Garlic Mushroom Chicken Recipe at The Little Shop of Olive Oils

Garlic Mushroom Chicken


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons Extra Virgin Olive Oil (EVOO)
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms (button or cremini)
  • 1/2 cup chicken broth
  • 1/4 cup white wine (optional)
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Fresh dill or parsley, chopped (for garnish)


  • Season the chicken breasts with salt and pepper on both sides.
  • Heat 1 tablespoon of EVOO in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining 1 tablespoon of EVOO. Add the minced garlic and sliced mushrooms, and cook for 5-7 minutes, or until the mushrooms are tender and have released their juices.
  • Add the chicken broth, white wine (if using), and lemon juice to the skillet. Stir to combine, and let the mixture simmer for 2-3 minutes, allowing the flavors to meld and the sauce to reduce slightly.
  • Return the cooked chicken breasts to the skillet, spooning some of the mushroom sauce over the chicken. Let the chicken heat through for an additional 2-3 minutes.
  • Garnish with chopped fresh dill or parsley before serving.
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