Sautéed Chicken with Mushrooms
This easy one pan 30 minute meal is perfect for a weeknight family meal. Sautéed chicken and mushroom is made with simple ingredients and loaded with flavor.
Servings: 4 servings
Equipment
Ingredients
- 4 (6-ounce) chicken breast
- ½ teaspoon black pepper
- ¾ teaspoon salt
- ¼ cup all-purpose flour
- 3 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 pound button mushrooms trimmed and quartered
- ½ cup low sodium vegetable broth
- ¼ cup chopped parsley
Instructions
- Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon olive oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons olive oil, and cook until softened, 6 minutes.
- Add broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.
Notes
Storage: Store any leftovers in an airtight container. They will last up to 3 days.
Nutrition
Calories: 344kcal | Carbohydrates: 11g | Protein: 41g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 657mg | Potassium: 1025mg | Fiber: 2g | Sugar: 2g | Vitamin A: 378IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 2mg
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