Description
This Skillet Chicken with Mushroom Pan Sauce recipe offers a flavorful and comforting dinner option, featuring tender chicken breasts marinated in a vibrant red wine vinegar mixture, seared to perfection, and served with a rich, savory mushroom sauce. Perfect for a quick weeknight meal or an impressive dinner, this dish pairs wonderfully with mashed potatoes, rice, or pasta.
Ingredients
Marinade
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 2 cloves garlic (finely minced)
- 1/4 teaspoon crushed red pepper (optional)
- 4 sprigs fresh thyme (leaves removed)
- 1 tablespoon parsley (chopped)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Chicken
- 2 pounds chicken breasts (sliced in half lengthwise, 2-3 breasts depending on size)
Pan Sauce
- 2 tablespoons butter
- 2 tablespoons shallots (minced)
- 4 oz mushrooms (sliced thin)
- 2 tablespoons flour
- 1 cup low-sodium chicken broth
Instructions
- Prepare the Marinade: In a medium-sized bowl, whisk together red wine vinegar, olive oil, finely minced garlic, crushed red pepper (if using), fresh thyme leaves, chopped parsley, kosher salt, and freshly ground black pepper. Add the chicken breasts, tossing to fully coat them in the marinade. Allow the chicken to marinate for at least 10 minutes, or up to 30 minutes for more flavor infusion.
- Cook the Chicken: Heat a skillet over medium-high heat. Remove the chicken breasts from the marinade, letting excess marinade drip back into the bowl. Place chicken in the skillet and brown on both sides until fully cooked through, reaching an internal temperature of 165℉. Once cooked, transfer the chicken breasts to a plate and set aside.
- Make the Mushroom Pan Sauce: Lower the heat to medium and add butter to the skillet. Add minced shallots and thinly sliced mushrooms to the pan and sauté until softened and fragrant. Sprinkle the flour over the mushrooms and cook while stirring for 1-2 minutes to toast the flour slightly. Gradually stir in the low-sodium chicken broth, increase heat to medium-high, and simmer the sauce until it thickens slightly. Season with additional salt and pepper to taste.
- Combine and Serve: Return the cooked chicken breasts to the skillet, spooning some of the mushroom sauce over the top. Garnish with additional fresh herbs if desired. Serve the chicken and mushroom sauce over mashed potatoes, rice, or pasta for a complete meal.
Notes
- Marinate the chicken up to 30 minutes ahead for better flavor but avoid longer as the vinegar can start to cook the chicken.
- Use low-sodium chicken broth to control the saltiness of the sauce.
- Ensure the chicken reaches an internal temperature of 165℉ for safety and juiciness.
- For a gluten-free version, substitute the flour in the sauce with a gluten-free flour blend or cornstarch.
- Serve with creamy mashed potatoes, buttered rice, or al dente pasta for the best pairing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
