Chicken with Charred Mushrooms and Lemon Gremolata
Ingredients
- 4chicken breast (about 6 ounces each)
- 1 poundmushrooms (cremini or baby bella)
- 3 tablespoonolive oil
- 4 clovegarlic
- 1lemon
- ½ cupfresh parsley
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupvegetable broth
Prep
- 01
Zest the lemon and set aside; juice the lemon into a small bowl.
- 02
Mince 4 garlic cloves.
- 03
Finely chop 1/2 cup fresh parsley.
- 04
Mix together the lemon zest, minced garlic, and chopped parsley in a small bowl to make the gremolata. Stir in 1/2 tablespoon lemon juice and set aside.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides. Once oil shimmers, add chicken and cook 6–7 minutes per side until golden and cooked through (165°F on a meat thermometer). Transfer to a plate.
- 02
In the same skillet, add remaining 1 1/2 tablespoons olive oil over medium-high heat. Add mushrooms in a single layer and let them sit undisturbed for 3 minutes to char. Stir, season with remaining salt and pepper, and cook another 4–5 minutes until golden and tender.
- 03
Add minced garlic to the mushrooms and cook for 30 seconds until fragrant. Pour in vegetable broth and stir, scraping up any browned bits from the pan. Simmer for 2 minutes.
- 04
Return chicken to the skillet to warm through, then plate. Scatter gremolata over the top and serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes to the mushrooms as they cook. A small dollop of Dijon mustard stirred into the broth adds subtle depth. Fresh thyme (a few sprigs) can replace or complement the parsley in the gremolata for an earthier edge.