Description
A flavorful and easy-to-make Chicken and Mushroom recipe featuring tender chicken fillets seared to golden perfection and sautéed mushrooms infused with garlic and herbs. Perfectly seasoned with onion powder, oregano, paprika, and fresh parsley, this dish is ideal for a wholesome weeknight dinner served alongside rice or cauliflower rice.
Ingredients
Units
Scale
Chicken
- 3 free range organic boneless chicken breasts, cut in half lengthwise to make 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
- 1 tbsp olive oil (for mushroom cooking)
Mushrooms and Garnish
- 8 oz white mushrooms, sliced
- 3 tbsp butter or ghee (use ghee for Paleo and Whole30)
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare Chicken: Pat the chicken breasts dry thoroughly with a paper towel. In a bowl, evenly coat the chicken fillets with onion powder, dried oregano, paprika, salt, and ground black pepper. This ensures layers of flavor throughout the chicken.
- Sear Chicken: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the seasoned chicken fillets and sear for about 5 minutes on each side until golden brown and cooked through. Timing may vary depending on thickness. Once done, transfer the chicken to a plate and keep warm.
- Cook Mushrooms: In the same skillet, add the remaining 1 tablespoon of olive oil and the sliced mushrooms. Season with salt and pepper, then cook until the mushrooms become brown and crispy, releasing their juices, approximately 5-7 minutes.
- Add Garlic and Butter: Stir in the 3 tablespoons of butter or ghee and the minced garlic. Sauté for about 1 minute until fragrant but not burnt, allowing the flavors to meld perfectly with the mushrooms.
- Combine and Garnish: Return the cooked chicken fillets to the skillet, nestling them among the mushrooms. Sprinkle with freshly chopped parsley for a burst of color and fresh herbaceous flavor. Serve immediately alongside cauliflower rice or regular rice and a green salad.
Notes
- Watch the web stories for this recipe HERE to see the step-by-step process.
- Use an instant-read meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C) for safe consumption.
- If you do not have a cast-iron skillet, a large non-stick skillet works well for cooking this recipe.
- Cutting the chicken into thin fillets helps it cook quickly and evenly without drying out.
- To store: Keep the cooked chicken and mushrooms in an airtight container in the refrigerator for up to 4 days.
- To reheat: Warm leftovers in the microwave until hot. Cover with a damp paper towel to prevent the chicken from drying out.
Nutrition
- Serving Size: 1 serving (approx. 1.5 chicken fillets with mushrooms)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 350 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: 90 mg
