This Sauteed Chicken recipe transforms simple pantry staples into a deeply flavorful meal. The dish begins with a fragrant base of garlic, thinly sliced onions, and carrots sautéed in olive oil until soft and sweet. Sliced mushrooms are added next, releasing their earthy moisture which combines with the chicken stock to create a light, savory sauce. The chicken cooks gently in this aromatic broth, absorbing the flavors of black pepper, salt, and fresh parsley. It is a comforting, protein-rich option that feels both rustic and refined. Perfect for a cozy weeknight dinner or a healthy lunch, this recipe highlights the natural taste of the vegetables and chicken without heavy creams or complex techniques. Serve it over rice or crusty bread to soak up the delicious juices.
Sauteed Chicken
Description
This Sauteed Chicken recipe transforms simple pantry staples into a deeply flavorful meal. The dish begins with a fragrant base of garlic, thinly sliced onions, and carrots saut&# 195;©ed in olive oil until soft and sweet. Sliced mushrooms are added next, releasing their earthy moisture which combines with the chicken stock to create a light, savory sauce. The chicken cooks gently in this aromatic broth, absorbing the flavors of black pepper, salt, and fresh parsley. It is a comforting, protein-rich option that feels both rustic and refined. Perfect for a cozy weeknight dinner or a healthy lunch, this recipe highlights the natural taste of the vegetables and chicken without heavy creams or complex techniques. Serve it over rice or crusty bread to soak up the delicious juices.Ingredients
Directions
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Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
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Add the chicken pieces to the pan and sear until golden brown on all sides, about 3-4 minutes per side. Remove chicken and set aside.
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In the same pan, add the sliced onions, carrots, and garlic. Sauté for 5-7 minutes until the vegetables begin to soften and the garlic is fragrant.
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Add the sliced mushrooms to the vegetables and cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and brown slightly.
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Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
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Return the seared chicken to the pan, ensuring it is partially submerged in the liquid.
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Bring the liquid to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, or until the chicken is cooked through and tender.
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Stir in the salt and black pepper to taste.
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Remove from heat and stir in the chopped parsley just before serving.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 729.1kcal
- % Daily Value *
- Total Fat 37.0g57%
- Saturated Fat 9.0g45%
- Cholesterol 213.6mg72%
- Sodium 7602.6mg317%
- Total Carbohydrate 19.2g7%
- Dietary Fiber 5.2g21%
- Sugars 8.7g
- Protein 70.0g140%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original directions mentioned barley, but it was not listed in the ingredients. If you wish to serve this as a grain bowl, cook barley separately according to package instructions and serve the chicken and vegetable mixture over the top.
For a richer sauce, you can reduce the chicken stock by half after adding the mushrooms, or add a tablespoon of butter at the end for extra gloss and flavor.
This dish stores well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or stock to refresh the sauce.
Use boneless, skinless chicken breasts or thighs for this recipe. Thighs will remain juicier during the simmering process.
