Food and Recipes Meat Chicken Chicken-Mushroom Skillet Two kinds of mushrooms—oyster and cremini—give this chicken dish savory flavor and a meaty texture without adding lot of extra calories. Don’t be tempted to stir the mushrooms too much as they cook. Let them sit, undisturbed, for three minutes in the hot pan so that they brown nicely. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Published on September 7, 2019 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero Active Time: 30 mins Total Time: 30 mins Yield: 4 serves Ingredients 4 (6-oz.) boneless, skinless chicken breasts 1/2 teaspoon black pepper 1 1/4 teaspoons kosher salt, divided 2 tablespoons olive oil 1 tablespoon unsalted butter 6 ounces cremini mushrooms, halved 6 ounces oyster mushrooms, torn 6 garlic cloves, smashed 1/2 cup (4 oz.) dry white wine 1/4 cup unsalted chicken stock 1 tablespoon fresh thyme leaves 1 tablespoon chopped fresh flat-leaf parsley 1 (8.8-oz.) pkg. precooked microwavable brown-and-wild rice, prepared according to pkg. directions Lemon wedges Directions Sprinkle chicken evenly with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken. Cook until well browned, about 6 minutes per side. Transfer to a plate; set aside. Melt butter in pan over medium-high. Add mushrooms. Cook, undisturbed, 3 minutes. Stir in garlic. Cook, stirring occasionally, 3 minutes. Sprinkle with remaining 1/2 teaspoon salt. Stir in wine and stock. Return chicken to pan, and sprinkle with thyme. Cook, undisturbed, until a thermometer inserted in thickest portion registers 165°F, about 3 minutes. Sprinkle with parsley. Serve with rice and lemon wedges. Print