Name: Chicken with mushrooms and onions
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 7 oz cremini mushrooms, sliced; 1 1/4 medium yellow onions, halved and thinly sliced; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 2 1/2 tsp fresh thyme, leaves stripped; 1 tbsp chicken broth; 1 tsp lemon juice

Instructions

Prep 20 min · Cook 0 min

Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms and onions along with half the salt. Cook, stirring occasionally, until the mushrooms are golden brown and the onions are soft, about 8 minutes. Stir in the garlic and half the thyme for the last minute of cooking. Transfer the vegetables to a plate.
Return the same skillet to medium-high heat with the remaining oil. Season the chicken pieces with the remaining salt and all of the black pepper. Add the chicken to the skillet in a single layer. Cook without moving for 3 minutes to develop a golden crust, then flip and cook until no pink remains in the center of the largest piece. Done when no pink remains in the center, 165°F.
Add the chicken broth and lemon juice to the skillet. Scrape the bottom of the pan for 15 seconds to loosen the browned bits. Return the cooked vegetables to the pan and toss everything together for 1 minute to coat. Garnish with the remaining fresh thyme.

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Instructions

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