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Plate of sauteed chicken with mushrooms, wild rice and broccoli

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.
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Course: Main Course
Cuisine: American
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 servings
Calories: 341kcal
Author: Yumna Jawad


  • 4 6 ounces chicken breasts
  • Salt and pepper
  • ¼ cup whole wheat flour
  • 3 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 pound button mushrooms trimmed and quartered
  • ½ cup vegetable broth
  • ¼ cup chopped fresh parsley


  • 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.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


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