One Pan Chicken & Mushrooms

One Pan… music to my ears. However, sometimes I find “one-pan” recipes that require using the same pan like 3 times- adding ingredients, removing them, putting them back, and well- that’s not what I had in mind.

Tomorrow is National Mushroom Day and this week I found myself with a surplus of mushrooms. When I think of mushrooms I immediately think chicken and white wine or beef and red wine. It was muggy and warm outside so I opted for the white meat and white wine. BUT wouldn’t you know, every recipe I found had me sautéing chicken, removing it, putting it back and….nope, not gonna do it. So I set out to make a one-pan chicken that met KISS standards. And I used a special oil you might not have heard of before- see the KISS Tip below!

By the way, this chicken goes perfectly with KISS Oven Baked Sesame Asparagus!

Warning: This recipe is ridiculously simple.

I like using simple seasoning like garlic powder, parsley and S & P- but switch it up. Add a little kick if you want with some paprika or a dash of red pepper flake.
While the chicken is browning, it gives you a few minutes to slice some mushrooms, pour some wine and drink some wine. #greatwinesdrinkalike
Thought you’d like a closeup of that wine glass ;).
No need to remove the chicken to let the mushrooms cook- they can all party in the pan together. As fun as it to look at all the bubbles from the wine, throw a lid on it after a minute so it can finish cooking the chicken and lock in some moisture.
KISS Tip: Consider trying a neutral-flavored oil with a high smoke point, like Thrive Algae Oil. Algae oil has the highest levels of monounsaturated fats and the lowest levels of sat-fat! A huge nutrition win with a light delicate flavor that really lets the flavor of your food shine through!
This recipe is perfect for two, but double or triple as needed! 

KISS One Pan Chicken & Mushrooms
Serves: 2
Time: 20 minutes

2 boneless, skinless chicken breasts
1 8oz package button mushrooms, sliced
1/3 cup white wine
1 1/2 Tbsp Thrive Algae oil
2 tsp dried parsley
1 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt

1.) Mix together parsley, garlic powder, salt & pepper into small bowl.
2.) Place chicken breasts on cutting board and evenly coat both sides with herb and spice mixture.
3.) Pour oil in large skillet and heat over medium-high heat.
4.) Add seasoned chicken breasts and cook on each side for about 3-4 minutes or until almost cooked through.
5.) Reduce to medium heat, add sliced mushrooms to skillet and cook for 1-2 minutes.
6.) Carefully add white wine- it will likely sizzle/pop a bit. Allow to cook for another minute or so,, then cover with lid and let simmer for 3 minutes. 
7.) Remove from heat, add a generous squeeze of lemon juice and enjoy with veggies and a whole grain, if desired.
* To ensure proper doneness, remove chicken breast and insert a meat thermometer into the thickest part of the chicken. It should read 160 degrees or higher.

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8 Responses

  1. Yum – love me any kind of mushroom dish especially ones that are easy dinner recipes that come together quickly like this one 🙂

  2. I love a simple recipe like this! I know what you mean about recipes that ask you to cook things one at a time and keep wiping the pan too – they are not really in the spirit of one pan recipes!

    1. Hi Melanie. Thank you! I hadn’t thought about it looking fancy; I just know it’s simple- but bonus points for the fancy factor ;).

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