Chicken & Mushroom Skillet
A delicious quick fix for busy folks. Enjoy on zoodles or your favourite carbohydrate.
Ingredients
- 700 g boneless skinless chicken thighs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt & pepper
- Olive oil
- 500 g white button mushrooms, sliced
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 125 ml chicken stock
- 1 tsp wholegrain mustard
- ¼ cup fresh parsley, chopped
Instructions
- Dry chicken thighs with paper towel and place in a large bowl. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning and a drizzle of olive oil.
- Heat a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and almost cooked through. Remove chicken from pan and set aside.
- To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until golden brown. Add the garlic, thyme and oregano; sauté until fragrant.
- Deglaze the pan with chicken stock. Simmer and reduce and then add the mustard. Return chicken to the pan and stir through the fresh parsley.Serve on a bed of noodles, cauliflower rice or your favourite veggies.