Here's a great everyday skillet chicken with mushrooms and shishito peppers that you will want to make over and over again. Quick and satisfying, this one-pan dinner serves 3 - 4 people for a tasty easy to cook dinner.
My brother-in-law Rick gave me a bunch of shishito peppers from his garden. They have really great flavor. They are only slightly hot with more of a black pepper taste than something like a bell pepper, or even jalapeno. Perfect just sauteed in a little olive oil but I've also enjoyed adding them into the mix of other dishes like this simple skillet chicken with mushrooms.
Rick has his own blog, Day Tripping with Rick where he shares wonderful travel information and more recently his love of gardening. Read his post on shishito peppers and see more about them and his other exploits.
Making Skillet Chicken with Mushrooms and Shishitos
I chose baby bella mushrooms for this dish however, ordinary white mushrooms would be just as good. I like the bellas because they have a meatier taste.
Here's what the shishito peppers look like. They are not very big. They do have a little ribbing and seeds, however you don't need to worry about removing them like you might on a hot pepper such as a jalapeno. I did cut off the tops and bottoms. The tops are just stems and don't have any flavor, but you could probably leave the bottoms on if you want.
Even after they have sautéed a while the baby bella mushrooms still hold their shape.
Making Pan Gravy
After you sauté the vegetables and sear the chicken you will want to make a gravy. This is easily done by creating a roux. To make a roux you add flour to the pan drippings if there is enough fat. If not, you add butter first then the flour. Using a whisk, stir the flour into the fat constantly until the mix starts to turn a little brown. Then continue whisking while you add liquid. In this case, I'm adding in a little chicken broth.
Before you know it you have a yummy creamy gravy.
Add the chicken and vegetables back into the pan and top them off with a little fresh chopped flat leaf parsley.
This dish has three nice size chicken breasts. That's typically what you might find in a package at our local grocery store. However, you could serve it to more than three people, especially if you are serving kids or extra sides.
Even if you don't have a fabulous brother-in-law who gives you homegrown shishitos you can make this yummy any-day-of-the-week skillet chicken dinner. Substitute the peppers with bell peppers or leave them out. It will still be good, but I just hope you get a chance to try shishitos one day.
More Chicken Dinner Recipes
- Stuffed Chicken Breast with Asparagus and Cheese
- Easy Chicken Oscar
- Slow Cooker Jerk Chicken
- Baked Zaatar Chicken
- Arroz Con Pollo
- 1 pound boneless skinless chicken breasts (approx 3)
- 2 tablespoons of olive oil
- 1/2 cup diced onions
- 3/4 cup chopped shishito peppers
- 10-ounce box of baby bella mushrooms
- salt and pepper to taste
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1.5 cups chicken broth
- 2 tablespoons fresh flat-leaf parsley
- Saute onions and shishito peppers in 2 tablespoons of olive oil in a large skillet for 3 -5 minutes.
- Add chicken breasts and sear on both sides approx. 2 minutes each.
- Remove chicken and set aside.
- Add mushrooms to the pan and saute for about 5 minutes until soft and browned.
- Remove mushrooms and set aside.
- Add butter to the pan and sprinkle flour over top to make a roux.
- Stir well and allow the butter and flour to turn slightly light brown.
- Then using a whisk stir constantly as you slowly add in the chicken broth.
- Continue to stir and cook until the gravy starts to thicken.
- Return the chicken and mushrooms to the pan.
- Add fresh parsley, salt, and pepper to the pan.
- Cover and cook for about 5 additional minutes or until the chicken is cooked through.
- Serve immediately.