YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Roasted Garlic Butter Mushrooms and Roasted Asparagus
Savor the tender, juicy seared chicken breast paired with earthy roasted mushrooms bathed in garlic butter and crisp roasted asparagus. This wholesome dish’s bright flavors and balanced textures deliver a satisfying meal that's as nutritious as it is delicious.
INGREDIENTS
6 oz Chicken Breast
1 cup Mushrooms (sliced)
1 cup Asparagus
2 cloves Garlic
1 tsp Butter
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare the asparagus by trimming the woody ends. Toss asparagus in half of the olive oil, salt, and pepper, then spread on a baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly crisp.
Meanwhile, pat the chicken breast dry and season both sides with salt and pepper.
Heat a skillet over medium-high heat and add the remaining olive oil. Sear the chicken breast for about 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 165°F.
Remove the chicken from the skillet and let rest briefly.
In the same skillet, add a little extra olive oil if needed and toss in the sliced mushrooms along with minced garlic. Sauté for 3-4 minutes until the mushrooms are tender and lightly browned.
Lower the heat and stir in the butter until melted, coating the mushrooms in a rich garlic butter sauce.
Plate the chicken breast topped with the garlic butter mushrooms alongside the roasted asparagus. Serve immediately.