Garlic Butter Mushroom Chicken Skillet

Ingredients

Chicken and mushrooms:

600 g boneless, skinless chicken breasts, cut into bite-sized pieces

250 g button mushrooms, sliced thick

2 tbsp olive oil

2 tbsp unsalted butter

1 1/2 tsp salt

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp smoked paprika

Garlic butter glaze:

3 tbsp unsalted butter

4 garlic cloves, minced

3 tbsp soy sauce

2 tbsp honey or brown sugar

1 tbsp balsamic vinegar

1 tsp red chili flakes (or chopped red chilies)

1/2 tsp ground ginger

To serve:

3 tbsp fresh parsley, chopped

extra garlic butter sauce, for drizzling

Method

1. Season the chicken pieces with salt, pepper, garlic powder and smoked paprika.

2. Heat the olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes, until golden, then remove and set aside.

3. In the same pan, cook the mushrooms for 4 to 5 minutes, until browned and their liquid has cooked off.

4. Reduce the heat, add the butter for the glaze and the garlic, and cook for 30 seconds until fragrant.

5. Stir in the soy sauce, honey, balsamic vinegar, chili flakes and ginger, and simmer for 1 to 2 minutes until slightly thickened.

6. Return the chicken to the pan and toss in the glaze until heated through and the chicken reaches 165°F (74°C).

7. Garnish with parsley and serve with extra glaze drizzled over the top.

Cooking tips

Searing the mushrooms without crowding the pan lets them brown instead of steaming.

Cutting the chicken into even pieces keeps the cooking time consistent.

Rice or crusty bread makes a good base for catching the extra glaze.

Frequently asked questions