Healthy High Protein Chicken & Mushroom Skillet – Simple, Satisfying, and Fast
This is the kind of weeknight dinner that feels cozy but still fits your goals. Tender chicken, savory mushrooms, and a light pan sauce come together in one skillet with minimal effort. You’ll get plenty of protein, a boost of flavor, and a dish that pairs well with almost anything.
No complicated steps or hard-to-find ingredients—just a clean, wholesome meal. If you want a recipe that’s both practical and genuinely delicious, this one checks every box.
Healthy High Protein Chicken & Mushroom Skillet - Simple, Satisfying, and Fast
Ingredients
Method
- Slice the chicken: Halve thick chicken breasts horizontally to create thinner cutlets. This helps them cook quickly and evenly.
- Season well: Mix 3/4 teaspoon salt, pepper, paprika, and garlic powder. Rub the spice blend over both sides of the chicken.
- Heat the skillet: Set a large skillet over medium-high heat. Add olive oil. When it shimmers, add the chicken in a single layer.
- Sear the chicken: Cook 3–4 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent loosely with foil.
- Sauté the mushrooms: Reduce heat to medium. Add butter to the skillet. Stir in mushrooms and the remaining 1/4 teaspoon salt. Cook 5–6 minutes, stirring occasionally, until browned and they release their moisture.
- Add aromatics: Stir in onion and cook 3–4 minutes until softened. Add garlic and thyme, cooking 30–60 seconds until fragrant.
- Deglaze and build the sauce: Pour in chicken broth and scrape up any browned bits. Stir in Dijon and simmer 2–3 minutes to slightly reduce.
- Finish with lemon: Squeeze in lemon juice and taste. Adjust with more lemon, salt, or pepper as needed for balance.
- Combine and serve: Return chicken and any juices to the pan, turning to coat in the sauce. Sprinkle with parsley and, if using, Parmesan. Serve hot.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
- High protein, low fuss: Lean chicken breast, cooked quickly, delivers a generous protein boost without heavy prep.
- Big flavor, light sauce: Mushrooms and garlic build savory depth, while a splash of broth and lemon keeps it bright.
- One-pan convenience: Everything happens in the same skillet, so cleanup is easy and fast.
- Flexible sides: Serve with greens, rice, quinoa, or a simple salad—whatever you have on hand.
- Meal-prep friendly: Keeps well for a few days and reheats nicely for quick lunches.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, patted dry
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (or an extra tablespoon olive oil)
- 12 ounces cremini or baby bella mushrooms, sliced
- 1 small yellow onion, thinly sliced
- 3–4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 cup low-sodium chicken broth
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon (plus more to taste)
- 2 tablespoons chopped fresh parsley
- Optional: 1–2 tablespoons grated Parmesan for finishing
How to Make It
- Slice the chicken: Halve thick chicken breasts horizontally to create thinner cutlets. This helps them cook quickly and evenly.
- Season well: Mix 3/4 teaspoon salt, pepper, paprika, and garlic powder.
Rub the spice blend over both sides of the chicken.
- Heat the skillet: Set a large skillet over medium-high heat. Add olive oil. When it shimmers, add the chicken in a single layer.
- Sear the chicken: Cook 3–4 minutes per side until golden and cooked through (internal temp 165°F).
Transfer to a plate and tent loosely with foil.
- Sauté the mushrooms: Reduce heat to medium. Add butter to the skillet. Stir in mushrooms and the remaining 1/4 teaspoon salt.
Cook 5–6 minutes, stirring occasionally, until browned and they release their moisture.
- Add aromatics: Stir in onion and cook 3–4 minutes until softened. Add garlic and thyme, cooking 30–60 seconds until fragrant.
- Deglaze and build the sauce: Pour in chicken broth and scrape up any browned bits. Stir in Dijon and simmer 2–3 minutes to slightly reduce.
- Finish with lemon: Squeeze in lemon juice and taste.
Adjust with more lemon, salt, or pepper as needed for balance.
- Combine and serve: Return chicken and any juices to the pan, turning to coat in the sauce. Sprinkle with parsley and, if using, Parmesan. Serve hot.
Keeping It Fresh
- Storage: Cool completely, then store in an airtight container for up to 4 days in the fridge.
- Reheat gently: Warm on the stove over low heat with a splash of broth or water to keep it moist.
Microwave in short bursts at 50–70% power.
- Prep ahead: Slice and season chicken in the morning. Pre-slice mushrooms and onions. Dinner will come together in under 20 minutes.
- Freeze smart: Freeze the cooked chicken and sauce up to 2 months.
Thaw overnight in the fridge and reheat gently.
Why This is Good for You
- Lean protein: Chicken breast supports muscle repair, satiety, and steady energy without heavy calories.
- Micronutrient boost: Mushrooms bring B vitamins and minerals; onions and garlic add antioxidants and flavor without extra fat.
- Balanced and light: Olive oil and a touch of butter provide flavor and mouthfeel, while the broth-based sauce keeps it lighter than cream-based recipes.
- Lower sodium control: Using low-sodium broth and seasoning to taste helps you manage salt intake.
What Not to Do
- Don’t crowd the pan: Overcrowding steams the chicken and mushrooms. Work in batches for good browning.
- Don’t skip drying the chicken: Patting dry helps the seasoning stick and promotes a better sear.
- Don’t overcook: Thin cutlets cook fast. Pull them at 165°F and let them rest to stay juicy.
- Don’t drown the sauce: Too much liquid dilutes flavor.
Reduce briefly to concentrate, then finish with lemon.
- Don’t forget to taste: Adjust salt, pepper, and acidity at the end for a balanced flavor.
Alternatives
- Protein swaps: Use chicken thighs (boneless, skinless), turkey cutlets, or extra-firm tofu. For shrimp, cook quickly and add back at the end.
- Mushroom options: Mix cremini with shiitake, oyster, or portobello for deeper flavor and texture.
- Dairy-free: Skip butter and Parmesan; use olive oil only. The sauce will still be rich from the mushrooms.
- Gluten-free: This recipe is naturally gluten-free.
Just be sure your broth and Dijon are certified gluten-free if needed.
- Creamy variation: Stir in 2–3 tablespoons Greek yogurt off the heat for extra protein and a light creaminess. Adjust lemon to taste.
- Herb twists: Swap thyme for rosemary, tarragon, or Italian seasoning. Fresh herbs at the end brighten the whole dish.
- Add greens: Fold in a few handfuls of baby spinach at the end until just wilted for extra nutrients.
FAQ
How can I tell when the chicken is done?
Use an instant-read thermometer in the thickest part of the cutlet.
It’s done at 165°F. If you don’t have a thermometer, cut into the thickest piece—no pink and clear juices is a good sign.
Can I use frozen mushrooms?
Yes, but cook them a bit longer to evaporate extra moisture. Start them in the pan without oil to steam off water, then add butter or oil and continue as directed.
What should I serve this with?
It’s great over quinoa, brown rice, cauliflower rice, or mashed potatoes.
A side of roasted green beans or a simple arugula salad rounds it out nicely.
How do I keep the chicken from drying out?
Slice into thin cutlets, sear over medium-high heat, and don’t overcook. Rest the chicken while you make the sauce, then coat it in the pan juices before serving.
Can I add wine to the sauce?
Absolutely. Swap 1/4 cup of the broth for dry white wine.
Let it simmer for a minute to cook off the alcohol before adding the remaining broth and Dijon.
Is this good for meal prep?
Yes. Portion into containers with your favorite grain and a green veg. It holds up well for 3–4 days and reheats without getting rubbery if warmed gently.
What if I don’t have Dijon mustard?
Use a small squeeze of regular yellow mustard or a teaspoon of grainy mustard.
It adds subtle tang and body to the sauce.
Can I make it spicy?
Add 1/4–1/2 teaspoon red pepper flakes with the garlic, or finish with a dash of hot sauce. Adjust to your heat preference.
Final Thoughts
This Healthy High Protein Chicken & Mushroom Skillet is the kind of recipe you’ll keep in your back pocket. It’s quick, flavorful, and easy to customize with what you have.
You get a satisfying, balanced meal without a pile of dishes or a long ingredient list. Make it once, and it’ll become a go-to for busy nights and meal prep alike.
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