Chicken with Mushrooms and Parsley Sauce

The pictures of this little recipe don’t do it justice by any means. This little quickie is a simple, delicious, and healthy meal that you can whip up on a weeknight. The sauce has a ton of zip that really brightens up the chicken. We served ours over zucchini noodles (zoodles), but you could definitely serve this over pasta or rice if you’d prefer.
Chicken with Mushrooms and Parsley Sauce
I love a good shroom. You truly don’t even need the chicken if you wanted to go vegetarian with this recipe. I wouldn’t judge you. My husband would probably start a riot if I tried though.
Chicken with Mushrooms and Parsley Sauce
It’s crazy to me how underestimated citrus really is in everyday cooking. A splash of lemon juice or a sprinkling of lime zest and you’re elevating your dish to a new level with minimal effort. Try adding just a touch at the end of your meal to a sauce or as a garnish to your dish. You can thank me later.
Chicken with Mushrooms and Parsley Sauce

Chicken with Mushrooms and Parsley Sauce
2 tbs. + 4 tbs. olive oil, divided
2 large boneless, skinless chicken breasts, sliced to about 1” thick
Kosher salt, to taste
Freshly ground black pepper, to taste
1 lb. mushrooms (shiitake, cremini, baby bella, button, whatever your choice), stems removed and sliced
1 lemon, thinly sliced
1/2 cup chopped Italian flat-leaf parsley, plus some for garnish
2 tbs. red wine vinegar
2 garlic cloves, minced
Grated Parmesan, for garnish
Preheat oven to 400.
In a large Dutch oven or oven-proof skillet with a lid, heat 2 tbs. olive oil to shimmering over medium-high heat. Season both sides of chicken breasts liberally with salt and pepper. Sear chicken breasts in skillet until browned on both sides (about 3 minutes per side). Remove chicken to a plate, cover, and keep warm.
Remove skillet from heat, add mushrooms and lemons, and toss to coat in the oil and browned bits from the chicken. Place the chicken breasts on top of the mixture, cover, and bake at 400 until chicken is cooked through and mushrooms are tender (about 20 minutes).
Meanwhile in a small skillet, mix 4 tbs. olive oil with parsley, vinegar, and garlic. Season with a bit of salt. Cook over medium heat until sauce is heated through and garlic is fragrant (about 2 minutes), stirring frequently.

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