Description
This flavorful, high-protein skillet dish combines tender pan-seared chicken breasts with earthy cremini mushrooms and a rich, aromatic garlic butter sauce. It is a perfect weeknight meal that delivers restaurant-quality results in under 30 minutes using a single pan for easy cleanup.
Ingredients
2 lbs boneless, skinless chicken breasts
16 oz cremini mushrooms, sliced
4 tbsp unsalted butter
4 cloves garlic, minced
0.5 cup low sodium chicken broth
0.25 cup fresh parsley, chopped
2 tbsp olive oil
Salt and cracked black pepper to taste
Instructions
Slice the chicken breasts into thin, uniform cutlets.
Season both sides of the chicken cutlets generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Sear the chicken cutlets for 5 minutes per side until golden brown and cooked through.
Remove chicken from the skillet and set aside on a plate, tenting with foil.
Add mushrooms to the same skillet and sauté until browned and tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the pan.
Add the butter and stir until melted and the sauce emulsifies.
Return the chicken to the pan to coat in the sauce and heat through.
Garnish with fresh parsley before serving.
Notes
Use high-fat European butter for a richer sauce. Ensure the chicken cutlets are of uniform thickness for even searing. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Pan-searing
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1 cutlet with mushrooms and sauce
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 140mg