Garlic-Butter Chicken with Herbed Quinoa and Roasted Mushrooms
Ingredients
- 4chicken breasts (about 6 ounces each)
- 1 cupquinoa
- 2 cupschicken broth
- 12 ouncesmushrooms (cremini or baby bella)
- 6 clovesgarlic
- 3 tablespoonsbutter
- 2 tablespoonsolive oil
- 2 teaspoonsfresh thyme
- ¼ cupfresh parsley
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1lemon
Prep
- 01
Mince 6 cloves garlic.
- 02
Slice 12 ounces mushrooms into 1/4-inch slices.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Bring chicken broth to a boil in a medium saucepan. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and stir in half the fresh parsley. Set aside.
- 02
While quinoa cooks, pat chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 03
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter foams, add chicken breasts and cook for 6-7 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate.
- 04
In the same skillet, add remaining 1 tablespoon olive oil and 2 tablespoons butter. Add mushrooms and cook over medium-high heat for 4-5 minutes, stirring occasionally, until browned.
- 05
Add minced garlic and thyme to the mushrooms and cook for 1 minute until fragrant. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 06
Return chicken to the skillet and squeeze the lemon over everything. Toss gently to combine, then divide quinoa among bowls or plates, top with a chicken breast and mushroom mixture, and garnish with remaining fresh parsley.
Spice Tips
For warmth, add a pinch of smoked paprika when you cook the mushrooms. For a hint of heat, stir in 1/4 teaspoon red pepper flakes with the garlic. A splash of balsamic vinegar when finishing adds subtle depth.
This comes together in about 35 minutes start to finish. Leftovers keep well refrigerated for up to 3 days and can be gently reheated in a low oven.