Seared Chicken Breast in a Portabella Mushroom Sauce

We love chicken in our home, but sometimes we can get a little burned out on the lemon peppered chicken, BBQ chicken, and fried chicken. So, I decided to create something different. My husband is such a picky eater, so I had to take that into consideration. However, if it were left up to him we would live off of chicken strips and french fries :). Anyways, I played with some different spices and flavors with this one, and was very pleased with the finished product. While it may seem difficult, it is quite easy and can all be done in one pan. So lets get started!!

Servings 4-6
Prep Time 10-15 Minutes
Cook Time 35-40 Minutes


Homemade Rub(Enough for 6 Chicken Breast):

  • 2 Tablespoons of Sea Salt
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Garlic Powder
  • 1 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Black Pepper
  • 1/2 Teaspoon of granulated sugar
  • 1 Teaspoon of dried parsley

Main Dish

  • 6 Boneless, Skinless Chicken Breast-Washed, trimmed, and patted dry
  • 1 8oz container of fresh baby portabella mushrooms, sliced(This is about 10-15 whole baby portabellas or you can buy them already sliced)
  • 1 small yellow onion, thinly sliced
  • 4-5 cloves of fresh garlic(You can smash it and remove it later or finely mince it)
  • Pinch of saffron(I love this stuff)
  • 1/2 cup of white wine-Any dry white wine will do, but I use Pinot Grigio in my dishes
  • 2 cups of chicken STOCK, not broth. Stock has a little more of an in depth flavor
  • Olive Oil for pan searing
  • 1 Teaspoon of Butter
  • Juice from 1/2 lemon(Always use fresh lemon juice)
  • Salt and Pepper to taste
  • Fresh chopped flat leaf parsley for garnishing


Preheat a large skillet over medium high heat.

While your pan is heating up, mix all of the ingredients for the rub together and sprinkle each side of the chicken liberally. Place the chicken aside just a moment.

In your pan, add about 2-3 tablespoons of olive oil and let it start to heat up. During this time add in your pinch of saffron and allow it to infuse the oil for about 2-3 minutes(don’t burn it).

When the oil is nice and hot and the saffron is fragrant, add the seasoned chicken and sear each side for about 5 minutes per side( you want a nice golden crust on each side) and remove it from the pan onto a plate. Sit the chicken aside while you prepare the sauce. The chicken will NOT be cooked all the way through and this is fine.

In the same pan, add a little more olive oil. Add the mushrooms, onions, and garlic to the pan. Season with salt and pepper to taste. Cook until the mushrooms are tender and the onions are translucent. Add in your white wine and allow the mixture to cook for about 5-10 minutes to allow some of the alcohol to cook out. Add the chicken back to the pan, and add in your chicken stock(Add in enough stock to come up to the top of the chicken but not covered). Allow the chicken to simmer in the sauce for about 20-25 minutes(or until the juices run clear) on medium-low heat. Cooking it too fast will dry the chicken out, you want it at a very gentle simmer.

To finish the sauce, add in your butter, lemon juice, and garnish with fresh parsley. This is a family dish that can be served right at the table from the pan. I served mine along side rice and steamed broccoli. This is definitely a family favorite.


****Tips: If you do not want to use white wine, just increase the broth by 1/2 cup. ****



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