This easy skillet mushroom chicken recipe is your ticket to a tasty weeknight meal and is made without any heavy cream in our ingredients.
Made with simply seasoned juicy chunks of chicken in a light mushroom sauce and dairy-free!
This easy-to-throw-together weeknight dinner will be a new favorite chicken dinner recipe to add to your collection.
This lighter mushroom sauce is great over pasta but you can substitute mashed potatoes, hard-crusted bread, or steamed rice, plus the sides can even be made the night before to save time.
The easy meal is done in a pinch all in one pan, and to really cut time try using leftover rotisserie chicken off the bone or substitute boneless pork for chicken!
Scroll down to our step-by-step recipe card and let us know if you make this in the comment section on how you like this recipe.
Step-by-Step Chicken and Mushroom Sauce (The complete recipe is at the end in a printable recipe card below)
- saute the chicken with mushrooms then add garlic
- simmer in a chicken broth with wine to make a sauce
- add the cornstarch to thicken slightly
- toss with boiled pasta of choice (we love linguine)
- garnish with fresh herbs
- simple recipe just scroll down and hit printÂ
The sauce has even made the pickiest of eaters fall in love with this dish and it also tastes great served over  Garlic Mashed Potatoes as an alternative to pasta.
Shopping List for Chicken and Mushroom Sauce(scroll down to the bottom for exact measurements)
- boneless skinless chicken breast cut in cubes or cutlets
- chicken broth
- minced garlic and granulated garlic powder
- butter
- olive oil
- white wine or for non alcohol just use all chicken broth or add freshly squeezed lemon juice
- salt, pepper
- mushrooms
- grated Parmesan Pecorino Romano blended cheese
- Italian parsley and fresh basil for garnishing
- white wine of choice
- optional: cayenne pepper flakes for heat
.jpg "Chicken and Mushroom Sauce with Linguine")
Tips:
- boneless chicken, sliced pork tenderloin, or shellfish can be substituted
- use a meat thermometer to ensure the chicken is at 165 degrees internal temperature
- any kind of pasta can be substituted
- substitute rotisserie chicken and omit the sauteed step
- substitute another vegetable IE: artichoke hearts, sundried tomatoes, or broccoli if you aren’t a mushroom fan
- for best results only use fresh herbs
- low-sodium chicken broth can be substituted for wine or lemon juice
- for a spicier sauce add cayenne pepper
- use any kind of white, baby bella mushrooms, crimini style, however, they should be fresh for the best results
- add more chicken broth if you made it too thick
- wash mushrooms and pat dry with paper towels
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Other Side Dish Suggestions
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Yield: 4
Author: Claudia Lamascolo
Chicken and Mushroom Sauce with Linguine
A light sauce with chicken broth, butter with chicken, and mushrooms over linguine. This is a delicious combination of flavors and not a cream sauce.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
- 1 pound of linguine pasta cooked to package instructions (saving 1/2 cup of pasta water)
- 1 tablespoon of olive oil
- 3 minced garlic cloves
- 1 teaspoon granulated garlic powder
- 3 tablespoons butter
- 1 pound of cubed or sliced boneless, skinless chicken breast ( boneless pork or any shellfish can be substituted for chicken)
- 2 cup of sliced mushrooms
- 2 cups chicken broth
- 1/4 cup of white wine (or champagne)
- Note: substitute more chicken broth or lemon juice for non-alcohol
- 1/4 cup grated Parmesan Pecorino Romano blended cheese
- salt, pepper taste
- 2 tablespoons of cornstarch with 3 tablespoons of cold water
- Optional: 1/4 teaspoon cayenne pepper for heat
- Garnish: 2 tablespoons Italian fresh flat-leaf parsley chopped and 2 or 3 freshly torn basil leaves
Instructions
- In a deep frying pan, heat the olive oil and saute the chicken with mushrooms until golden brown on both sides around 3 to 4 minutes.
- Note: chicken should register 165 internal temperature when cooked using a testing from an instant-read thermometer.
- Add the butter, minced garlic, granulated garlic powder, salt, and pepper to taste, then stir-fry for one or two more minutes.
- Stir in all the rest of the ingredients and simmer on low heat for around 20 minutes.
- In the meantime boil the pasta to package instructions and save some pasta water.
- Toss the drained pasta with pasta water and add to a serving bowl then set this aside.
- Make a slurry with cornstarch and water and add to the hot chicken mixture.
- Simmer for 2 more minutes to slightly thicken.
- Toss the sauce with the pasta.
- Garnish with chopped parsley. and basil
Notes
Tips:
- boneless chicken, sliced pork tenderloin, or shellfish can be substituted
- use a meat thermometer to ensure the chicken is at 165 degrees internal temperature
- substitute rotisserie chicken and omit the sauteed step
- any kind of pasta can be substituted
- substitute another vegetable IE: artichoke hearts, sundried tomatoes, or broccoli if you aren’t a mushroom fan
- for best results only use fresh herbs
- low-sodium chicken broth can be substituted for wine or lemon juice
- for a spicier sauce add cayenne pepper
- use any kind of white, baby bella mushrooms, crimini style, however, they should be fresh for the best results
- add more chicken broth if you made it too thick
- wash mushrooms and pat dry with paper towels
Nutrition Facts
Sodium (milligrams)
722 mg
Cholesterol (grams)
104 mg
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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