Chicken-Mushroom Skillet with Steamed Broccoli

Seared chicken breast slices simmered with savory white mushrooms and served alongside crisp-tender broccoli florets.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $4.13/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• High-Protein

Tags

• one-pot
• comfort food
• healthy
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, sliced into strips)
• 1 tablespoon avocado oil
• 8 ounce white mushrooms (sliced)
• 1 cup low-sodium chicken broth
• 1 teaspoon dried thyme
• 0.5 teaspoon dried parsley
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 12 ounce broccoli florets (cut into bite-sized pieces)

Instructions

1. Season the chicken breast strips with dried thyme, dried parsley, salt, and black pepper.
2. Heat avocado oil in a large skillet over medium-high heat. Add chicken breast strips and cook for 5 to 6 minutes until lightly browned on the outside.
3. Add the sliced white mushrooms and low-sodium chicken broth to the skillet. Reduce heat to medium, cover, and simmer for 6 minutes until mushrooms are tender and chicken reaches an internal temperature of 165 degrees.
4. Place broccoli florets in a steamer basket over simmering water for 4 to 5 minutes until vibrant green and tender-crisp, then serve alongside the chicken and mushrooms.

Notes

Stores well in airtight meal containers for up to 4 days.

Nutrition (per serving)

• Calories: 355
• Protein: 56.3 g
• Carbohydrates: 9.6 g
• Fat: 10.9 g
• Fiber: 5.7 g
• Sodium: 523 mg
• Saturated Fat: 1.7 g
• Sugar: 3.1 g
• Cholesterol: 160 mg