High Protein
High Protein Garlic Mushroom Chicken Skillet is a Healthy Weeknight Dinner you can make in about 30 minutes. You cook tender chicken breasts in a pan, then spoon a light garlic mushroom sauce over the top.
It’s a High Protein Chicken Recipe that keeps things filling without feeling heavy.
This Stovetop Chicken Recipe uses chicken breasts, mushrooms, garlic, chicken broth, lemon juice, and fresh dill. Everything cooks in one pan, which keeps cleanup low.
You end up with juicy chicken and a savory pan sauce that works well over rice, potatoes, or steamed vegetables.
A large skillet is all you need for this recipe. A meat thermometer helps you cook the chicken to the right temperature without guessing.
Why You’ll Love This High Protein Garlic Mushroom Chicken Skillet
High in Protein
Each serving gives you 27 grams of protein, which helps keep you full and satisfied.
One Pan Meal
You cook the chicken and the sauce in the same skillet, which keeps cleanup simple.
Ready in 30 Minutes
With a total time of 30 minutes, this works well for busy weeknights.
Light but Filling
The mushroom pan sauce adds moisture without heavy cream.
Ingredient Substitutions
Chicken Thighs
Use boneless, skinless chicken thighs instead of breasts. Adjust the cooking time as needed.
Dried Dill
Use 1 teaspoon dried dill if fresh dill is not available.
Vegetable Broth
Use low sodium vegetable broth in place of chicken broth.
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High Protein Garlic Mushroom Chicken Skillet
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 4 (6 ounces each) boneless skinless chicken breasts taste
- salt to taste
- ground black pepper to taste
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces white button mushrooms sliced
- 3 cloves garlic minced
- ½ cup low sodium chicken broth
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill finely chopped
Instructions
- Place the chicken breasts on a cutting board and pat them dry with paper towels.
- Season both sides of the chicken with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium heat.
- Place the chicken breasts in the skillet in a single layer.
- Cook the chicken for 6 to 7 minutes on one side.
- Turn the chicken over using tongs.
- Cook the second side for 6 to 7 minutes, until the internal temperature reaches 165 degrees F.
- Transfer the cooked chicken to a serving plate.
- Add the butter to the same skillet.
- Add the sliced mushrooms once the butter has melted.
- Cook the mushrooms for 5 to 6 minutes, stirring occasionally, until browned and tender.
- Add the minced garlic to the skillet. Cook for 30 seconds.
- Pour in the chicken broth and the lemon juice.
- Stir and scrape the bottom of the skillet to loosen any browned bits.
- Simmer the sauce for 2 to 3 minutes, until slightly reduced.
- Return the chicken breasts to the skillet.
- Spoon the mushrooms and sauce over the chicken.
- Cook for 2 to 3 minutes, until heated through.
- Sprinkle fresh dill over the chicken and mushrooms before serving.
Notes
Tips and Tricks
Even CookingIf the chicken breasts are thick, slice them in half horizontally. This helps them cook evenly and prevents dry edges. Do Not Crowd the Pan
Place the chicken in a single layer with space between each piece. This helps the outside brown instead of steam. Check the Temperature
Insert a meat thermometer into the thickest part of the chicken. Remove the chicken once it reaches 165 degrees F to keep it moist.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through.Nutrition
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