Sautéed Chicken with Mushrooms
This easy one pan 30 minute meal is perfect for a weeknight family meal. Sautéed chicken and mushroom is made with simple ingredients and loaded with flavor.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 6 ounces chicken breast
- Salt and pepper
- ¼ cup all-purpose flour
- 3 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 pound button mushrooms (trimmed and quartered)
- ½ cup low sodium vegetable broth
- ¼ cup chopped parsley
Instructions
- 1
Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
- 2
In a large skillet, heat oil and 1 tablespoon olive oil over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
- 3
Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons olive oil, and cook until softened, 6 minutes.
- 4
Add broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.