Chicken with Mushrooms


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Chicken with Mushrooms is a great weeknight or any night meal! get the recipe at

When an abundance of mushrooms in the refrigerator combined with some chicken breasts I found in the freezer, this Chicken with Mushrooms dinner was created. Chicken Marsala is one of my favorite chicken dinners and we make it frequently enough that I do occasionally run out of marsala. So, it was time to improvise.

This recipe was made for the first time a few years ago when a craving for Chicken Marsala met the ingredients on hand one weeknight. I liked it so much, I made it again just a few nights later.

I’ve made this chicken numerous times now over the past two or three years and the whole family consistently gives this recipe two thumbs up. I like to serve the chicken with Rosemary Roasted Potatoes and Caramelized Brussels Sprouts or Roasted Asparagus.

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Chicken with Mushrooms

Servings: 4 -5 servings


  • tablespoons bacon grease or olive oil
  • pounds boneless chicken breasts or 2 extra-large chicken breasts
  • 1 teaspoon kosher salt divided
  • ½ teaspoon freshly ground black pepper divided
  • ¼ cup all-purpose flour*
  • 2 tablespoons butter
  • 1 tablespoon fresh thyme leaves
  • 16 ounces fresh crimini or baby bella mushrooms roughly quartered
  • ½ cup white wine or chicken stock either one works well
  • 2 tablespoons chopped fresh parsley

*Gluten-Free Alternative

  • ¼ cup brown rice flour


  • Place the chicken breasts on a cutting board and slice them horizontally down the center to create thin cutlets. Cut each piece in half to make 8 smaller cutlets. Sprinkle the chicken on both sides with ½ teaspoon of salt and ¼ teaspoon of pepper. Place the flour in a bowl and lightly dredge each side of the chicken with flour.
  • Melt the bacon grease in a large skillet over medium high heat. When it is hot, add half of the chicken to the pan. Cook for 3 minutes, then turn over and cook another 2 minutes. Be careful not to overcook, as it will dry out quickly. Transfer the cooked chicken to a baking dish and cover with foil to keep warm. Repeat with the remaining chicken.
  • Add the butter to the drippings in the hot skillet and when it melts add the mushrooms. Sprinkle with thyme and the remaining salt and pepper. Saute until tender, about 4 minutes. Add the wine or chicken stock and simmer about 3 minutes, until it has thickened slightly and reduces to about half. Sprinkle with parsley and then pour the mushrooms and the sauce over the chicken in the baking dish. Enjoy!


In this recipe, the fresh thyme and parsley contribute in a big way to the final result. I’ve made this recipe with dried Italian seasonings (substituting 1 teaspoon dried herbs) when fresh herbs aren’t in the house, and the chicken is still tasty that way, but I do recommend fresh if at all possible.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    YUM!! I do love mushrooms… although Chris will not eat them, so it does make it hard to cook meals like this…. but I'm going to make it anyway 🙂

    • Kfroglady says

      Chris can do what my hubby does… pick them out and leave them in the dish for me!!! I love them so I will NOT do without them except for a few recipes where I can add to mine only after the fact!

  2. Chris says

    Chicken marsala is one of my favorite dishes, one of the first that I ever endeavored to try making on my own as an 18 y/o. Laughing at Greg's comment…ewww.

    What happens to me is I go to the store, get stuff and I am 100% sure that I have marsala at home. Get home with everything else and find that I have 1/2 tsp of marsala in the bottle.

    • Kfroglady says

      You must only be 19 now! LOL.. One day you will get to the point we are.. keep a tablet on the kitchen counter for a running grocery store list. When you see you are getting low enough on something that you only have enough to make a favorite recipe especially, add that ingredient to your list. The key is.. don't forget the list when you go to the store. Of course with the "smart" phones now I suppose we could and should do this list on the phone! I never.. well almost never forget my phone!

  3. Katy Alldredge says

    Finally got around to making this the other night and loved it!! We added garlic just cuz we like it LOL. But I will say this is one of my new favorite make ahead meals. It was good the first time it was amazing after a night in the fridge all the flavors really soak into the chicken!