Garlic Butter Chicken & Mushroom Skillet
Nutrition per serving
Ingredients
- 400g boneless, skinless chicken breasts (2 medium), sliced into strips
- 300g mushrooms, sliced
- 2 tbsp butter, divided
- 1 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 tsp fresh thyme leaves
- 120ml low-sodium chicken stock
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- Salt, freshly cracked black pepper, and a pinch of chilli flakes, to taste
Instructions
Season the chicken strips with salt, pepper, and half the thyme; slice the mushrooms and garlic and set everything beside the stove.
Heat the olive oil and half the butter in a large skillet over medium-high heat, then sear the chicken strips for 3–4 minutes per side until golden. Lift them out onto a plate.
Melt the remaining butter in the same skillet and cook the mushrooms for 5–6 minutes, without stirring too often, until golden and their liquid has cooked off.
Stir in the garlic and chilli flakes and cook for 1 minute until fragrant, then pour in the stock and lemon juice and scrape up the browned bits from the base.
Return the chicken to the skillet and simmer for 3–4 minutes until cooked through (74°C) and coated in the glossy butter sauce.
Scatter over the parsley and remaining thyme, squeeze over a little extra lemon, and serve straight from the skillet.
This is the dinner I reach for when I want something rich and satisfying without a long evening in the kitchen. The chicken sears fast in a hot skillet, the mushrooms soak up the garlic butter, and a splash of stock and lemon turns the pan juices into a sauce worth spooning over everything. One pan, about half an hour, and it still feels like a proper cooked dinner.
