High Protein | Weight Watchers Friendly
Garlic Herb Chicken Breast with Sautéed Mushrooms is a High Protein meal with 24 grams of protein per serving that’s ready in 35 minutes.
Juicy grilled chicken seasoned with paprika, garlic powder, and onion powder, topped with buttery sautéed mushrooms, fresh parsley, and lemon juice.
You only need a handful of ingredients to make this happen: boneless skinless chicken breasts, white button mushrooms, a fresh shallot, garlic cloves, olive oil, butter, and fresh herbs. Nothing complicated, nothing you’ll need to track down at a specialty store.
A large skillet is all you need for the mushroom side, and the chicken can go on a grill pan or an outdoor grill. Both work great.
This recipe is a great choice for a weeknight family dinner, a meal prep lunch, or any time you want a healthy chicken breast recipe that’s also Weight Watchers friendly.
Serve it over rice, next to a simple salad, or just straight off the platter.
Why You’ll Love This Garlic Herb Chicken Breast with Sautéed Mushrooms
High Protein and Filling
Each serving delivers 24 grams of protein. Chicken breast is one of the leanest protein options out there, and paired with the sautéed mushrooms and fresh herbs, it keeps you full without feeling heavy.
Ready in 35 Minutes
From prep to plate in 35 minutes. The chicken and mushrooms cook at the same time, so there’s very little downtime. This one is fully weeknight-approved.
Simple Ingredients
No long grocery lists. Chicken breasts, mushrooms, garlic, shallot, olive oil, butter, and fresh herbs are all you need. Most of these are likely already in your kitchen.
Pairs with Almost Anything
Serve it over white rice, cauliflower rice, roasted potatoes, or alongside a green salad. This dish works with almost any side you have on hand.
Family Friendly
The seasoning is mild enough for kids but flavorful enough that adults won’t feel like they’re eating something boring.
Ingredient Substitutions
Chicken Breasts
Boneless skinless chicken thighs work as a substitute. They have more fat, so they stay moist and are harder to overcook. Adjust the cook time as needed and make sure the internal temperature still reaches 165°F.
White Button Mushrooms
Cremini mushrooms (baby bellas) are the closest swap and work exactly the same way in this recipe. Sliced portobello mushrooms also work well.
Shallot
Use half of a small yellow onion, finely chopped, if shallots aren’t available. The flavor is slightly stronger but it works fine.
Fresh Parsley and Dill
Dried herbs can substitute in a pinch. Use about one-third the amount since dried herbs are more concentrated. Fresh chives or fresh thyme are also solid swaps for the parsley.
Unsalted Butter
Use salted butter and reduce the added salt slightly. A dairy-free butter alternative also works if you need to keep the recipe dairy free.
Olive Oil
Avocado oil is a great substitute with a similar mild flavor and a high smoke point.
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Garlic Herb Chicken Breast with Sautéed Mushrooms
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Ingredients
- 24 ounce boneless skinless chicken breasts 4 six ounce chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 ounces fresh white button mushrooms sliced
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped (optional)
- 1 tablespoon lemon juice
Instructions
- Pat the chicken breasts dry using paper towels.
- Brush both sides of each chicken breast lightly with olive oil.
- In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper.
- Sprinkle the seasoning mix evenly over both sides of each chicken breast.
- Heat a grill pan over medium heat, or preheat an outdoor grill to medium-high.
- Place the chicken on the grill and cook for 6 to 8 minutes per side, depending on thickness, until the internal temperature reaches 165°F.
- Remove the chicken from the heat and allow it to rest for 5 minutes.
- In the meantime heat the olive oil and butter in a large skillet over medium heat.
- Add the chopped shallot to the skillet and cook for 2 minutes until softened.
- Add the sliced mushrooms in a single layer and allow them to cook undisturbed for 3 to 4 minutes to develop color.
- Stir the mushrooms and continue cooking until golden brown and tender, about 6 to 8 minutes total.
- Stir in the minced garlic and cook for 30 seconds.
- Add the parsley, dill (if using), and lemon juice to the skillet. Cook for 1 more minute, then remove from heat.
- Place the grilled chicken breasts on a serving platter and spoon the sautéed mushrooms generously over the top.
- Serve immediately.
Notes
Tips and Tricks
Pat the Chicken Dry. Removing excess moisture from the surface of the chicken before seasoning helps it develop a better sear on the grill. Skip this step and the chicken steams instead of getting color. Don’t Skip the Rest Time. After removing the chicken from the grill, let it rest for 5 minutes before cutting or serving. This keeps the juices inside the meat instead of running out when you slice it. Cook the Mushrooms in a Single Layer. Crowding the mushrooms causes them to steam instead of brown. If your skillet is on the smaller side, cook them in two batches. Use a Meat Thermometer. Chicken is done when the internal temperature hits 165°F. A meat thermometer takes the guesswork out of it and prevents overcooking. Add the Garlic Last in the Mushroom Pan. Garlic burns fast. Adding it after the mushrooms are already golden keeps it from turning bitter. Pound Thick Chicken Breasts to an Even Thickness. If your chicken breasts are very thick, place them between two sheets of plastic wrap and pound them to an even thickness before seasoning. This helps them cook evenly from edge to center.Storing and Reheating
Store – Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and mushrooms together for the best flavor. Freeze – To freeze, place cooled chicken and mushrooms in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat in Skillet – Place a serving in a large skillet over medium-low heat with 1 to 2 tablespoons of water or chicken broth. Cover and warm for 4 to 5 minutes, stirring occasionally, until heated through. Reheat in Microwave – Place the chicken and mushrooms in a microwave-safe dish. Cover with a damp paper towel and heat in 30-second intervals until warmed through. Avoid overheating to keep the chicken from drying out.Nutrition
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