Skillet Chicken With Miso and Mushrooms
We’ve all been cooking at home a lot lately, and we don’t know about you but we’re looking forward to spending a little less time fussing with dinner this season. Quick and easy is the name of the game.
Of course, skillet and sheet pan meals are just the thing when it comes to easy weeknight eats, and this recipe is no exception. It’s packed with tender chicken, big umami flavor and seasonal mushrooms and is on the table in less than thirty minutes.
How Do I Make Skillet Chicken?
First, you’re going to break out your PERDUE® HARVESTLAND® PERFECT PORTIONS® Free Range Chicken Breasts. They’re great for a recipe like this because they’re conveniently wrapped in individual vacuum-packed pouches, so you can unwrap exactly what you need!
To get dinner going, you’ll simply sauté the chicken in olive oil, keep them warm on a plate, and in the same pan, cook sliced mushrooms with garlic and shallots. Add some stock and miso butter to make a sauce, and voila! Dinner is done in short order.
Skillet Chicken With Miso and Mushrooms
What is Miso Butter?
The miso butter in this recipe is a real scene stealer thanks to its big umami flavor. To make it, you simply mash softened butter together with miso and – just like that – you’ve done most of the heavy lifting in making your sauce.
Why PERDUE® HARVESTLAND® Chicken?
Let’s just start with convenience: these chicken breasts come individually packaged. You can use as many as you need and freeze the rest, or if they’re already frozen, just defrost the number you’d like to use.
As for the chicken itself, PERDUE® HARVESTLAND® Chicken has a commitment to animal welfare ensure chickens are raised on farms with the room and space to move around. And that makes us feel good about feeding them to our families.
Beyond using them for this recipe, these chicken breasts are super versatile. You can sauté them with vegetables, slice them for a stir-fry, grill them, or simply cook a few for Saturday lunch sandwiches.SAVE ITPRINT
Skillet Chicken With Miso and Mushrooms
PREP TIME10 minsCOOK TIME20 minsTOTAL TIME30 minsSERVINGS4
Ingredients
- 2 tablespoons soft, unsalted butter
- 1 tablespoon white miso
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 PERDUE® HARVESTLAND® PERFECT PORTIONS® Free Range Chicken Breasts
- 2 tablespoons extra virgin olive oil
- 1 pound mushrooms such as button, crimini, or shitake, sliced
- 1 small shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 cup low-sodium chicken stock
- 1 1/2 tablespoons lemon juice
- 2 tablespoons chopped parsley, for garnish
Method
- Make the miso butterIn a small bowl, mash the butter and miso together with a fork until combined.
- Cook the chickenIn a shallow bowl or on a plate, mix the flour, salt, and pepper together. Dredge the chicken breasts on both sides with the flour, and shake off the excess.
In a large skillet over medium high heat, heat the oil. Cook the chicken for 4 to 5 minutes on each side, or until dark golden brown. Cook times vary drastically depending on how thick your chicken breasts are, so you’re looking for an internal temperature of 165ºF. 
Transfer to a plate and cover with foil to keep warm. - Cook the mushroomsAdd the mushrooms to the skillet and cook, stirring occasionally, for 7 to 8 minutes, or until they release their liquid and are golden. Resist the urge to stir constantly so the mushrooms can brown. Stir in the shallot and garlic and cook for 1 minute.
- Make the sauceAdd the stock to the skillet and bring to a boil. Simmer for 1 minute, and stir in the miso butter. Return the chicken to the skillet and turn the breasts in the sauce. Taste and add more salt and pepper, if you like. Stir in the lemon juice.
- Serve the chickenTransfer the chicken to a platter or individual plates. Spoon the mushroom sauce over the top and sprinkle with chopped parsley.
