Description
This Chicken and Mushroom recipe features tender, thinly sliced boneless chicken breasts seared to perfection and then combined with flavorful sautéed mushrooms and garlic. Enhanced with herbs and spices like oregano, paprika, and fresh parsley, this dish offers a savory and satisfying meal perfect for any occasion. It’s quick and easy to prepare, making it ideal for busy weeknights, and pairs wonderfully with rice or cauliflower rice for a balanced dinner.
Ingredients
Units
Scale
Chicken
- 3 free range organic boneless chicken breasts, cut in half lengthwise to become 6 thin fillets
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- Salt and ground black pepper to taste
- 1 tbsp olive oil (for searing chicken)
Mushrooms and Garnish
- 8 oz white mushrooms, sliced
- 1 tbsp olive oil (for mushrooms)
- 3 tbsp butter or ghee (use ghee for Paleo and Whole30 friendly)
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Pat the chicken breasts dry with a paper towel to ensure even searing. In a mixing bowl, combine the chicken fillets with onion powder, dried oregano, paprika, salt, and black pepper. Mix thoroughly so that the chicken is evenly coated with the seasoning.
- Sear the chicken: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Place the seasoned chicken fillets in the skillet and sear each side until browned and cooked through, about 5 minutes per side depending on the thickness. You can use a meat thermometer to ensure the internal temperature reaches 165°F. Once done, transfer the chicken to a plate and keep warm.
- Sauté the mushrooms: In the same skillet, add the remaining 1 tablespoon olive oil and then the sliced mushrooms. Season them with salt and pepper. Cook over medium heat until mushrooms turn brown and crispy around the edges, stirring occasionally.
- Add butter and garlic: Add 3 tablespoons butter or ghee to the skillet with the mushrooms and stir in the minced garlic. Sauté for about 1 minute until the garlic becomes fragrant but not burnt.
- Combine and garnish: Return the seared chicken fillets to the skillet with mushrooms and mix gently to combine flavors and warm the chicken through. Garnish with freshly chopped parsley.
- Serve: Serve the chicken and mushroom mixture immediately alongside cauliflower rice, regular rice, or a fresh green salad for a complete meal.
Notes
- Watch the web stories for this recipe HERE for visual guidance.
- Use an instant-read meat thermometer to check that the chicken reaches an internal temperature of 165°F to ensure it is safely cooked.
- If you don’t have a cast-iron skillet, a large non-stick skillet works perfectly fine.
- Cutting the chicken breasts thinly ensures quick cooking and prevents the meat from drying out.
- To store leftovers, place chicken and mushrooms in an airtight container and refrigerate for up to 4 days.
- Reheat leftovers in the microwave, covering with a damp paper towel to retain moisture and prevent drying out.
Nutrition
- Serving Size: 1 serving (1.5 chicken fillets with mushrooms)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
