This one pan chicken and mushroom recipe is the perfect easy dinner for busy weeknights. This easy meal is made with simple seasoned juicy chicken breast cutlets and a silky, light mushroom sauce (no heavy cream!), it’s sure to be a hit with the family.
Serve it over a bed of rice, pasta or even lower carb options like mashed cauliflower or zucchini noodles! This recipe can also be prepared ahead and reheated in the oven before serving.
Ingredients
This chicken pepper mushroom recipe combines juicy, boneless chicken breasts with a delicious garlic butter mushroom sauce. It’s perfect for a quick weeknight meal and makes great leftovers!
The chicken is seasoned with a simple blend of oregano, paprika, and coriander. Then, it’s given a quick sear in a little bit of oil before nestling into the mushroom sauce to finish cooking.
In a large skillet, heat 2 tablespoons oil over medium-high heat until it is just smoking. Add mushrooms, bell pepper, and shallots. Sauté until vegetables soften and begin to brown, 8 to 10 minutes. Remove from pan and set aside.
While the veggies are cooking, make the sauce. In the same pan, melt 1 tablespoon ghee or unsalted butter and drizzle in extra virgin olive oil. Saute 12 ounces sliced fresh mushrooms in the butter, allowing them to cook for 5 minutes or so until they become soft and a golden color.
Once the mushrooms have cooked, add chicken broth and green onions; bring to a boil. Season with salt and pepper to taste.
If you want to add a creamier sauce, you can stir in about 1/4 to 1/3 cup of heavy cream to the chicken and mushrooms just before adding them to the pan. Don’t bring the heat up too high when adding the cream, as this could cause the sauce to burn and clump.
Lastly, you can garnish the entire dish with a sprinkling of shredded cheese and serve!
This chicken and pepper mushroom recipe is easy to make with just a few basic ingredients. It’s also a healthy and satisfying dinner option that’s sure to please everyone at the table.
You can prepare the dish a night before and refrigerate it. Then, all you have to do is reheat it in the oven before serving.
The recipe is also a good one for meal prep. The chicken and the veggies can be sliced ahead of time and stored in separate containers until it’s time to cook them.
For this chicken pepper mushroom recipe, you’ll need boneless, skinless chicken breasts or thighs, bell peppers, and mushrooms. You can also use other vegetables of your choosing, such as zucchini, carrots, broccoli, cauliflower, onions, peas, or green beans. You can even add some chopped herbs to the dish for an extra punch of flavor.
Prep Time
Chicken pepper mushroom is a healthy one pan meal that can be made in just 20 minutes. It’s a great option for meal prepping because it can be stored in the freezer until you need to use it.
For this recipe, you’ll need boneless skinless chicken breasts, mushrooms, bell peppers, and some seasonings. You can add other veggies as well if you want to make it a complete meal.
To prepare the chicken, pound the breasts to about 1/2 inch thick. Sprinkle the breasts with paprika, garlic powder, salt, and pepper. Place them in a skillet, and cover with butter. Cook over medium heat until the chicken is cooked through, about 10 minutes.
While the chicken is cooking, saute the mushrooms and bell peppers in some oil. When the veggies are tender, transfer them to a bowl and set aside.
Once the chicken has finished cooking, you can continue to saute the veggies in the remaining oil. When they’re soft and fragrant, you can stir in the broth, green onions, garlic, and peppers. You can also add a little heavy cream if you like, but keep the heat low.
You can also serve the chicken with some rice or a side of pasta. You can even reheat the chicken and vegetables together in the microwave until the chicken is warmed through.
Alternatively, you can bake the chicken before you saute the vegetables. This will save you some prep time and ensure that your meal comes out perfectly.
If you’re looking for another delicious one-pan chicken dinner, you should try my One Sheet Roasted Chicken and Vegetables recipe. You’ll love the tender and juicy chicken roasted alongside fresh vegetables in this quick and easy dish!
This recipe is a great choice for weeknight dinners because it can be prepared ahead of time and then heated up when you’re ready to eat. It’s also a great choice for meal prep because it can be stored in the freezer until the chicken is used up.
Cook Time
This chicken pepper mushroom recipe is a quick one-pan dinner that’s ready in just 20 minutes. It features juicy chicken cutlets in a light, creamy mushroom sauce without any heavy cream.
You’ll find plenty of ways to enjoy this dish. Pair it with mashed potatoes, hot buttered noodles or pasta tossed in olive oil and Parmesan cheese for a meal that’s bursting with flavor.
To make this dish, you’ll need boneless skinless chicken breasts, brown or portobello mushrooms and bell peppers. You’ll also need olive oil, salt and pepper to season the chicken.
The chicken breasts will need to be sliced into cutlets so they cook evenly. You’ll also want to use a meat thermometer so you don’t overcook them.
Once the chicken is seasoned, you’ll need to bake it for 30 to 35 minutes. This will be enough time for the chicken to reach an internal temperature of 165 degrees Fahrenheit and the veggies to soften and roast.
As you can see, the cooking time is very short, but it’s important to watch the chicken and not overcook it. Chicken breasts are typically low in fat, so they’ll dry out quickly if overcooked.
You can also freeze leftovers for later use. This makes this dish ideal for meal prep and will save you some money if you’re a busy parent or work full-time.
This recipe works best with boneless, skinless chicken breasts and a few other simple ingredients like butter, onion, and mushrooms. You can also choose to add a bit of wine or sherry for added flavor and a more sophisticated look.
If you prefer to serve this recipe with a side, you can pair it with quinoa or roasted vegetables. These options are delicious and will help you feel a little more healthful while enjoying this delicious chicken meal.
If you are looking for a quick, easy weeknight meal, this chicken pepper mushroom recipe is definitely worth trying! It’s made with juicy, seasoned chicken cutlets that are nestled in a creamy mushroom sauce. It’s perfect for a weeknight dinner that will please the whole family!
Total Time
To prepare this recipe you will need: a medium sized skillet, chicken breasts, butter (yes, the chicken breasts are cooked in the butter), mushrooms, a bit of heavy cream, and a touch of black pepper. You will also need a thermometer to ensure that your chicken is fully cooked.
To start, add a healthy dose of butter to your hot pan, allowing it to melt and brown on the undersides. Be careful not to overdo it though; butter burns very quickly.
When the butter is melted, stir in the mushrooms, and saute until they begin to soften, about 3 minutes. You can add garlic at this point if you want to, but it’s not necessary.
Next, flip the mushrooms over and sprinkle with salt and pepper. Saute until they begin to brown, about another 2 minutes.
Finally, stir in the sour cream and cook until it bubbles. This is a good time to add your spinach if you’ve chosen to do so.
The best part about this chicken pepper mushroom recipe is that it can be prepped ahead of time and reheated when you’re ready to eat. It’s also a great meal for dinner parties since it can be served in one dish.
The total cooking time for this recipe is about 20 minutes. It’s a fast and easy meal that the whole family will love. The recipe is also easy to reheat in the microwave, making it a great choice for a quick and healthy dinner. The recipe is also gluten free and dairy free, so it’s perfect for those with food sensitivities or allergies.