Chicken-Mushroom Skillet

Name: Chicken-Mushroom Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound chicken thigh; 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon olive oil; 8 ounce cremini mushrooms (sliced); 0.5 yellow onion (medium, chopped); 3 clove garlic (minced); 0.25 cup dry white wine; 1 cup chicken broth; 0.5 cup heavy cream; 1 tablespoon fresh parsley (chopped); 8 ounce wide egg noodles; 4 cup mixed greens; 0.25 cup Italian dressing

Pan-seared chicken thighs nestled in a rich, creamy mushroom and garlic sauce, served alongside buttery egg noodles and a fresh green salad.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $4.38/serving

Dietary

Nut-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound chicken thigh
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon olive oil
8 ounce cremini mushrooms (sliced)
0.5 yellow onion (medium, chopped)
3 clove garlic (minced)
0.25 cup dry white wine
1 cup chicken broth
0.5 cup heavy cream
1 tablespoon fresh parsley (chopped)
8 ounce wide egg noodles
4 cup mixed greens
0.25 cup Italian dressing

Instructions

Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165 degrees F). Remove chicken from skillet and set aside.
Add remaining 1 tablespoon olive oil to the skillet, if needed. Add sliced cremini mushrooms and chopped yellow onion. Cook for 5-7 minutes until mushrooms are browned and onion is softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Cook until liquid is almost evaporated, about 2-3 minutes.
Pour in chicken broth and bring to a simmer. Stir in heavy cream. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Return cooked chicken thighs to the skillet, nestling them into the sauce. Simmer gently for 5 minutes, allowing flavors to meld.
Meanwhile, cook wide egg noodles according to package directions. Drain and keep warm.
In a separate bowl, toss mixed greens with Italian dressing to make a simple side salad.
Garnish chicken skillet with chopped fresh parsley before serving alongside egg noodles and the green salad.

Notes

You can use boneless, skinless chicken breasts instead of thighs, adjusting cooking time as needed. If you don't have dry white wine, you can use extra chicken broth.

Nutrition (per serving)

Calories: 640
Protein: 52.8 g
Carbohydrates: 38.4 g
Fat: 33.1 g
Fiber: 4.1 g
Sodium: 880 mg
Saturated Fat: 12.2 g
Sugar: 4.8 g
Cholesterol: 235 mg