Skillet Chicken with Mushrooms and Caramelized Onions

This Skillet Chicken with Mushrooms and Caramelized Onions comes together in one pan and features layer upon layer of flavor by browning each item to golden perfection and finishing them by braising in a rich and creamy sauce. Serve it with a simple salad or steamed broccoli, and you have a comforting one-pot dinner to please even the most discerning palates.

I love a recipe full of technique and this one has it – it’s all about caramelization.  The caramelization of the chicken, the mushrooms, and the onions – all individually – but when added together create the most sensational flavor.

The good news?  It’s not difficult!  And that’s where I come in.  I’m here to show you that it’s simply about knowing how to control heat and fat, creating layers of flavor, and maybe a little patience (wink, wink).

Come on into my kitchen and let’s have some fun!

If you’re looking for some other one-pan chicken ideas, consider this scrumptious Chicken and Rice with Caesar Butter or this hearty Salad with Chicken, Squash, and Pears. And if mushrooms are more your thing, you HAVE to check out this Mushroom Pappardelle Pasta!

Recipe Ingredients

You’ll need the following ingredients to make this comforting Skillet Chicken with Mushrooms and Caramelized Onions:

Ingredient Notes & Substitutions

The ingredients to make this skillet chicken with mushrooms are easy to find and readily available at almost any grocery store.

Here are a few ingredient notes:

chicken:  Boneless skinless chicken breast is what this recipe calls for, but you can easily substitute boneless skinless chicken thighs or bone-in, skin-on cuts of white or dark meat.  If you opt to use chicken that contains bones, you will need to adjust the cooking time accordingly, as it will take a little longer.

Mushrooms:  A variety of wild fresh mushrooms is best here as you get different textures and flavors, and it will take more than you think as mushrooms shrink considerably when cooked.  I used a mix of cremini mushrooms (or baby bella), shiitake mushrooms, and oyster mushrooms, but you can use whatever mix you prefer.  Look for mushrooms that are fresh, firm, and have no blemishes.  When you bring them home, I find it best to transfer them to a paper bag to keep them fresh longer in the refrigerator.  For substitutes, you can use whatever kind of mushrooms you prefer, as even common white button mushrooms will make a delicious sauce here.

Onions:  Caramelized onions are one of the stars of this dish – cooked low and slow until completely sweet.  Yellow or sweet onions are best here, but you can also substitute white onions if that’s what you have.

Dry Sherry:  Sherry, a fortified Spanish wine, is made from the Palomino grape and pairs incredibly well with mushrooms.  You can usually find it at your local grocery store or liquor store.  Be sure that it is marked ‘dry’ and that it is of good quality.  Once you have this bottle, you will be able to use it for pan sauces throughout the fall and winter seasons.  If you do not have sherry, you can substitute either a dry white or dry red wine.  *Note:  if you are at all concerned about cooking with alcohol, it is important to know that the alcohol is cooked off in this recipe.  However, if you prefer not to use it, you can easily substitute chicken stock for that step in the recipe.

Chicken stock:  Chicken stock provides an additional layer of flavor, but you can easily substitute vegetable, mushroom, or even beef stock.

Thyme:  Fresh thyme is the third wheel of the mushroom-sherry-thyme trifecta.  These flavors complement each other so well.  I would only consider fresh rosemary as a substitute and would not recommend dried thyme.  If you choose to use rosemary, use the stems whole during cooking and remove them after, or be sure to remove the leaves from the stems and chop them.

Heavy cream:  Heavy cream is optional in this recipe, but it does add a creaminess and body to the finished sauce that is both luxurious and perfect.

Dijon mustard:  Also an optional ingredient, but one that is highly recommended as it adds flavor complexity and dimension to the background of the sauce.

Let’s Make Skillet Chicken with Mushrooms and Caramelized Onions Together: STEP BY STEP

Steps 1, 2 & 3:

First, clean any dirty mushrooms by simply brushing them with a paper towel or brushing them with a brush (see my adorable little mushroom brush gifted by a dear friend). Please don’t wash mushrooms.  They are little sponges and will absorb so much water, affecting the final texture and flavor.

For the next step, remove the stems (save them for making stock later) and slice them about 1/3-1/2-inch thick.  The thicker slices will make for a meatier texture in the finished dish.  Then, prep the onions by cutting off the stem end and cutting them in half.  Remove the skin, and thinly slice them crosswise (save the root end to make stock later).  And finally, chop the garlic and remove the thyme leaves from the stems.

Steps 4, 5 & 6:

Season both sides of the chicken with kosher salt and black pepper.

Heat a large skillet over medium high heat.  When you add drops of water to the pan and they don’t sizzle, but instead dance across the pan, your pan is ready for olive oil and butter (this creates a non-stick surface).  Give that oil and butter a minute to heat up, then add your chicken breasts and cook for 4-5 minutes until golden brown.

Steps 7, 8 & 9:

When the chicken is golden brown, flip, and repeat the same thing on the other side.  Then, remove them from the pan and set aside (they should NOT be cooked through).

As seen below, your pan should have browned bits on the bottom (this is good).  Next, add the mushrooms to the pan and let them sit, undisturbed, for a few minutes before stirring them around.  Season them with kosher salt and black pepper. 

Steps 10, 11 & 12:

When the mushrooms are golden brown, add the garlic and thyme and let them cook for a couple of minutes.  Then, add the sherry and scrap the bottom of the pan with your spatula to release the browned bits.

After the sherry has evaporated and the pan is nearly dry, remove the mushrooms from the pan and set them aside.  To the pan, add the last tablespoon of butter and olive oil and reduce the heat to medium-low.

Steps 13, 14 & 15:

Add the sliced onions and let them cook, undisturbed, for a few minutes at a time before moving them around.  Continue this until the color deepens and the onions become soft.

Next, add the mushrooms back to the pan and nestle the chicken breasts into the mushrooms and onions.  Add the stock and bring it to a boil, then reduce to a simmer and cook the chicken for an additional 5 minutes.

Steps 16 & 17:

While the pan is simmering, stir in the mustard and the heavy cream.

Finally, as the sauce thickens, garnish with fresh parsley and serve.

Serving Suggestions

There are so many different directions that you can go surrounding how to serve this skillet chicken with mushrooms. Here are a few suggestions:

• A simple green salad with this mustardy vinaigrette would pair nicely.
• Simple steamed vegetables like green beans or broccoli would be a nice complement to the richness of the dish.
• Easy roasted Brussels sprouts with just olive oil, salt and pepper or if you have a little more time, these Brussels sprouts with pancetta are awesome.
• Instead of basic mashed potatoes, this roasted sweet potato puree would be exceptional.
• Steamed long-grain rice is simple and doesn’t compete with the rest of the dish.
• Egg noodles would make a great base for this dish, soaking up all of the sauce.
• You can never go wrong with high-quality crusty bread or even garlic bread to sop up all of those juices.

Storage & Reheating

STORAGE: Store this in an airtight container in the refrigerator for up to 4 days.

REHEATING: To reheat in the oven, place everything in an oven-proof pan or dish and cover with aluminum foil. Place in a 375-degree oven until warmed through. On the stovetop, place everything into a sauté pan with a splash of water or cream and heat over medium-low heat until warmed through. And finally, you can also reheat everything in the microwave in 30 second intervals until everything is warmed through.

FREEZING: This dish freezes well in an airtight container for up to 6 months. Thaw in the refrigerator overnight before reheating.

Recipe Card

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