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Healthy High Protein Chicken & Mushroom Skillet - Simple, Satisfying, and Fast

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Slice the chicken: Halve thick chicken breasts horizontally to create thinner cutlets. This helps them cook quickly and evenly.
  2. Season well: Mix 3/4 teaspoon salt, pepper, paprika, and garlic powder. Rub the spice blend over both sides of the chicken.
  3. Heat the skillet: Set a large skillet over medium-high heat. Add olive oil. When it shimmers, add the chicken in a single layer.
  4. 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.
  5. 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.
  6. Add aromatics: Stir in onion and cook 3–4 minutes until softened. Add garlic and thyme, cooking 30–60 seconds until fragrant.
  7. 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.
  8. Finish with lemon: Squeeze in lemon juice and taste. Adjust with more lemon, salt, or pepper as needed for balance.
  9. 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.