20-MINUTE SKILLET MUSHROOM CHICKEN
Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Heat oven to 200 degrees F. You will use it to keep the chicken warm.
- Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
- In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
- In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
- Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.
Nutrition Facts : Calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, UnsaturatedFat 7.3 g, ServingSize 1 serving
CHICKEN WITH MUSHROOMS
This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.
Provided by KIMPAT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
- In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
- Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g
CHICKEN AND MUSHROOMS
A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
- Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.
Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.9 milligram of sodium
CHICKEN WITH MUSHROOMS
Chicken cutlets are sautéed with button mushrooms for a quick and delicious one-skillet meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
- Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.
Nutrition Facts : Calories 375 g, Fat 17 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g
CHICKEN AND MUSHROOMS
This is a great dish. I have been having trouble finding sauterne around here lately, but dry vermouth will be good.
Provided by papergoddess
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in 13" X 9" baking pan.
- Stir in thyme, paprika, salt, and pepper.
- Dredge chicken pieces in flour, then swish in butter (both sides), until coated.
- Arrange them in baking dish.
- Bake in hot oven (400 degrees) until browned, about 30 minutes.
- Reduce heat to 350 degrees, turn over chicken pieces, and add mushrooms and wine.
- Cover dish with foil and continue baking about 30 minutes longer.
Nutrition Facts : Calories 670.9, Fat 46.4, SaturatedFat 17.2, Cholesterol 203, Sodium 828.5, Carbohydrate 8.7, Fiber 0.8, Sugar 1.1, Protein 44.9
CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES
All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
- Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.
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