Chicken with Mushrooms

Prep Time:
25 mins
Total Time:
25 mins

Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.


  • ¼ cup all-purpose flour

  • 1 ½ pounds chicken cutlets

  • Salt and pepper

  • 1 tablespoon olive oil

  • 3 tablespoons unsalted butter, divided

  • 2 tablespoons fresh thyme leaves, chopped

  • 1 pound button mushrooms, trimmed and quartered

  • ¼ cup dry white wine

  • ¼ cup chicken broth

  • ¼ cup chopped fresh parsley


  1. Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.

  2. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.

  3. Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.

  4. Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.

    chicken mushrooms pan
    Andrew Purcell
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