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 and seasoning each item 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 dinner to please even the most discerning palates.
Equipment
- 1 12-inch cast iron or stainless steel skillet
Ingredients
- 2 tbsp olive oil (divided)
- 4 tbsp unsalted butter (divided)
- 4 chicken breasts
- 1 1/2 lbs wild mushrooms (sliced)
- 5 cloves garlic (finely chopped)
- 6 sprigs thyme (leaves picked from stems)
- 1/3 cup dry sherry
- 2 yellow onions (thinly sliced)
- 1 1/2 cups chicken broth (or stock)
- 1/4 cup heavy cream
- 1 tbsp Dijon mustard
- 2 tbsp parsley (finely chopped)
Instructions
- Heat the pan over medium-high heat. While the pan it heating, generously season both sides of the chicken breast with kosher salt and black pepper.
- When the pan is hot (see video below), add 1 tablespoon of olive oil and 2 tablespoons of butter. After the oil and butter are hot, add the chicken breasts to the pan and leave them, undisturbed for 4-5 minutes.
- After 4 -5 minutes, take a peek at the chicken. If it's nice and golden brown, flip it and leave it, again undisturbed, for another 4-5 minutes. Then, remove it from the pan. *Please note, it should not be cooked all the way through at this point!
- Add another tablespoon of olive oil and butter to the pan and add the mushrooms. Let them cook for 3-4 minutes, undisturbed. Then, stir them around and let them sit for another 3-4 minutes, or until golden brown.
- Next, add the garlic and thyme leaves to the mushrooms and season them with salt and pepper. Stir and let cook for a couple of minutes.
- Add the sherry and scrape the bottom of the pan with your spatula to release all of the good brown bits that have accumulated in the pan (this makes for the most delicious flavor). Let that cook until the liquid is dry. Remove the mushrooms to a plate.
- Add the last tablespoon of butter to the pan and add the sliced onions. Let them cook over medium-low heat, undisturbed. Stir them every few minutes until they are nice and dark golden brown and soft.
- Add the chicken broth and, again, scrape up any brown bits on the bottom of the pan. Nestle the chicken breasts into the pan, bring the liquid to a boil, and then reduce to a simmer for about 5 minutes.
- Add the mustard and heavy cream to the pan and stir it in. Let it simmer for a couple of minutes and taste the sauce to see if it needs more salt and/or pepper. As the liquid reduces, it will create a lovely creamy sauce.
- Sprinkle everything with parsley and serve.
💌 Save This Recipe
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Video
Notes
- Use a cast iron or stainless steel pan to achieve the best caramelization on the chicken, mushrooms, and onions.
- Use a combination of oil and butter in the pan for the best flavor. The oil is for higher smoke point and the butter is for the flavor.
- Resist the temptation to turn the heat higher when caramelizing onions, as that will lead to exteriors that 'look' caramelized, but interiors that are under-done.
Nutrition
Calories: 609kcalCarbohydrates: 23gProtein: 56gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 194mgSodium: 458mgPotassium: 1601mgFiber: 6gSugar: 9gVitamin A: 883IUVitamin C: 13mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!
