Are you craving a delicious, healthy, and surprisingly easy dinner? Look no further! This chicken pepper and mushroom recipe is perfect for busy weeknights and will impress even the most discerning palates. It's a fantastic example of how homemade cooking can be both quick and incredibly satisfying, delivering a restaurant-quality meal without the restaurant price tag. Get ready to elevate your weeknight dinner game!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large bell pepper (any color), cored, seeded, and sliced
- 8 oz cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup chicken broth or white wine
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
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Season the Chicken: In a large bowl, toss the chicken cubes with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, oregano, thyme, and red pepper flakes (if using). This ensures even seasoning throughout.
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Sauté the Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and bell pepper and cook for 5-7 minutes, until softened. Add the mushrooms and cook for another 3-5 minutes, until they release their moisture and begin to brown slightly.
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Cook the Chicken: Add the seasoned chicken to the skillet and cook, stirring occasionally, until it's browned on all sides and cooked through (about 6-8 minutes). Ensure the internal temperature reaches 165°F (74°C).
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Deglaze the Pan: Pour in the chicken broth or white wine, scraping up any browned bits from the bottom of the pan. This adds depth of flavor to your delicious dish. Let it simmer for a minute or two, allowing the sauce to slightly reduce.
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Serve: Stir in the minced garlic and cook for another minute. Taste and adjust seasoning as needed, adding more salt and pepper if necessary. Garnish with fresh parsley and serve hot. This dish pairs perfectly with rice, quinoa, or roasted potatoes.
Tips for Success:
- Don't overcrowd the pan: If you have a lot of chicken, cook it in batches to ensure it browns properly and cooks evenly.
- Adjust the spice: Feel free to adjust the amount of red pepper flakes to your liking. For a milder dish, omit them altogether.
- Use different mushrooms: Feel free to experiment with other types of mushrooms, such as shiitake or oyster mushrooms.
Variations:
- Creamy Chicken Pepper and Mushroom: Stir in a splash of heavy cream or crème fraîche at the end for a richer, creamier sauce.
- Lemon Herb Chicken Pepper and Mushroom: Add the zest and juice of half a lemon along with the chicken broth for a bright, citrusy twist.
- Spicy Chicken Pepper and Mushroom: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Protein: 30-35g Fat: 15-20g Carbohydrates: 10-15g
This quick and easy chicken pepper and mushroom recipe is a fantastic addition to your repertoire of healthy meals and quick dinner ideas. It's a delicious and satisfying dish that's perfect for a weeknight meal or a casual weekend dinner. Enjoy!