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–+ servings

Garlic Pepper Chicken with Mushrooms

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A delicious and budget-friendly meal featuring golden chicken breasts, tender mushrooms, and a flavorful garlic-infused sauce, perfect for weeknight dinners or casual gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts Can substitute with chicken thighs.
  • 8 ounces mushrooms, sliced Feel free to mix different types of mushrooms.
  • 4 tablespoons olive oil Divided into two portions for sautéing.
  • 4 cloves garlic, minced Adds flavor to the dish.
  • 1 teaspoon black pepper Adjust to taste.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon dried thyme Can be substituted with other herbs.
  • 1 teaspoon paprika Adds color and flavor.
  • 1/2 cup chicken broth Can substitute with vegetable broth for a lighter sauce.
  • 1 tablespoon fresh parsley, chopped For garnish.

Method
 

Cooking
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the sliced mushrooms and sauté until golden brown, about 5 minutes. Remove from the skillet and set aside.
  3. In the same skillet, add the remaining 2 tablespoons of olive oil. Season the chicken breasts with salt, black pepper, thyme, and paprika.
  4. Cook the chicken in the skillet for approximately 6-7 minutes on each side or until fully cooked and golden-brown.
  5. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
  6. Pour in the chicken broth and return the sautéed mushrooms to the pan. Let everything simmer for about 5 minutes to meld the flavors.
  7. Remove from heat and garnish with fresh parsley before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 8gProtein: 35gFat: 30gSaturated Fat: 5gSodium: 750mgFiber: 1gSugar: 2g

Notes

Serve the chicken atop rice or mashed potatoes, and consider pairing with roasted vegetables or a fresh side salad. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.
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