20-Minute Mushroom Chicken
A quick and easy recipe for 20-Minute Mushroom Chicken that is juicy, flavorful, and perfect for meal prep.
Equipment
- skillet
- Meat thermometer
- Oven
Ingredients
For chicken
- 1.5 lb boneless skinless chicken breasts sliced into cutlets
- Kosher salt
- black pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon coriander
- 2 tablespoons extra virgin olive oil
For Mushroom Sauce
- 1 tablespoon ghee or unsalted butter
- 12 oz fresh large mushrooms, sliced
- 0.5 cup chicken broth
- 3 green onions, chopped
- 2 garlic cloves, minced
- kosher salt
- black pepper
- Parsley for garnish
Instructions
Preparation
- 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 tablespoon 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, 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.
Notes
This recipe can be frozen for later, making it great for meal-prep.
Nutrition
Serving: 1portionCalories: 320kcalCarbohydrates: 12gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 350mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 1mg
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