Go Back

Cast Iron Skillet Chicken Breast with Mushrooms

Estee
Lightly breaded and seared chicken breast in a creamy mushroom and herb sauce, made totally dairy free.
Print Recipe Pin Recipe
Servings 4

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!