Dinnertime is easy tonight with this one pan Cast Iron Skillet Chicken Breast with Mushrooms!! Lightly breaded and seared chicken breast in a creamy mushroom and herb sauce, made totally dairy free.
It is just SO GOOD!
Give me a package of chicken breast and a skillet and I’m a happy chef! Only one pan to wash and I sit my family down to the perfect home cooked meal. (I usually leave some of the pan seared chicken on the side for my picky eater!)
Cast Iron Skillet Chicken Breast
We’ll bread and sear the chicken in olive oil first till lightly golden and tender inside, and then saute onions with herbs to make an easy, flavorful sauce.
Dairy free dinner
I love my family size Lodge Skillet
, but If you don’t have a skillet you can still cook this up, just use a heavy bottomed pan!
For a super creamy mushroom sauce with no dairy, we use full bodied chicken stock and sweet wine, and then add a little cornstarch slurry to thicken up the gravy.
Nestle the seared chicken back into the pan, spoon over the yummy sauce, and serve your best meal! We like this one with rice or mashed potatoes to soak up all that flavor!
Don’t have chicken breast?
You can make this recipe using any boneless type of chicken -like chicken thighs or tenders!
Try our best skillet recipes: Chicken Rice and Potatoes, Skillet Soft Apricot Chicken, Skillet Dijon Salmon Fillets
Cast Iron Skillet Chicken Breast with Mushrooms
Equipment
- cast iron skillet or heavy bottomed pan
Ingredients
- 1 lb chicken breast or other boneless chicken
Chicken Breading
- 1 cup flour
- 1/4 cup cornstarch
- 2 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup olive oil
Mushroom Sauce
- 2 cup mushrooms, sliced thin
- 5 cloves garlic, grated or crushed
- 2 sprigs thyme
- 1 tsp dried oregano
- 1 cup chicken stock
- 1/4 cup mirin(Japanese rice wine, can sub with white wine)
- 1 Tbs Worcestershire sauce
Cornstarch Slurry
- 1 Tbs cornstarch
- 1 Tbs water
Instructions
Sear Chicken
- Pound chicken to even thickness. Add flour, cornstarch, and spices to a metal baking dish and mix. Dredge chicken pieces on both sides to coat well.Meanwhile, heat olive oil in your skillet.Sear chicken on both sides until golden and lightly crispy, around 4 minutes per side. Set aside.
Make the sauce
- To the skillet with any leftover olive oil, add garlic and cook for one minute. Add mushrooms and saute until soft, about 3 minutes. Add herbs, stock, and seasonings, and cook until bubbling and beginning to cook down, 4-5 minutes.
- Mix cornstarch and water for the slurry and pour into the gravy, stir to combine.Nestle in the chicken and spoon over the sauce. Serve immediately with mashed potatoes or rice! if you want to make this in advance add the chicken into the gravy right before you plan to serve it to keep the chicken from getting soggy!Enjoy!
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