#chickendinner Archives » Kay's Clean Eats

Chicken and Mushroom Skillet

Chicken and mushroom skillet is so flavorful and tender. You can serve it during the week or its fancy enough for date night. 

This is a dish that you would find on a restaurant menu. Made in one pan and truly delicious. This Chicken and Mushroom Skillet is not a quickie however its worth the time and its honestly so delicious! We served it with Instant Pot Garlic Mashed Potatoes and it was a match made in heaven!

chicken and mushroom skillet

How to make Chicken and Mushroom Skillet

The favors for the chicken and mushroom skillet build off one another. It starts with browning the chicken. I did this in a cast-iron skillet and it works perfectly every time. All the bits and pieces get kept in the pan. Next sautè mushrooms and onions then add in your garlic. Once the garlic is fragrant and mushrooms are browned and onions are caramelized then its time to add in the wine. Once you add in the white wine the bottom of the pan will deglaze with all those flavorful bits and pieces. Finish off the dish by adding fresh thyme, chicken broth, and cream, dairy or non-dairy will work. 


Love delicious chicken dishes, also try:

Yield: 6 servings

Chicken and Mushroom Skillet

Chicken and Mushroom Skillet

Chicken and mushroom skillet is so flavorful and tender. You can serve it during the week or its fancy enough for date night. 

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 3 chicken breasts, cut diagonally into cutlets 
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 2 tbsp avocado oil
  • 4 tbsp butter, divided
  • 8 ounces baby Bella mushrooms, sliced
  • 1/2 white onion, sliced
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3 springs fresh thyme
  • 3/4 cup chicken broth
  • 1/3 cup of cream, dairy or non-dairy 
  • 2 tsp of cornstarch dissolved in 2 tsp water

Instructions

  1. Pat chicken breast dry with paper towels. Cut breast diagonally and set aside.
  2. In a shallow bowl combine flour, salt, pepper, garlic powder, and oregano. Dredge the chicken cutlets in flour mixture, coating both sides. Place dredged cutlets on a plate.
  3. Heat a large skillet over medium-high heat. Add 2 tbsp of butter and 1 tbsp of oil and heat till butter melts. Add dredged chicken to the skillet and cook till golden brown, about 4-5 minutes. Flip chicken and cook another 3-5 minutes. Place chicken on a clean plate and set aside. Repeat this till all chicken is browned.
  4. Add the remaining 2 tbsp of butter to the skillet, and heat till melted. Add in mushrooms and onion, sautè till mushrooms are nice and brown. Add in minced garlic and satuè till garlic is fragrant, about 30 seconds.
  5. Add in wine to the skillet and deglaze the bottom of the pan. Add in the chicken broth, thyme sprigs, and cream. Bring it to a simmer.
  6. Add in cornstarch mixture to the skillet and put the chicken back in. Heat and bring back to a simmer till sauce is thicked and chicken is warmed through, about 5-7 minutes. Remove thyme springs and season with salt and pepper if desired.
  7. Serve hot, enjoy!

Notes

I used a dairy-free creamer, nut pods, however, regular cream works great in this recipe too.

Garlic Herb Sheet Pan Chicken Drumsticks

Garlic Herb Sheet Pan Chicken Drumsticks is an easy and healthy dinner the whole family can enjoy. Made with simple wholesome ingredients and baked on one pan this is also an easy cleanup!Garlic Herb Sheet Pan Chicken Drumsticks

 During the middle of the COVID grocery shop craze, I could only find chicken drumsticks at one point. We pretty much had meatless dinners more than usual, but I was able to get a Costco pack of drumsticks. Luckily they put limits on everything so inventory went back to semi-normal as time has gone on.  So what’s a girl to do with all these drumsticks, feed her family of course! The first recipe was Perfectly Baked Chicken Drumsticks with Amazing Marinade!

…And next up with have this amazing Garlic Herb Sheet Pan Chicken Drumsticks!

In my herb garden, I still have thanksgiving herbs growing strong, so I went with fresh rosemary for this recipe, so delicious. If you have trouble finding fresh rosemary springs you can use dried rosemary however fresh is always best. Also if you have chicken thighs on hand you can use those in place of chicken drumsticks, you may need to adjust cooking time depending on the size of meat. So needless to say Garlic Herb Sheet Pan Chicken Drumsticks is the perfect easy a delicious meal for any night of the week!

My favorite part of sheet pan meals is the easy cleanup afterward. The cook time is mindless set your timer and go about doing other things around the house, in my case, it was the never-ending laundry, haha! We like to serve ours with a side salad and rice, but any side could work into this meal.

Love sheet pan meals, also try:

Yield: 6 servings

Garlic Herb Sheet Pan Chicken Drumsticks

Garlic Herb Sheet Pan Chicken Drumsticks

Garlic Herb Sheet Pan Chicken Drumsticks is an easy and healthy dinner the whole family can enjoy. Made with simple wholesome ingredients and baked on one pan this is also an easy cleanup!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 4 cups diced potatoes, cut in even pieces
  • 16 ounce bag roasting carrots
  • 8 ounces of green beans, trimmed and washed
  • 1/2 white onion, sliced
  • 2 tbsp butter, melted
  • 4 garlic cloves, minced
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
  • 1/2 tsp salt

Chicken Drumsticks

  • 2 lemons, juice of
  • 4 garlic cloves, minced
  • 1 tbsp, fresh rosemary leaves, chopped
  • 3 tbsp, olive oil
  • 2 tbsp stone ground mustard
  • 3 tbsp honey
  • 1/2 tsp salt
  • cracked pepper to taste
  • 8-10 chicken drumsticks

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Chop potatoes in even pieces and prepare veggies. Place veggies on your sheet pan.
  3. In a small bowl combine and stir together the melted butter, minced garlic, oregano, onion powder, and salt.
  4. Pour butter mixture over veggies and toss well, set aside.
  5. In a small bowl make the chicken marinade by combing olive oil, stone ground mustard, minced garlic, honey, lemon juice, fresh rosemary, salt, and pepper. Stir till ingredients are well combined.
  6. In a ziplock bag or separate bowl pour marinade over drumsticks, toss, and coat well. Place drumsticks over veggies on your sheet pan. Then pour remaining marinade over chicken.
  7. Bake chicken for 50 -55 minutes. If the skin is not crispy on brown broil for 5 minutes. Time may vary depending on the size and thickness of chicken.
  8. Coat chicken and veggies in juices at bottom of the pan, serve immediately, enjoy!

Huli Huli Chicken

Huli Huli Chicken is bursting with a tropical sweet and savory flavor.  The marinade is quick and easy, this recipe will leave everyone satisfied. Bring a little bit of the islands home to the dinner table with this delicious chicken!

Huli Huli chicken

Okay this chicken has been on my to-do list for some time now. I’ve made it over and over because the kids love it and I just never transferred it to the blog, until today 😁.

Summer meals are some of my absolute favorites, hello grilling season, and the best seasonal produce!

The marinade for Huli Huli chicken is easy to make and the result is tender and juicy chicken. The chicken thighs are marinated in a mixture of pineapple juice, soy sauce, ketchup, toasted sesame oil, fresh ginger, fresh garlic, and agave. I used agave to keep the recipe refined sugar-free however you could use coconut or brown sugar if you don’t have agave on hand. 

What is Huli Huli Chicken

Huli Huli chicken is a Hawaiian chicken dish. The first time I tried it was in Hawaii many years ago! They use whole chickens cooking on spits over the grill and it is so dang delicious. For the sake of not having that setup, haha, we are using boneless and skinless chicken thighs. 

How to make Huli Huli Chicken

I marinated this chicken overnight so it could soak up all the delicious flavor. 

This recipe starts by whisking together your marinade. Reserve 4 tbsp of your marinade for basting. Place your chicken thighs into the marinade and refrigerate for 4 hours to overnight. The longer you marinate the more flavor your chicken will have. Remove chicken from the marinade and grill it 7-8 minutes per side. Baste each side of the chicken with your reserved marinade while grilling. Once the chicken is done remove and let rest covered with foil. Throw the pineapple on the grill. Plate the chicken and pineapple and sprinkle with green onion, serve immediately. 

I serve mine with white rice and Healthier Hawaiian Macaroni Salad or Easy Macaroni Salad

Recipe Tips 

  • If you’re not using an outdoor grill I highly recommend using a cast-iron skillet to give the chicken a nice char taste.
  • I used fresh pineapple juice and rings, however, canned pineapple works great. Make sure you purchase unsweetened pineapple in juice NOT heavy syrup. 

Yield: 6-8 servings

Huli Huli Chicken

Huli Huli Chicken

Huli Huli Chicken is bursting with a tropical sweet and savory combination.  The marinade is quick and easy, this recipe will leave everyone satisfied. Bring a little bit of the islands home to the dinner table with this delicious chicken!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 pounds chicken thighs, boneless and skinless
  • 1 cup pineapple juice, fresh or canned ( 20 ounce can unsweetened pineapple) reserve rings for grilling
  • 1/3 cup soy sauce ( can sub coconut aminos)
  • 1/4 cup ketchup
  • 1/4 cup agave ( can sub brown or coconut sugar)
  • 2 tbsp toasted sesame oil
  • 2 tsp crushed ginger 
  • 3 garlic cloves, minced
  • 3 green onion sprigs, sliced, for serving

Instructions

  1. If you're using canned pineapple drain liquid reserving 1 cup. Save Pineapple rings for grilling later. With a fresh pineapple go ahead and juice 1 cup, and peel and slice remaining pineapple into rings for grilling later.
  2. In a medium bowl whisk together pineapple juice, soy sauce, ketchup, agave, toasted sesame oil, crushed ginger, and minced garlic. Reserve 4 tbsp of the marinade for basting.
  3. Place chicken thighs into the marinade and coat. Cover the bowl and refrigerate for 4 + hours.
  4. Grill chicken 7-8 minutes per side, basting the chicken with remaining marinade for the last 4 mins. Cook until chicken is done and no longer pink. Remove chicken and let rest covered.
  5. Grill pineapple rings 2 minutes per side.
  6. Plate pineapple and chicken. Garnish with green onions. Serve immediately, enjoy!

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

This meal was inspired by my craving for L&L Hawaiian bbq, a local hole in the wall Hawaiin food joint! Oh man… it is truly delicious, and probably full of ingredients you don’t want to find yourself eating every day! My favorite plate is the Hawaiin chicken plate served with Healthier Hawaiian Macaroni Salad salad and rice.

Because of all the restaurant closures due to the Covid-19 we are forced to recreate some of our favorite takeout meals. Introducing a healthy version of my favorite Hawaiian take out, Easy Hawaiian Chicken!! 

Love easy weeknight dinners, also try Easy Tofu and Vegetable CurryEasy Take-Out Style Chicken, and Rosemary Honey Chicken with Roasted Veggies. 

Yield: 5

Easy Hawaiian Chicken

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

Prep Time 10 minutes
Cook Time 1 minute
Additional Time 3 hours
Total Time 3 hours 11 minutes

Ingredients

Chicken

  • 1 lb - 1.3 lbs chicken thighs, boneless and skinless

Hawaiian Chicken Marinde

  • 2 tbsp ketchup
  • 3 tbsp agave
  • 4 tbsp rice vinegar
  • 4 tbsp canned pineapple juice
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil 
  • 2 tbsp avocado oil, can sub any cooking oil
  • 1 tsp ginger minced
  • 4 garlic cloves minced
  • 3 tbsp soy sauce 

Instructions

  1. Place the ketchup, agave, pineapple juice, rice vinegar, sesame oil, avocado oil, giber minced garlic, and soy sauce into a medium-size bowl or a zip lock bag. Mix till well combined.
  2. Add chicken and marinate for 3-24 hours.
  3. Heat a cast-iron skillet to medium-high heat or a grill to medium heat. Remove the chicken from the marinade and cook for 6-8 minutes each side, or until chicken is cooked through.
  4. Serve chicken with rice, your favorite vegetable side, and Healthier Hawaiian Macaroni Salad. Enjoy