Skillet Chicken with Mushrooms & Shishito Peppers
Here's a great everyday skillet chicken with mushroom and shishito pepper gravy recipe 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 meal.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner Recipes
Cuisine American
Servings 3
Calories 476 kcal
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.
Serving: 1 g Calories: 476 kcal Carbohydrates: 16 g Protein: 51 g Fat: 23 g Saturated Fat: 8 g Polyunsaturated Fat: 13 g Cholesterol: 151 mg Sodium: 738 mg Fiber: 3 g Sugar: 5 g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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