Easy Recipe: Chicken and Mushroom Skillet

I had planned for another post today, but decided to switch it up since I haven't done a recipe in a while. We have been so busy lately we have hardly had time to cook. After how busy we have been, it almost overwhelmed me when it came to getting back into the swing of meal planning. Then, I thought about enjoying summer evenings versus being inside cooking for a long period of time...it made me make a choice. Let's make it our goal to keep meals simple at dinner so we can enjoy the summer. I'm sure I will get an urge every now and then to try new and delicious recipes, but for the most part I want to keep our summer menu easy and fresh! 

This is not neccessarily a summer meal, but definitely one you can enjoy year round. I absolutley love that there are only a handful of ingredients and one skillet! So rare to come by. I would say it is pretty healthy, and filled us up with out any other sides. And, major bonus- it is perfect for 2 people!

EASY CHICKEN AND MUSHROOM SKILLET

adapted from

INGREDIENTS:

2 boneless chicken breasts {original recipe uses skin on, I just used regular chicken breasts}

Kosher Salt or Sea Salt, to taste {I used Kosher because I had that}

Black Pepper, to taste

2 tbsp olive oil

8 oz fresh mushrooms, sliced 1/4 inch thick

1⁄2 cup water

1 tbsp butter

1 green onion, chopped, for garnish

Directions:

Preheat oven to 400 degrees F.

Season both sides of the chicken with salt and black pepper. Heat olive oil over medium / medium-high heat in an ovenproof skillet. Place chicken in the skillet and cook until browned, about 5 minutes. Turn chicken over and add mushrooms. Increase heat to high and cook, stirring mushrooms occasionally, until the mushrooms shrink slightly, about 5 minutes. Season mushrooms with a pinch of salt.

Place skillet in the oven and cook until the chicken is no longer pink, 15 to 20 minutes. Transfer chicken breasts to a plate and loosely tent with foil. Set aside.

Put skillet on the stovetop over medium-high heat. Cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet and bring to a boil while scraping the brown bits off the bottom of the pan. Cook until the water is reduced by half, about 2 minutes. Remove from heat. Stir in any accumulated juices from the chicken into the skillet. Add butter and stir constantly until the butter is completely melted and incorporated. Season with salt and black pepper, then spoon the mushroom sauce over the chicken and garnish with green onion.

When we keep dinners on the simple side we can enjoy walks like this after dinner, and for that I am thankful.

Wishing you all a good rest of the week!