Herbed Mushroom Chicken Recipe

Lisa Grant | Jersey Girl Cooks

Herbed Mushroom Chicken is an elegant dinner that takes only 30 minutes. You can even make it ahead and reheat in the microwave!

Herbed Mushroom Chicken Photo

Look in my freezer and you probably will find a half-dozen packs of thin-sliced chicken cutlets at any given time. Thin sliced cutlets are my family’s favorite and I love that I don’t have to pound them thin myself. I have a strong aversion to raw chicken and by buying thin cutlets, I barely have to touch it.

It’s easy to get together a package of chicken, some fresh mushrooms, herbs and a few pantry ingredients. Dinner will be ready in less than thirty minutes.

Herbed mushroom chicken is great served with pasta, buttermilk mashed potatoes or rice. Or you could have a low carb dinner and just serve it with a spinach salad and cauliflower mash. It’s a great weeknight dinner, but also fancy enough to serve to company on the weekends.

Since there are times when I know the dinner hour will be hectic, I can make this dish in advance and reheat it in the microwave. Actually it might even taste better reheated as all the flavors have time to meld together.

It especially tastes good to teenage children after a two hour soccer practice. With my growing teenage children, I know I want to keep plenty of chicken in my freezer.

Herbed Mushroom Chicken Picture

For this recipe, I used dried Herb de Provence. I love the stronger taste of these herbs but feel free to use dried basil, parsley or both. Herbs paired with mushrooms are a winning combination.

This chicken is another recipe that goes on my weekly dinner rotation. Chicken is a favorite on our menu and I could eat it four times a week. Here are some other easy chicken dishes that will hold you over for the rest of the week:

Chicken is healthy, easy to make and so versatile. What’s your favorite chicken dish?

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Herbed Mushroom Chicken Recipe

    4 Servings


  • 6 Boneless Skinless Chicken Cutlets, Thin
  • 3 tablespoons All-Purpose Flour
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 16 ounces Mushrooms, Sliced
  • 1 teaspoon Roasted Garlic Seasoning
  • 1 teaspoon Herbes de Provence
  • 2 cups Chicken Broth
  • 1 tablespoon Balsamic Vinegar
  • Salt, To taste
  • 2 tablespoons Fresh Parsley


Coat the chicken cutlets with flour and set on a plate.

Heat the oil and butter on medium heat in a big frying pan. Add the chicken and cook for about 5 minutes on each side or until chicken is no longer pink. Remove from pan and keep warm on a plate.

Add mushrooms to the pan. Sprinkle with garlic seasoning and dried herbs. Pour the broth and balsamic vinegar over the pan. Cook for 5 minutes or until liquid comes to a simmer and mushrooms are wilted. Stir pan occasionally.

Place chicken back in pan and cover with lid. Cook for about 10 minutes or until chicken is cooked through, sauce thickens and mushrooms are soft.

Add salt to taste. Sprinkle with chopped parsley before serving.


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Related Recipes:
Easy Dinner Recipes, Dinner Recipes, Italian Recipes, Pasta Recipes, Mushroom Recipes, Chicken Recipes, Easy Recipes, Sauteed Recipes, Simmered Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Lisa Grant
Recipe Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 108
Calories 345

% Daily Value*
Total Fat 14g
  Saturated Fat 1g
Sodium 758mg
Total Carbohydrate 5g
  Dietary Fiber 0g
  Sugars 1g
Protein 39g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Lisa Grant

About Lisa

Like all moms, Lisa needs quick and easy dinners during the week for her busy family. As our Easy Dinners Fanatic, she creates meals that you can make between soccer and band practice that are full of flavor and good for you too. You can see more from Lisa on Jersey Girl Cooks.

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