Chicken and Mushroom Skillet

February 21, 2013 – 6:06 pm

This was a quick and easy weeknight meal. I seasoned some boneless skinless chicken thighs with salt, pepper, thyme, and garlic, and browned them in a bit of olive oil over medium heat. I then added some quartered button mushrooms and some low sodium, no fat chicken broth, and covered the pan for about 5 minutes, until the chicken was cooked through and the mushrooms were tender. I then uncovered the pan and reduced the broth a bit, then served over brown rice. Kinda monochrome, but tasty, and green salad on the side works nicely. 🙂

  1. One Response to “Chicken and Mushroom Skillet”

  2. My type of dinner. I love brown rice. a good combo

    By mom on Feb 27, 2013

Post a Comment