My last two recipes were a Cheesy Potato Au Gratin dish and a lovely Baked Greek Shrimp dish, so it must be time for mo chicken! Busy cooks love the convenience of chicken but sometimes it can get a bit dullsville…Laughing Spatula to the rescue!
This is not your same old, same old boring chicken breast recipe. No siree. This beauty is full of flavor and only requires a few ingredients. And even better it only takes about 30 minutes.
I kept the ingredient list small, but full of flavor, and I used my simple searing technique to keep the mess to a minimum.
Whats the use of having a 30 minute meal if you have to spend another 30 minutes scrubbing your stove top?
NO MESS CHICKEN SEAR: Heat a non stick or cast iron skillet to medium high heat. DO NOT add oil to the pan. Rub your chicken with a few tablespoons of canola oil (olive oil will work in a pinch but has a lower smoke point). Sprinkle with salt and pepper. Place chicken into hot pan and leave it alone for 4-5 minutes. Flip when its a lovely brown and releases from the pan easily. Beautiful seared chicken without the splatter…yay!
After your chicken is cooked through, you sauté the mushrooms and a bit of butter in the same pan. Add a tablespoon of flour, and the chicken stock. Boom! Pan Sauce! I know! So easy!
This is one of my favorite go-to recipes when I’m staring at yet another package of chicken for dinner. You can use chicken thighs and even steak for this recipe. Just switch out the chicken stock for beef stock.
NOTE: If you have a sauce loving family – simply double the flour to 2 tablespoons and the chicken stock to one cup. Mo saucy gravy stuff!
And if you like it with rice, try this Creamy One Pot Chicken and Rice . Just as easy only comes with a side dish :).
And one more tasty one pan chicken dinner, when you are all chickened out! Oven Baked, One Pan Roasted Chicken, Sausage and Potatoes!
- 3-4 chicken breasts
- 2 tablespoons canola oil
- salt and pepper
- 1 tablespoon butter
- 8 oz cremini mushrooms, sliced
- 3 large garlic cloves, chopped
- 1 tablespoon white flour
- ½ cup chicken stock
- Heat large non stick or cast iron skillet to medium high.
- Rub chicken with oil and sprinkle with salt and pepper.
- Place chicken in dry pan (see searing instructions above).
- Let cook for 4-5 minutes on each side until cooked through and meat thermometer reaches 165 degrees.
- Remove from pan, cover and keep warm.
- Add 1 tablespoon of butter to hot pan and toss in mushrooms.
- Brown for several minutes. (do not salt, it will keep mushrooms from browning).
- Add garlic and sauté for 3 minutes.
- Add flour and cook for about 1 minute.
- Add chicken stock, salt and pepper to taste.
- Serve sauce over seared chicken
Have a great week!