Garlic Mushroom Smothered Chicken

chicken, mushrooms, garlic, crispy scallions

1767 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 438 | Category: Gluten-Free, Keto, Low-Calorie, Low-Carb, Paleo | Excellent Source of: Potassium, Protein, Vitamin C | Good Source of: Iron, Vitamin A


  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Spatula
  • - Tongs
  • - Zip Top Bag

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Breasts
  • - Dried Parsley
  • - Minced Garlic
  • - Sliced Mushrooms
  • - Sliced Scallions

Wine Pairings by @grapefriend

A crisp, minerally Sauvignon Blanc will make this dish sing.

Beer Pairings

The earthiness of the mushroom complement the piney hop profile of almost any American Pale.

TK Table Talk:

What is a characteristic you really admire about someone in your family?

What To Do:

1. Chicken: may arrive slightly frozen. Thaw as needed.

Garlic Mushroom Smothered Chicken - Step 1

2. Prep Chicken: Place chicken in a zip-top bag and pound with something heavy to an even thickness (about ½-inch thick). Liberally salt and pepper.

Garlic Mushroom Smothered Chicken - Step 2

3. Cook Chicken: Add 1 tablespoon olive oil to a large skillet over high heat. When oil begins to shimmer, add chicken. Cook, turning once, until chicken is browned and cooked through. Remove to a plate and cover to keep warm.

Garlic Mushroom Smothered Chicken - Step 3

4. Fry Scallions: In the same skillet over high heat, add 2 teaspoons of oil and ½ of the scallions. Fry until browned and crisp. Remove to a plate for garnish.

Garlic Mushroom Smothered Chicken - Step 4

5. Cook Mushrooms: Place skillet back over medium-high heat (don’t wipe out, you’ll want the scallion flavor) and add 2 tablespoons olive oil, garlic and parsley to the pan and cook, stirring, for 1 minute. Add mushrooms, ½ teaspoon salt and ¼ teaspoon pepper and remaining scallions to the pan. Cook, stirring occasionally, until mushrooms have browned and softened.

6. Finish Chicken: Reduce heat to medium-low and tuck chicken and its juices back into the pan. Spoon mushrooms over and allow to cook for 2 minutes.

To Serve: Garnish with fried scallions and serve from the skillet!

Pro Tip:

Add a handful of arugula to the top of this dish for an extra peppery crunch.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.