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Chicken & Mushroom Skillet

A delicious quick fix for busy folks. Enjoy on zoodles or your favourite carbohydrate.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dinner
Cuisine South African
Servings 6


  • 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


  • 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.
Keyword chicken