Chicken with Sautéed Mushrooms is a great meal to make for any weeknight. It’s quick and easy to make, only requiring one main pan. This is definitely a comfort food of ours and is a hearty winter meal. Serve with a side of rice or noodles, plus your favorite or seasonal vegetables for a complete meal. Can we suggest serving this chicken on a bed of Easy Baked Spaghetti Squash?
Some of our favorite sides to this delectable chicken includes a light spinach fruit salad and our honey mustard roasted carrots that makes an overall complete and filling meal. We do our best to include recipes that are lower in fat and calories than some of their counterparts. We also experiment in our test kitchen, finding the best flavor combinations we can.
This recipe yields about 3 servings. Double the recipe for a family sized meal, or for meal prep/leftovers for later in the week. Store in an air-tight container for up to a week in the fridge.
Adapting our Chicken with Sautéed Mushrooms
There are always many different ways to make this recipe your own. Switch things up a bit, try a spice you’ve never used before or swap out ingredients with some of your favorite. At Waxing Kara we like to think of a recipe as a guide, that you can mix up and add what you like. We always encourage making kitchen time fun at Waxing Kara Honey House. Here are some ideas:
- Use skin-on, bone-in chicken to add flavor
- Add a cup of white wine to this recipe
- Add a 13.5oz. can of chopped tomatoes or your favorite veggies
- Make this recipe with lamb or pork chops
If you decide to make our Chicken with Sautéed Mushrooms, or better yet, your very own take, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
Chicken with Sautéed Mushrooms
- 1/4 c all purpose flour
- 1 1/2 lb chicken cutlets
- Coarse kosher salt and freshly ground pepper
- 4 tbsp. extra virgin olive oil
- 2 tbsp. fresh thyme leaves chopped
- 1 lb button mushrooms trimmed and sliced
- 1 tbsp. Waxing Kara Honey
- 1/4 c dry white wine
- 1/4 c chicken broth
- 1/4 c fresh chopped parsley leaves
Place flour in a shallow dish.
Season chicken with salt and pepper then dredge in flour, shaking off excess.
In a large skillet, heat 2 tablespoons oil over medium heat.
Working in batches cook chicken until browned and cooked through about three minutes per side.
Transfer to a plate and tent loosely with aluminum foil to keep warm.
Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons of oil, and cook until softened, 5-7 minutes.
Add honey, wine and broth and cook stirring until reduced by half. Season with salt and pepper.
Return chicken to pan along with any juices.
Top with chopped parsley before serving.