Sautéed Chicken and Mushrooms

Name: Sautéed Chicken and Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless, cut into bite-sized cubes); 300 g mushroom (cremini, cleaned and sliced); 2 tbsp butter (unsalted, divided); 1 tbsp olive oil; 4 pcs garlic (cloves, minced); 1 pcs onion (medium, finely chopped); 4 tbsp water (for deglazing); 0.5 tsp salt; 1 pinch black pepper (freshly cracked); 0.5 tsp dried thyme; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(105)

TASTE SCORE

8/10

Tender, golden-brown chicken breast pieces and earthy mushrooms cooked together in a buttery pan sauce with garlic and herbs. A quick 30-minute weeknight dinner that tastes like a restaurant-quality dish, perfect with mashed potatoes or crusty bread.

PREP

10m

COOK

20m

SERVES

1 CUP

367 cal

SERVINGS

METHOD · 5 STEPS

prep
Season the chicken.
Pat the chicken cubes dry with paper towels. Season evenly with salt, black pepper, and dried thyme.
fry · ~8 min
Sear the chicken.
1.Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
2.Add chicken in a single layer and cook without moving for 3-4 minutes until golden.
3.Flip and cook another 3-4 minutes until browned and cooked through (165°F internal).
4.Transfer chicken to a plate and set aside.
TIPDon't overcrowd the pan — cook the chicken in two batches if needed to get a good sear.
saute · ~10 min
Sauté the mushrooms and aromatics.
1.Add remaining 1 tbsp butter to the same skillet over medium heat.
2.Add chopped onion and cook until translucent (3-4 minutes).
3.Add sliced mushrooms and sauté until they release their moisture and turn golden (5-7 minutes).
4.Stir in minced garlic and cook until fragrant (1 minute).
TIPLet the mushrooms sit without stirring for the first 2 minutes — they brown better this way.
simmer · ~2 min
Deglaze and combine.
1.Pour in water and scrape up any browned bits from the bottom of the pan.
2.Return chicken and any juices to the skillet.
3.Stir to combine and let everything warm through (1-2 minutes).
garnish
Garnish with fresh parsley and serve hot.
Sprinkle chopped parsley over the dish just before serving.
TIPServe with mashed potatoes, rice, or crusty bread to soak up the buttery pan juices.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken dry before seasoning for a better golden sear.
2
Cook the chicken in a single layer without moving it to develop a deep crust.
3
Let the mushrooms brown undisturbed for 2 minutes before stirring for richer flavor.
4
Use water or low-sodium broth for deglazing to control the salt level.
5
Add a splash of lemon juice or white wine at the end for brightness.
6
Make ahead: sear chicken and mushrooms separately, then reheat together with deglazing liquid.
7
Store leftovers in an airtight container in the fridge for up to 3 days.