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
ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
- Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
- Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
- Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
- Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
- When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
- Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
- Top off with extra parmesan and serve.
- Enjoy!
CREAMY MUSHROOM CHICKEN
Creamy mushroom chicken is the perfect recipe when you need dinner on the table fast. Delicious, easy and a guaranteed family favorite!
Provided by Alida Ryder
Categories Chicken Easy Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat olive oil in a large frying pan.
- Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
- Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
- Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
- Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
- Sprinkle over chopped parsley (optional) and serve.
Nutrition Facts : Calories 398 kcal, Carbohydrate 4 g, Protein 26 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 153 mg, Sodium 204 mg, Sugar 1 g, ServingSize 1 serving
BEST AND EASIEST CHICKEN NUGGETS
Simple, super easy, quick, delicious, and pretty healthy, too!
Provided by Samantha
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 31m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
- Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
- Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 14.3 g, Cholesterol 64.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 478.3 mg, Sugar 0.9 g
CHICKEN NUGGETS
I like to make these golden chicken nuggets because they're so quick and easy. My whole family loves them. You can also use the seasoning to cook chicken breast halves. Stack them on rustic bread with mayo, lettuce and tomato for delicious sandwiches. -Annette Ellyson, Carolina, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large shallow dish, combine the first 6 ingredients. Flatten chicken to 1/2-in. thickness, then cut into 1-1/2-in. pieces. Add chicken, a few pieces at a time, to dish and turn to coat., In a large skillet, cook chicken in oil in batches until meat is no longer pink, 6-8 minutes.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 435mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
VEGGIE NUGGETS RECIPE BY TASTY
Here's what you need: carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, pepper, bread crumbs
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
- Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
- Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
- Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
- Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 30 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, Sugar 4 grams
MUSHROOM "CHICKEN NUGGETS" RECIPE BY TASTY
These healthy-ish, plant-based mushroom nuggets will be the hype of your next get-together. This easy snack is crispy, crunchy, and savory and pairs well with almost any dipping sauce.
Provided by Bella Lopez
Categories Appetizers
Time 30m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Fill a large, high-walled skillet halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
- Remove the caps from the mushrooms and reserve for another use, then slice the mushroom stems into ½-inch-thick rounds.
- In a medium bowl, whisk together the buckwheat flour, cornstarch, paprika, garlic powder, salt, pepper. Add the water and whisk until smooth. Whisk in the chili powder.
- Add the cornflakes to a separate medium bowl
- Dip the mushroom rounds in the batter to coat completely, then dredge in the crushed cornflakes until fully covered.
- Working in batches, fry the mushrooms in the hot oil until golden brown, 3-5 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with salt.
- Serve warm with your favorite sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 59 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
BAKED MUSHROOM CHICKEN
This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. -Barbara McCalley, Allison Park, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 311 calories, Fat 16g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 575mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, nutritional yeast, garlic powder, kosher salt, grapeseed oil, hot sauce, unsweetened soy milk, apple cider vinegar, all purpose flour, cornstarch, unsweetened soy milk, apple cider vinegar, panko breadcrumbs, nutritional yeast, garlic powder, paprika, onion powder, kosher salt, black pepper, cayenne, olive oil, canola oil, nonstick cooking spray, honey mustard, barbecue sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 26
Steps:
- Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20-30 minutes, until the towel is soaked through.
- Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
- Remove the tofu from the freezer and place in a microwave-safe bowl over a clean dish towel. Defrost in the microwave until completely thawed and the dish towel is soaked through, 10-15 minutes.
- Wrap the tofu in a clean dish towel and press again for another 20-30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
- While the tofu is pressing, make the marinade: In a medium bowl, whisk together the soy sauce, nutritional yeast, garlic powder, salt, grapeseed oil, hot sauce, soy milk, and apple cider vinegar.
- Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
- While the tofu is marinating, set up the breading station: In a shallow bowl, mix together the flour and cornstarch. In a separate shallow bowl, mix together the soy milk and apple cider vinegar. In a third shallow bowl, mix together the bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil (only if baking the tofu).
- If deep-frying the tofu, heat the canola oil in a medium pot over medium heat until it reaches 375°F (190°C).
- Alternatively, if baking the tofu, preheat the oven to 400°F (200°C).
- When the tofu is done marinating, coat the pieces first the flour mixture, then in the soy milk mixture, then again in the flour mixture, again in the soy milk mixture, and finally in the bread crumb mixture.
- If deep-frying the tofu, add the tofu to the hot oil in batches and cook for 90-120 seconds, until golden brown and crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towels to drain.
- If baking the tofu, line a baking sheet with a nonstick mat or parchment paper and grease with nonstick spray. Add the tofu to the baking sheet and spray the tops with nonstick spray, then bake for 20-25 minutes, flipping halfway through, until golden brown.
- Serve with honey mustard or barbecue sauce for dipping.
- Enjoy!
PECAN-CRUSTED CHICKEN NUGGETS
I loved chicken nuggets as a child. This baked version is healthier than the original, and it's a great meal for kids. - Haili Carroll, Valencia, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place cornflakes, parsley, salt, garlic powder and pepper in a blender; cover and pulse until finely ground. Transfer to a shallow bowl; stir in bread crumbs and pecans. Place milk in another shallow bowl. Dip chicken in milk, then roll in crumb mixture to coat., Place on a greased baking sheet; spritz chicken with cooking spray. Bake 12-16 minutes or until chicken is no longer pink, turning once halfway through cooking.
Nutrition Facts : Calories 203 calories, Fat 8g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 311mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
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