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Home » Recipes

Chicken and Wild Mushroom Skillet

chicken and wild mushroom skillet

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I LOVE mushrooms, but my family does not. Can anyone else relate? Just to be nice I usually avoid dinner recipes with mushrooms, but every now and then I just get a craving and decide to make something with them anyway ... thinking they can just pick them out if it's really that much of a problem. It's certainly not hard to do if they aren't cut too small.

But when I recently made this Chicken & Wild Mushroom Skillet, I decided that while they could pick them out, I certainly wouldn't suggest it or even say a word about the dreaded mushrooms that suddenly appeared in our dinner. And guess what happened? (I bet you can guess where I am going with this, haha.) No one said a word, me included, and just ate their entire serving as is! I couldn't believe it. Maybe it was the sauce, maybe it was because they were "wild" mushrooms instead of standard, maybe it was the alignment of the stars - who knows, but I certainly didn't start asking any questions. I hope your family enjoys this one as much as mine did!

Oh, and I included the polenta recipe below that was fabulous paired with this (as pictured). Just add a simple green salad on the side, and your healthy dinner is done!

chicken and wild mushroom skillet

Chicken and Wild Mushroom Skillet

This Chicken and Wild Mushroom Skillet was fabulous paired with creamy polenta. Just add a simple green salad on the side, and your healthy dinner is done!
10 Reviews / 4.8 Average
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Course: Dinner
Cuisine: American
Method: One Pot / Sheet Pan
Diet: Egg Free, Gluten Free
Print Recipe
Servings: 4
Save Recipe Saved!

Ingredients
  

  • 1 ¼ pounds chicken breasts (skinless boneless (could also use thighs))
  • 3 tablespoons olive oil (divided)
  • 1 large shallot (or 2 small shallots, peeled and thinly sliced)
  • 8 ounces mushrooms (any variety or mix, sliced)
  • 2 cloves garlic (minced)
  • 4 sprigs thyme (discard stems)
  • ½ cup white wine
  • ½ cup chicken broth (or stock)
  • ¼ cup heavy cream
  • ¼ teaspoon salt (or more to taste)
  • pepper (to taste)

Instructions
 

  • Use a tenderizer to pound the chicken on both sides. Really use some elbow grease here!
  • In a large skillet over medium heat, pour in 1 tablespoon of the olive oil. Add the chicken thighs or breasts, season with salt and pepper, and cook until golden brown on both sides and no longer pink in the middle, about 4 to 6 minutes per side (depending on the thickness of the chicken). Transfer to a clean plate.
  • Wipe out the skillet and add remaining 2 tablespoons of olive oil. Still on medium heat, cook the shallots and mushrooms, while stirring, until they soften and the mushrooms darken in color, 4 to 5 minutes.
  • Add the garlic and thyme and cook, while stirring, for another minute.
  • Pour in the white wine, turn up to medium-high heat, and cook for a couple minutes until reduced down almost all the way. Stir in the chicken broth, cream, salt, and pepper. 
  • Add the chicken back into the pan and cook until sauce comes together and the chicken is reheated all the way through. Sprinkle with more fresh thyme for garnish (optional) and serve over polenta (recipe below) if desired.

Notes

We recommend organic ingredients when feasible.
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chicken and wild mushroom skillet

Creamy Polenta

This Chicken and Wild Mushroom Skillet was fabulous paired with creamy polenta. Just add a simple green salad on the side, and your healthy dinner is done!
10 Reviews / 4.8 Average
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Course: Sides
Cuisine: Italian
Method: Freezer Friendly
Diet: Egg Free, Gluten Free
Print Recipe
Servings: 4 people
Save Recipe Saved!

Ingredients
  

  • 2 cups milk
  • 2 cups broth (chicken, veggie, or beef)
  • 1 cup coarsely ground cornmeal
  • ½ teaspoon salt
  • ⅓ cup Parmesan cheese (freshly grated)

Instructions
 

  • Combine the milk, broth, cornmeal, and salt in a medium saucepan over high heat. 
  • When the mixture comes to a light boil, turn the heat to medium low, and simmer for 15 minutes, or until the liquid has been almost completely absorbed by the cornmeal. Whisk every few minutes so it doesn't stick to the bottom of the pot.
  • Add more liquid if necessary to keep the polenta from becoming overly thick. Sprinkle with Parmesan cheese and serve. 

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Creamy Polenta
Amount Per Serving
Calories 116 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 941mg41%
Potassium 171mg5%
Carbohydrates 8g3%
Sugar 7g8%
Protein 7g14%
Vitamin A 520IU10%
Calcium 230mg23%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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chicken and wild mushroom skillet

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833 shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Indigo Jade says

    March 19, 2023 at 1:35 pm

    For the polenta, what could you substitute the milk with if we are allergic? Also the cream in the chicken recipe?

    Reply
    • 100 Days Admin says

      March 22, 2023 at 9:51 am

      Hi, we haven't tried any substitutes, but it looks like one reader used coconut cream instead. - Nicole

      Reply
  2. Michelle says

    April 10, 2018 at 8:38 pm

    5 stars
    In just 40 minutes I had prepared this dish from start to finish, including the polenta and some oven-roasted asparagus. Not bad! My 3 and 6 year old boys gobbled it up, and want to have leftovers for lunch tomorrow. :-) (Husband missed out while traveling for work!) Was very tasty and easy. I love this blog's recipes!

    Reply
  3. Ronald Miller says

    April 07, 2018 at 5:52 am

    5 stars
    Chicken and Mushroom always good to get protein and calories. And I think it's good enough for dinner. I will try to make with your instruction!

    Reply
  4. Stephanie says

    March 23, 2018 at 11:52 am

    5 stars
    So good!! Thank you for this recipe; my husband does not like mushrooms so I always avoid recipes that include them, but decided to try this one because of your comments that your family also does not like them. Hubby approved! I dont like thyme so I'll use less of that next time, and did not have white wine on hand so substituted with rice wine vinegar. Also, I had no idea polenta was so easy, will be making that more often!!

    Reply
  5. Judith says

    March 21, 2018 at 11:15 am

    Why do receipes not list calorie count?

    Reply
    • Amy Taylor (comment moderator) says

      April 09, 2018 at 10:39 am

      Hi. We do not include nutrition details with our recipes. These posts help explain why: https://www.100daysofrealfood.com/do-not-count-calories-still-lose-weight/ and https://www.100daysofrealfood.com/healthy-eating-defined/.

      Reply
  6. Roxanne says

    March 20, 2018 at 9:32 am

    5 stars
    Made this over the weekend - it is DELICIOUS! I love your recipes!

    Reply
  7. Amy J. says

    March 14, 2018 at 12:12 pm

    4 stars
    I made this last night with morels we picked and dried last spring. So good! I served mine with risotto.

    Reply
  8. Michelle Lamond says

    March 14, 2018 at 11:59 am

    Can I use condensed milk in place of cream? I can't buy milk or cream because it always ends up going bad before I can figure out a way to use it all. Or maybe there's another recipe you can recommend that will use up the rest of the cream?

    Thanks!

    Reply
  9. Kristin says

    March 13, 2018 at 4:19 pm

    I can't wait try this! 3 of us like mushrooms and two of us don't. We actually only give mushrooms to the mushroom eaters. My husband can dectect any stray mushroom no matter how small. So my philosophy is why waste perfectly good mushrooms, on people who won't eat them anyway.

    Reply
  10. Carla says

    March 13, 2018 at 4:13 pm

    I would love the polenta recipe. Or grits if you have good recipe.

    Reply
    • Jason Leake with 100 Days of Real Food says

      March 14, 2018 at 12:03 pm

      Sorry about the missing polenta recipe. I'll add it soon. In the meantime, you can use this recipe https://www.100daysofrealfood.com/recipe-proscuitto-wrapped-scallops/. - Jason

      Reply
  11. olga says

    March 13, 2018 at 3:12 pm

    Do a search for polenta in the search box top right corner of her page. The scallops recipe has a polenta recipe.

    Reply
  12. Sabrina says

    March 13, 2018 at 3:05 pm

    Looks wonderful! But, alas, no polenta recipe.

    Reply
    • Jason Leake with 100 Days of Real Food says

      March 14, 2018 at 12:03 pm

      Sorry about the missing polenta recipe. I'll add it soon. In the meantime, you can use this recipe https://www.100daysofrealfood.com/recipe-proscuitto-wrapped-scallops/. - Jason

      Reply
  13. Angela says

    March 13, 2018 at 2:34 pm

    This looks delicious but my household is dairy free due to allergies. What would you suggest as a sub for the heavy cream? Thanks!

    Reply
    • Cindy says

      March 13, 2018 at 2:41 pm

      coconut cream - I use canned coconut milk - don't shake it, just skim the cream off the top.

      Reply
  14. Lisa Darling says

    March 13, 2018 at 2:09 pm

    Look up the Prosciutto Wrapped Scallops recipe on the website. There is a polenta recipe there.

    Reply
  15. Tracy says

    March 13, 2018 at 1:49 pm

    This looks really good, however, what else do you suggest in place of mushrooms? My husband will FOR SURE know there's mushrooms LOL!

    Thank you!
    Tracy

    Reply
    • Stephanie says

      March 23, 2018 at 11:54 am

      My husband just didn't eat the mushrooms :)

      Reply
  16. Kat says

    March 13, 2018 at 11:37 am

    Looks delish! I definitely plan to make this.... But I don't see the polenta recipe. Help :)

    Reply
    • Jackie G says

      March 13, 2018 at 1:48 pm

      Agreed, no polenta recipe!

      Reply
      • Jason Leake with 100 Days of Real Food says

        March 14, 2018 at 12:02 pm

        I'll add the polenta recipe soon, sorry! In the meantime, you can use this recipe https://www.100daysofrealfood.com/recipe-proscuitto-wrapped-scallops/. - Jason

    • Jason Leake with 100 Days of Real Food says

      March 14, 2018 at 12:02 pm

      Sorry about that! I'll add it soon. In the meantime, you can use this recipe https://www.100daysofrealfood.com/recipe-proscuitto-wrapped-scallops/. - Jason

      Reply

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