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a cast iron pan of easy chicken and mushrooms



This Easy Chicken and Mushrooms is a perfect weeknight meal that is not only quick to prepare, but also keto friendly!


  • 2 boneless chicken breasts, sliced in half (horizontally)
  • 1/2 Cup Parmesan cheese, freshly grated
  • 1 Tablespoon olive oil
  • 8 ounces baby bella mushrooms, sliced
  • 10 ounces white mushrooms, sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/3 Cup white wine
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1/2 Cup chicken stock
  • 1/2 Cup heavy whipping cream
  • 12 Tablespoons sun dried tomatoes (chopped)
  • fresh chopped parsley, garnish


  1. Cut chicken breasts in half, horizontally.
  2. Heat the olive oil in a cast iron pan.
  3. Coat each breast with a light dusting of the Parmesan cheese.
  4. Brown the chicken on both sides. Plan on about four minutes per side. Remove from pan.
  5. Add the mushrooms to the pan and allow to cook down for a few minutes before seasoning them with kosher salt and black pepper.
  6. Turn up the heat to allow the moisture to cook off and brown the mushrooms.
  7. Turn the heat back down and add in the shallots and garlic. Cook for just a minute.
  8. Deglaze the pan with the white wine. Loosen up any browned bits from the bottom of the pan.
  9. Toss in the fresh herbs.
  10. Pour in the chicken stock and heavy whipping cream.
  11. Add in the sun dried tomatoes. Cook for another minute or two.
  12. Add back the chicken. Cook long enough to heat up the chicken.
  13. Plate. Garnish with fresh chopped parsley.
  14. See post for side dish recommendations. 



  • Prep Time: 5 minutes
  • Cook Time: 20