Chicken and Mushroom Skillet
Chicken and Mushroom Skillet. Chicken bites, mushrooms, zucchini, cherry tomatoes, garlic, and oil sauteed in a skillet and then finished in the oven for a healthy chicken recipe.
Servings: 2 servings
Calories: 500kcal
Cost: $$
Ingredients
- 2 garlic cloves sliced
- ¼ cup olive oil
- 2 boneless chicken breasts cut into ½ inch pieces
- 2 small zucchinis chopped
- 8 ounces sliced mushrooms
- 1 pint cherry tomatoes halved
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
Instructions
- Pre-heat the oven to 400 degrees
Preparing the Chicken:
- In a large oven-safe skillet, bring the oil to high heat. Next, add the garlic and sauté until golden, about 1-2 minutes, mixing occasionally.
- Next, add the chicken and sauté for 5 minutes, mixing occasionally.
Bringing The Recipe Together:
- Continuing on high heat, add the remaining ingredients to the skillet and sauté for 2 minutes, mixing occasionally.
- Finally, place the skillet into the oven and bake at 400 degrees for 20 minutes, or until the zucchini is tender.
How to Serve Mushroom and Zucchini Chicken:
- Serve this mushroom and zucchini chicken with a side of brown rice or your favorite grain.
Notes
Invent Your Recipe:
For this recipe of mushroom and zucchini chicken, I used zucchini, mushrooms, and cherry tomatoes because that is what I had in the refrigerator. This recipe can work with all kinds or vegetables, including, potatoes, asparagus, eggplant, green beans, Brussels sprouts, and butternut squash, to name a few. I suggest serving this dish over rice or your favorite grain, but it is not necessary because there is plenty of good protein and filling fiber in the dish. But for me, I enjoy the eating experience of mixing all of the chicken, vegetables, and rice in a bowl and eating it that way. It meshes all the flavors and textures together which I love. For the flavor, I decided to use fresh garlic, dried oregano, and dried basil because that is what I had on hand. However, you can mix and match fresh or dried seasoning in this dish. Play around with the flavors, maybe introduce some mild spice like chili powder or fresh jalapenos, or a bit of sweet with some honey or teriyaki sauce. If you do not have fresh tomatoes, you can substitute a can of diced tomatoes and then follow the recipe as is. It is up to you if you want to drain off some of the crushed tomato liquid or leave it in. I prefer to leave the liquid in because it helps to soften the other vegetables as they cook.
For this recipe of mushroom and zucchini chicken, I used zucchini, mushrooms, and cherry tomatoes because that is what I had in the refrigerator. This recipe can work with all kinds or vegetables, including, potatoes, asparagus, eggplant, green beans, Brussels sprouts, and butternut squash, to name a few. I suggest serving this dish over rice or your favorite grain, but it is not necessary because there is plenty of good protein and filling fiber in the dish. But for me, I enjoy the eating experience of mixing all of the chicken, vegetables, and rice in a bowl and eating it that way. It meshes all the flavors and textures together which I love. For the flavor, I decided to use fresh garlic, dried oregano, and dried basil because that is what I had on hand. However, you can mix and match fresh or dried seasoning in this dish. Play around with the flavors, maybe introduce some mild spice like chili powder or fresh jalapenos, or a bit of sweet with some honey or teriyaki sauce. If you do not have fresh tomatoes, you can substitute a can of diced tomatoes and then follow the recipe as is. It is up to you if you want to drain off some of the crushed tomato liquid or leave it in. I prefer to leave the liquid in because it helps to soften the other vegetables as they cook.
Nutrition
Calories: 500kcal