Chicken and Shiitake Mushroom Skillet
If you’re craving a dish that’s both simple and flavorful, this Chicken and Shiitake Mushroom Skillet is perfect for any night of the week. With tender chicken, earthy shiitake mushrooms, and a light, herby sauce made with fresh parsley, dill, and coconut milk, it’s the kind of meal that feels both comforting and fresh. It’s easy to prepare yet packed with nourishing flavors, making it a go-to recipe when you want something wholesome and satisfying.
Ingredients
4 boneless, pasture skinless chicken breasts (about 1.5 lbs)
8 oz shiitake mushrooms, stems removed, sliced
8 oz button or cremini mushrooms, sliced
2 tbsp ghee
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup organic pasture chicken broth
1/2 cup coconut milk (for a lighter, dairy-free sauce)
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tsp lemon zest (optional)
Salt and pepper, to taste
Lemon wedges for garnish (optional)
Instructions:
Prepare the Chicken:
Season the chicken breasts with salt and pepper.
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
Sear the chicken breasts for about 4-5 minutes on each side until golden and cooked through. Remove and set aside.
Cook the Mushrooms:
In the same skillet, add the remaining oil or butter.
Add the chopped onion and cook for 2-3 minutes until softened.
Add the garlic, shiitake, and button/cremini mushrooms. Cook for about 5-7 minutes until the mushrooms soften and begin to brown.
Make the Sauce:
Pour in the chicken broth and stir to deglaze the skillet, scraping up the browned bits from the pan.
Add the coconut milk and bring the mixture to a simmer. Cook for 2-3 minutes to thicken slightly and combine flavors.
Add the Chicken and Herbs:
Return the chicken breasts to the skillet, allowing them to soak in the mushroom sauce.
Add the fresh dill, parsley, and lemon zest (optional) to the dish, stirring gently.
Simmer for another 2-3 minutes.
Serve:
Garnish with extra parsley and a squeeze of lemon juice, if desired.
Serve hot over cauliflower rice, quinoa, or steamed greens for a low-carb option.
