This easy to make one skillet chicken breast and mushroom dinner is great on a warm summer night. Peas and carrots add colorful vibrance.
EQUIPMENT: large cast iron skillet, fish flipper
Skillet Chicken Breast with Mushrooms, Peas, and Carrots
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
25
minutes Cooking time
30
minutesIngredients
4 boneless, skinless chicken breasts
sea salt and freshly ground black peppercorns, to taste
1 tablespoon Extra virgin olive oil
8 ounces white crimini (button) mushrooms, brushed and sliced
1 large yellow onion, chopped
1 teaspoon chopped garlic from a jar
2 large carrots, peeled and cut into 1-inch pieces
1 cup frozen peas
1/3 cup chopped fresh Italian parsley
1 cup dry white wine*
Directions
- Season chicken breasts on all sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat until it shimmers.
- Add sliced mushrooms and sauté about 5 minutes, stirring occasionally, until they release their moisture and turn golden brown. Use fish flipper to transfer mushrooms to a plate.
- Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate.
- Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for another minute.
- Add carrots and sauté they start to soften, about 5 minutes.
- Stir in wine and bring to boil, stirring frequently. Reduce heat to medium-low.
- Return chicken, mushrooms, and any juices to skillet. Bring to simmer.
- Add frozen peas.
- Cover and simmer until chicken breasts’ internal temperatures come to 160°F, as measured on a Thermapen instant read thermometer, about 15 minutes. It’s okay if they look slightly pink in the middle.
- Taste and correct seasoning if needed.
- Arrange on dinner plates with the vegetables spooned on the side.
- Sprinkle with parsley.
- Serve immediately.
Notes
- *may substitute with low sodium chicken broth.
