Chicken & Mushroom Saute

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Servings: 4 Difficulty: Advanced
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A quick, savory Mediterranean-inspired skillet dinner with tender chicken and roasted vegetables.
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This Chicken & Mushroom Saute is a weeknight winner that delivers big Mediterranean flavor in under 40 minutes. Juicy chicken breasts are seared to golden perfection, then tossed with earthy mushrooms, crisp zucchini, and sweet red peppers in a bright balsamic glaze. The addition of sun-dried tomatoes and fresh thyme adds a rustic, aromatic depth that feels like a restaurant meal. It’s light yet satisfying, packed with protein and fresh veggies, making it perfect for a healthy dinner or a leftovers lunch. Simple ingredients come together in one skillet for easy cleanup and maximum taste.

Chicken & Mushroom Saute recipe image
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Chicken & Mushroom Saute

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 354.9

Description

This Chicken & Mushroom Saute is a weeknight winner that delivers big Mediterranean flavor in under 40 minutes. Juicy chicken breasts are seared to golden perfection, then tossed with earthy mushrooms, crisp zucchini, and sweet red peppers in a bright balsamic glaze. The addition of sun-dried tomatoes and fresh thyme adds a rustic, aromatic depth that feels like a restaurant meal. It&# 226;ÂÂs light yet satisfying, packed with protein and fresh veggies, making it perfect for a healthy dinner or a leftovers lunch. Simple ingredients come together in one skillet for easy cleanup and maximum taste.

Ingredients

Directions

  1. Slice the mushrooms and mince the shallots if not already prepared.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  3. Add the shallots and mushrooms, sautéing for about 2 minutes until the mushrooms begin to soften.
  4. Stir in the diced red pepper, sliced zucchini, and 1 teaspoon of dried thyme.
  5. Continue sautéing until the vegetables are just barely tender, about 2 more minutes.
  6. Remove the vegetables from the skillet and set aside on a plate to keep warm.
  7. Add the remaining 2 tablespoons of olive oil to the same skillet.
  8. Season the chicken breasts with salt, pepper, and the remaining 1 teaspoon of thyme.
  9. Place the chicken in the skillet and sauté until cooked through, about 12-15 minutes, flipping halfway.
  10. Remove the cooked chicken from the skillet and slice into bite-sized pieces.
  11. Pour 1 tablespoon of balsamic vinegar into the hot skillet juices.
  12. Simmer for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  13. Return the sliced chicken and sautéed vegetables to the skillet.
  14. Add chopped sun-dried tomatoes (if using) and toss everything together for 1-2 minutes to blend flavors.
  15. Taste and adjust seasoning with additional salt and pepper if needed.
  16. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 354.9kcal
% Daily Value *
Total Fat 19.4g30%
Saturated Fat 3.1g16%
Cholesterol 85.0mg29%
Sodium 87.3mg4%
Total Carbohydrate 9.4g4%
Dietary Fiber 3.0g12%
Sugars 5.6g
Protein 37.8g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, mushrooms, saute, mediterranean, dinner, quick, healthy, skillet, zucchini, peppers, thyme, balsamic, sun-dried tomatoes, easy, weeknight, protein, vegetables, gluten-free
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