered., I added large pieces of potato and sweet potato, a juice of 1/2 lemon and 2 teaspoon white wine vinegar and popped it straight in the oven for 20-25 min.. Served with beans and broccoli.. YUMMMM.
I also added a tablespoon plain flour to onions just after they were lightly browned and before adding mushroom etc
This was GREAT!! I loved it. Will be making many times over. Didn’t have any stock, so used Better Than Chicken Bouillon and added a splash of Wine and Garlic, cooking wine. I knew it had to be good just by reading the ingredients and was not disappointed!!
Also, I took out the chicken, mushroom and onions, and left just enough yummy sauce to simmer some Asparagus to my liking. It was ALL good!!
We made this last night and it was delicious! We used a bit of cornstarch to thicken the sauce.
This recipe was AMAZING! I am not sure what the “tasteless” comment above was about. It was simple, quick, and delicious. The only thing I added to it was truffle salt from Trader Joe’s. Thank you for posting it! It definitely helped me out on a busy Thursday night! 🙂
this recipe was terrible. totally tasteless, even though I followed the instructions to the “T”. he sauce didn’t thicken and the chicken was tasteless. don’t bother.
This is a classy dish. Whomever doesn’t like it lacks class and good taste.