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This chicken is tender and in a delicious, flavorful sauce.  The sauce is generous as well.

This is a quick, no-fuss recipe that you will turn to when time and perhaps energy is a factor.  We all have such days.  On days like that I like to have easy, quick recipes to turn to, otherwise I tend to make a "mess", despite my years of experience.

I used the garden-variety, common mushrooms that are always in our supermarket, but you can get fancy and use mushrooms that you prefer in this dish such as Cremini or Baby Bellas (cremini mushrooms that have been allowed to mature one week more than the Cremini mushrooms.

Rinse the mushrooms well and pat dry with paper towels.

Slicing the chicken longitudinally into two pieces allows the chicken to cook more quickly and evenly, resulting in very tender chicken.

This meal goes well with cauli mash, green beans or broccoli, and even with a nice salad.  I used my marinated green beans and tomato recipe, displayed in the photo.

I always have my homemade chicken stock on hand.  I will add how I make that in the Helpful Hints with this recipe.  You can use commercial chicken stock; however, I would be inclined to reduce the added salt in this recipe.

Taste the sauce.  If you like you could add a little dried parsley to the sauce.


2 large chicken breasts

3 tbsp olive oil (45 mL)

Fresh parsley, OR cilantro (optional)


1/cup Gluten-Free Bake Mix 2, OR almond flour (60 mL)  

2 tbsp Parmesan cheese (30 mL)

  (kind in a canister)

1/tsp salt (2 mL)

1/tsp black pepper (2 mL)

Mushroom Sauce:

1 tbsp butter (15 mL)

2 cups sliced mushrooms (500 mL)

3/4 cup chicken stock (175 mL)

1/cup heavy cream (60 mL)

1/cup grated Mozzarella/Cheddar cheese mix (125 mL)


Chopped green onions (green part only)



Cut chicken breasts in half longitudinally, so that you have 4 chicken cutlets. 

Breading: In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt and black pepper.  Dredge chicken on both sides with breading. 

In large nonstick frying pan, in olive oil and over medium heat, cook chicken about 4 minutes per side until not quite cooked throughout.  Set aside.  

Cheesy Mushroom Sauce:  In same frying pan, in butter, cook mushrooms until turning brown.  Add chicken stock, cream and Mozzarella.  Cook covered on simmer until the sauce thickens slightly. Add chicken and cook until chicken is white throughout (no pink).  Garnish with chopped green onions.

Helpful Hints: *To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  18 servings

1 serving

340.6 calories

21.6 g protein

26.3 g fat

0.5 g fiber

3.8 g net carbs 

Other Skillet Chicken Recipes you may enjoy:

Avocado, Bacon and Gouda Skillet Chicken

"Breaded" Chicken Sweet Mustard Peppers and Onions

Chicken in Creamy Garlic Veggie Sauce

Chicken with Creamy Garlic Onion Gravy

Creamy Smothered Chicken with Onions and Bacon

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