Chicken with Mushrooms and Tomato |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 4-ounce boneless, skinless chicken breast |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 teaspoons olive oil |
1/4 yellow onion, thinly sliced |
4 ounces button mushrooms, quartered |
1 clove garlic, thinly sliced |
1 medium tomato, diced |
1/4 cup fresh flat-leaf parsley, chopped |
1/2 cup cooked brown rice (optional) |
Directions:
1. Heat oven to 400° F. Rinse the chicken and pat dry with paper towels. Season the chicken with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a medium ovenproof skillet over medium-high heat. Cook the chicken until browned, 2 to 3 minutes per side. Transfer to a plate. Add the onions and mushrooms to skillet and cook, stirring occasionally, for 5 minutes. Add the garlic, tomato, parsley, and the remaining salt and pepper. Cook for 2 minutes. Return the chicken to skillet and transfer to oven. Roast until the chicken is cooked through, 8 to 10 minutes. Serve with brown rice (if using).
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