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Nik’s Zesty Skillet Mushroom Chicken

Better pic forthcoming…I promise! I made it yesterday for tonights dinner which…hasn’t happened yet.


I’ve found, in my experience, that people either love mushrooms or they hate them. Every once in a while I’ll run into the rare person who says, “Enhhh, I can take them or leave them,” but again…that’s pretty rare.

Me? Definitely on Team Mushroom! I put them in egg scrambles, on tortilla pizzas, in casseroles…and now in this yummy and quick skillet dish.

But when I posted the picture of it on the Bariatric Foodie Facebook Wall yesterday, I was reminded of the polarizing effect of mushrooms (and mushroom sauce). To those who hate mushrooms I have this to say: play with your food!

Nik’s Zesty Skillet Mushroom Chicken

Ingredients:

1 lb. chicken breasts
Garlic powder
Onion powder
Salt and pepper
1 medium onion, cut into slivers
About 6-8 large button mushrooms, sliced
1 tbsp low-calorie butter stick (or butter, if that’s your thing)
10.5 oz. can of low-fat cream of mushroom soup
½ c. skim milk
2 tbsp. Dijon mustard

Directions:

IF YOU HAVE TROUBLE WITH CHICKEN:

Try my chicken marinating technique: place chicken in a zip-top bag with a container of unflavored Greek yogurt for a few hours. Do it in the morning before you leave for work and trust me, your chicken will be transformed! I’ve not yet a chicken intolerant person yet who hasn’t been able to eat chicken made this way, so give it a try! I promise, the yogurt cooks off and you will NOT taste it!

Once you are ready to cook, season your chicken with garlic and onion powders, salt and pepper on both sides. Then cook your chicken in a heavily sprayed skillet (don’t use your George Foreman or grill pan for this one. I’ll tell you why in a moment.)

When chicken is done, set it aside but don’t cut it yet. Let it reabsorb those juices! Meanwhile, toss your tablespoon of butter in the skillet and let it melt down, then add the mushrooms and onions. Cook until softened, stirring often. This is where the skillet comes in handy. The little bits of crud left by your chicken go into the onions and mushrooms, infusing it with flavor!

NOW dice up your chicken and return it to the skillet and stir.

Add your cream of mushroom soup and milk and stir that thoroughly and then taste. If you need more salt or pepper (I like a LOT of pepper in this), adjust. Let it come to a bubble.

Finally, add your two tablespoons of Dijon mustard and stir that into the entire mixture and let it simmer another five minutes or so.

This stuff is SOOOOO good! I am eating mine atop some cauliflower rice. If your family is into mushroom chicken, this would go well with regular rice or atop a REALLY crusty piece of bread (provided you can handle being around said crusty bread).

Nik's Zesty Skillet Mushroom Chicken
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    Nik's Zesty Skillet Mushroom Chicken
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      10 comments

      1. Hlacy

        I love the idea of dijon in this!

      2. Samantha

        Made this for dinner tonight… and posted you on my blog!! http://www.samswlsjourney.blogspot.com

      3. Nikki Massie

        WOOT! Thanks Samantha! Hope you enjoyed.

      4. Mommy2Jude

        I am making this for dinner tonight, very excited to try it. I'm sure it'll be good though 🙂

      5. Mommy2Jude

        It turned out fantastic. The only difference was mine did not have that brownish tint, which could be in part to not having that many mushrooms. I had some baby carrots on the side to mop up the extra sauce, and had some cold grapes for dessert. De-lish!

      6. Anonymous

        Nik, this was so absolutely delicious and so easy. I'm betting this ends up on my table several times a month! Love it…

        tori

      7. BenLen

        Because I'm lazy… would you please post the serving size and how many this made receipe?

        Bennetta

      8. Nikki Massie

        Hi Bennetta,

        I didn't actually measure. I served non-ops and me so it all went in one night. There were four people eating. I ate about a cup of it but didn't pay much attention to how much others ate.Sorry!

      9. Heidi

        This was a quick and easy recipe!! Since I did not have chicken on hand, I made a vegetarian version with yellow squash (my favorite!) And it was delicious!! Quick note… I feel like the Dijon mustard was overpowering in it and will make it without next time… When I tasted it prior to putting mustard in, it was just right, but the first time with a recipe I always follow it to get the full experience. 9/10!!

        • Nikki Massie

          Awesome! Yup…that’s what I do too. Make according to recipe first time…tweak thereafter. I am also a “taste as you go along” kinda gal, which is good because you know what step your recipe went left! 😉

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