Chicken with Mushrooms (Print Version)
# Ingredients:
→ Core Ingredients
01 -
4 skinless chicken breasts or thighs, without bones
02 -
2 cups sliced fresh mushrooms (button or cremini)
03 -
1 tbsp olive oil
04 -
2 finely chopped garlic cloves
→ Flavor Mix
05 -
1/2 cup broth from chicken
06 -
1 tsp cornstarch (if needed)
07 -
Salt as needed
08 -
1 tbsp soy sauce
09 -
1 tsp Worcestershire sauce
10 -
1 tbsp coarse black pepper, split
→ Toppings
11 -
Chopped fresh parsley
# Instructions:
01 -
Sprinkle salt and half of the black pepper evenly over the chicken pieces, ensuring both sides get a good coating.
02 -
Warm olive oil in a big skillet over medium-high heat until it shimmers. Place chicken in and cook for around 6-7 minutes each side, achieving a golden crust and an inside temperature of 165°F (74°C). When done, put the chicken on a plate to rest.
03 -
In the same pan, use any tasty bits leftover from the chicken and toss in your mushrooms. Sauté them for 4-5 minutes or until browned and their juices release. Stir in chopped garlic and cook just long enough for the aroma, about 60 seconds.
04 -
Add chicken broth, soy sauce, Worcestershire sauce, and the rest of the black pepper to the pan. Stir and scrape up any bits sticking to the pan. If you'd like it thicker, mix cornstarch with water and stir it in.
05 -
Place the chicken back into the pan, pouring the mushrooms and sauce on top. Simmer for 2-3 minutes so the flavors meld. Taste and sprinkle more salt or pepper if needed.
# Notes:
01 -
A splash of cream can make the sauce smoother and richer
02 -
Swap in chicken thighs for a more moist texture
03 -
Tailor the black pepper amount for your spicy preference