Chicken and Mushroom Skillet
Tender chicken cooked in a skillet with savory mushrooms and pearl onions in a white wine and chicken broth.
Yield: 4
Calories: 156kcal
Materials
- 4 6 oz. chicken breasts, skinless and boneless
- 1 1/4 tsp. kosher salt, divided
- 1/2 tsp. black pepper
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 4 cups mushrooms
- 4 garlic cloves, minced
- 1/2 cup pearl onions
- 1/2 cup dry white wine
- 1/4 cup low-salt chicken broth
- 1 Tbsp. fresh thyme leaves, or 1/2 tsp. dried
- 1 Tbsp. fresh flat-leaf parsley, chopped (optional)
Instructions
- Sprinkle chicken with pepper and 3/4 tsp. salt. Heat oil in skillet over medium-high heat. Cook each side of chicken until browned, approx. 6 minutes per side. Remove from pan and set aside on a plate.
- Melt butter in skillet on medium-high. Cook mushrooms for 3 minutes, stirring occasionally. Add garlic and stir occasionally for 3 more minutes. Sprinkle in remaining salt. Stir in wine and broth.
- Return chicken to skillet, sprinkle with thyme. Cook undisturbed for another 3 - 5 minutes, or until an inserted thermometer reads 165°F. Sprinkle optional parsley on top, serve, and enjoy!
Nutrition
Calories: 156kcal | Carbohydrates: 7g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 639mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 583IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 2mg