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One-Pan Chicken and Mushrooms

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Chicken and mushrooms served with parsley and lemon wedges

One-Pan Chicken and Mushrooms

Description

Experience the simplicity of our One-Pan Chicken and Mushrooms recipe. This delightful one-pan wonder is not just easy to make but promises a symphony of flavors in every bite. Savor the comforting blend of succulent chicken and earthy mushrooms, making every mealtime a delight.

Ingredients

  • ½ cup flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp oregano
  • ½ tsp thyme
  • 1 ½ lb chicken breast or tenders
  • 3 tbsp olive oil
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 12 ounces crimini and white mushrooms, sliced
  • ½ cup chicken broth
  • 1 tbsp lemon juice
  • Parsley to top the dish

Instructions

  1. Mix flour with salt, pepper, oregano and thyme. Dip the chicken pieces in the flour mixture and set aside.
  2. Heat 2 tbsp olive oil in a pan and sear the chicken on both sides until golden. Remove the chicken.
  3. Heat 1 tbsp olive oil and sauté onion until soft. Add the garlic and mushrooms. Cook until mushrooms are toasted.
  4. Add salt and pepper, add the chicken broth and top with the chicken. Cook until the chicken is cooked completely.
  5. Add lemon juice and parsley. Serve warm.
Chicken and mushrooms served with parsley and lemon wedges
Monterey Mushrooms blue and white logo

One-Pan Chicken and Mushrooms


Description

Experience the simplicity of our One-Pan Chicken and Mushrooms recipe. This delightful one-pan wonder is not just easy to make but promises a symphony of flavors in every bite. Savor the comforting blend of succulent chicken and earthy mushrooms, making every mealtime a delight.

Ingredients

  • ½ cup flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp oregano
  • ½ tsp thyme
  • 1 ½ lb chicken breast or tenders
  • 3 tbsp olive oil
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 12 ounces crimini and white mushrooms, sliced
  • ½ cup chicken broth
  • 1 tbsp lemon juice
  • Parsley to top the dish

Instructions

  1. Mix flour with salt, pepper, oregano and thyme. Dip the chicken pieces in the flour mixture and set aside.
  2. Heat 2 tbsp olive oil in a pan and sear the chicken on both sides until golden. Remove the chicken.
  3. Heat 1 tbsp olive oil and sauté onion until soft. Add the garlic and mushrooms. Cook until mushrooms are toasted.
  4. Add salt and pepper, add the chicken broth and top with the chicken. Cook until the chicken is cooked completely.
  5. Add lemon juice and parsley. Serve warm.

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About Author

Lindsey
Lindsey

Lindsey loves the art and science of growing (and cooking) mushrooms!

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