I love mushrooms and I’m definitely a cheese person, so this Mushroom and Mozzarella Skillet Chicken is one of my favourite quick dinners. It combines tender chicken pieces, earthy mushrooms and melting mozzarella for a comforting, flavourful meal. The sauce is concentrated and simple, perfect for soaking up with crusty bread or serving over pasta, rice or a simple green salad. For this version I used porcini mushrooms; if you don’t have porcini, any fresh mushrooms will work well. The recipe is straightforward, family-friendly and ideal for a busy weeknight.
Mushroom and Mozzarella Skillet Chicken
Hearty mushroom and mozzarella skillet chicken — a gooey, flavour-packed main that’s perfect for cooler evenings. Ready in about 25 minutes and ideal with a slice of crusty bread to mop up the sauce.
Course:
Main
Cuisine:
Italian
Prep Time:
10
minutes
Cook Time:
15
minutes
Total Time:
25
minutes
Servings:
4
Author:
Manuela Zangara
Ingredients
-
500
gms
– 1 lb. chicken tenders
cubed -
250
gms
– ½ lb. fresh mozzarella
sliced -
250
gms
– ½ lb. mushrooms
I used porcini, sliced -
1
garlic clove -
80
ml
– 1/3 cup white wine -
3
tbsp
extra virgin olive oil - Salt
-
Parsley
chopped
Instructions
-
Make the mushroom sauce first. Finely chop the garlic and warm 1 tbsp of olive oil in a non-stick frying pan over low heat. Add the garlic and let it gently fry for about 1 minute until fragrant, being careful not to burn it.
-
Add the sliced mushrooms to the pan and sauté for 2–3 minutes. If they start to stick, add a splash of water. Season lightly with salt and continue cooking until the mushrooms begin to release their juices.
-
Meanwhile, season the chicken cubes with a little salt and dust them with flour. Heat the remaining 2 tbsp of olive oil in a separate skillet and brown the chicken pieces well on all sides over medium-high heat.
-
Combine the mushrooms with the browned chicken in the skillet and stir to mix the flavours. Pour in the white wine and briefly increase the heat to evaporate the alcohol.
-
Lower the heat and let everything simmer until the chicken is cooked through. Depending on how much liquid the mushrooms release, you may need to add a little water to keep the sauce moist. Cook until the sauce has reduced slightly and the chicken is tender.
-
Once the chicken is cooked, arrange the sliced mozzarella over the top, cover the skillet and turn off the heat. Let the residual warmth melt the cheese gently for a few minutes.
-
When the cheese has melted, sprinkle with chopped parsley and serve immediately. This dish is excellent with crusty bread to mop up the sauce, or served over pasta, risotto or steamed rice for a heartier meal.
Notes and tips
Use fresh mushrooms when possible; frozen porcini can be used if fresh aren’t available—avoid dry, rehydrated mushrooms for this quick skillet version. If you prefer a richer sauce, stir in a tablespoon of butter at the end. Adjust salt to taste, remembering the mozzarella adds a little saltiness. Leftovers keep well in the fridge for up to 2 days and reheat gently on the stovetop or in the oven to preserve the texture of the cheese and mushrooms.