Healthy Chicken and Mushroom Recipe

Are you looking for a healthy chicken and mushroom recipe that is also quick and easy to make?  This one is perfect for a quick weeknight meal, or even special enough for company!

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I found this inspiration somewhere on the interwebs - if you happen to know please let me know and I will add the link.  Unfortunately, I just took a screenshot of this yumminess and the recipe, but not the source! GRRRR! Usually, I save recipes to this Pinterest board, or my Facebook saves, but I didn't this time!

Anyway, it looked delicious, so I decided to give it a try, but, made a few small modifications, and it was AMAZING!

The original recipe called for chicken thighs, but, I'm not really a fan, so I used chicken breast instead.

Ingredients:

For the chicken rub:

1 tbsp. onion powder

1 tbsp. garlic powder

1 tsp. dried thyme

1 tsp. dried rosemary

Salt and black pepper to taste

To make the rub for the chicken, combine the above ingredients in a bowl.  

Remaining Ingredients:

chicken breasts

1 tbsp. butter

8 oz. mushrooms, sliced

1 red onion, sliced

minced garlic

olive oil (to cook chicken)

Instructions:

1. Preheat oven to 350° F.

2. Coat all sides of the chicken with the dry rub.

3. Heat the olive oil over medium heat, add the chicken and cook 4 minutes per side.

4. Remove the chicken from the skillet.

5. In the same skillet, melt the butter.

6. Add the red onion and cook for 2-3 minutes.

7. Add the garlic and cook for 30 seconds.

8. Add the mushrooms and cook for 4 minutes.

9. Place the chicken in a baking dish and cover with the mushroom and onion mixture.

10. Bake for 20 minutes or until chicken is cooked through.

Variations & Substitutions:

1. As I mentioned above, the original recipe used chicken thighs, so feel free to substitute!

2. You vary the fat that you use to cook your chicken.

3. I use minced garlic (because I am lazy), but fresh garlic cloves would work as well!

4. If you don't have dried thyme on hand, you can also use oregano.

Serving Suggestions:

We ate this meal completely on it's own and it was so filling, but you could easily pair  it with rice or cauliflower rice.

Broccoli or asparagus would also pair nicely with it!

Storing Leftovers:

We saved some of this for leftovers, and it was actually even better as the flavors were able to meld and develop.

We put them in these glass containers and they should hold up about 4 days.  We microwaved the leftovers to heat them up.