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Plate of sauteed chicken with mushrooms, wild rice and broccoli
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5 from 45 votes

Sautéed Chicken with Mushrooms

This easy one pan 30 minute meal is perfect for a weeknight family meal. Sautéed chicken and mushroom is made with simple ingredients and loaded with flavor.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 341kcal
Author Yumna Jawad



  • Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
  • In a large skillet, heat oil and 1 tablespoon olive oil 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.
  • Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons olive oil, and cook until softened, 6 minutes.
  • Add 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.


Storage: Store any leftovers in an airtight container. They will last up to 3 days.


Calories: 341kcal | Carbohydrates: 10g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 330mg | Potassium: 1038mg | Fiber: 2g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 2mg