20-Minute Skillet Mushroom Chicken

20-Minute Skillet Mushroom Chicken

from themediterraneandish.com
20 min
5 servings

Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky cream-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.

Ingredients

  • 1 1/2 lb (700g) boneless skinless chicken breasts
  • Kosher salt and black pepper
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ghee or unsalted butter
  • 12 ounce fresh large mushrooms, (sliced)
  • 1/2 cup chicken broth
  • 3 green onions, (chopped)
  • 2 garlic cloves, (minced)
  • kosher salt and black pepper
  • Parsley for garnish

Directions

  1. 1

    Heat oven to 200 degrees F. You will use it to keep the chicken warm.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.