A hearty one-pan dinner that’s ready in minutes! There are few things better than a savory and hearty dinner at the end of a busy day. However, having the energy and time to make that meal can be challenging. My skillet chicken and mushrooms is a dish that satisfies both your hunger and your need to get dinner on the table quickly. A delicious combination of herbs and spices coats the chicken with savory flavor. The mushrooms are sauteed in butter and garlic and even more herbs. All those flavors come together in a tender, juicy chicken with lots of meaty mushrooms. You’re less than half an hour away from a dinner the whole family will love.
Belle’s Skillet Chicken with Mushrooms
6 boneless skinless chicken thighs
1 teaspoon each onion powder and garlic powder
½ teaspoon each of dried thyme and rosemary
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoon butter
3 cups sliced brown mushrooms
3 teaspoons minced garlic
1 tablespoon fresh chopped parsley
1 teaspoon each of dried thyme and dried rosemary
Combine the onion powder, garlic powder, herbs, salt, and pepper. Coat the chicken evenly with the combined seasoning. Heat 1 tablespoon of oil in a large skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in the center (about 8 minutes on each side, depending on thickness). Add remaining oil if needed for the second batch. Transfer to a plate; set aside and keep warm. Melt the butter and add the mushrooms to the same pan or skillet. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme, and rosemary; sauté for about 1 minute. Return the chicken to the pan and spoon the mushrooms and sauce over the top. Garnish with parsley.
