Description
A hearty and flavorful one-pan meal featuring tender boneless chicken breasts simmered with earthy mushrooms, baby potatoes, and a savory sauce made from chicken broth, white wine, and a touch of honey. This recipe combines simple ingredients with easy stovetop cooking for a comforting dinner perfect for family gatherings.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless chicken breasts
- Salt and pepper to taste
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Vegetables
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 8 oz (225g) mushrooms, sliced
- 1 lb (450g) baby potatoes, halved
Liquids and Sauces
- 1 cup chicken broth
- 1/2 cup dry white wine (optional)
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
Herbs
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken: Generously season the boneless chicken breasts with salt and pepper to enhance flavor before cooking.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for about 5 minutes on each side until they develop a golden-brown crust. Remove the chicken and set aside temporarily.
- Sauté aromatics: In the same skillet, melt the butter. Add finely chopped onion and minced garlic, sauté for about 2 minutes until fragrant and translucent, creating a flavorful base.
- Cook mushrooms and potatoes: Add sliced mushrooms and halved baby potatoes to the skillet. Cook them for roughly 5 minutes while stirring occasionally to soften the vegetables slightly.
- Add liquids and sauces: Pour in the chicken broth and dry white wine if using. Stir in soy sauce, Worcestershire sauce, honey, and dried thyme, combining all ingredients to build a rich sauce.
- Simmer with chicken: Nestle the seared chicken breasts back into the skillet among the vegetables and sauce. Reduce the heat to low, cover the skillet, and let everything simmer gently for 20 to 25 minutes until the chicken is fully cooked and the potatoes are tender.
- Season to taste: Check and adjust the seasoning by adding more salt and pepper if needed to suit your preference.
- Serve and garnish: Plate the chicken with the mushrooms and potatoes, then sprinkle chopped fresh parsley on top for a bright, fresh finish.
Notes
- For an alcohol-free version, omit the white wine and replace it with additional chicken broth.
- If baby potatoes are not available, small red or Yukon Gold potatoes can be used instead.
- Ensure the skillet is covered during simmering to help the potatoes cook evenly and retain moisture.
- This dish pairs well with a side of steamed green vegetables or a fresh salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
