Pan-Fried Herbed Chicken
Golden, tender chicken breasts paired with garlicky mushrooms and a light herb sauce — a simple, comforting main dish that’s full of flavor.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 lb. Chicken Breasts
- 2 tbsp. Olive Oil
- 1 tsp. Salt
- ½ tsp. Pepper
- 1½ tbsp. Dried Mixed Herbs
- ½ lb. Mushrooms, sliced
- 4 Garlic Cloves, crushed
- 2 tsp. Lemon Juice
- 1 cup Chicken Stock or Broth
Preparation
Step 1
Season chicken breasts with salt, pepper, and dried herbs on both sides.
Step 2
Heat olive oil in a large skillet over medium heat.
Step 3
Add chicken and cook for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
Step 4
In the same skillet, add the mushrooms and sauté for 3–4 minutes, until softened.
Step 5
Add crushed garlic, lemon juice, and chicken stock. Stir well and simmer for 2–3 minutes to reduce slightly.
Step 6
Return the chicken to the skillet and spoon sauce over it. Cook for another 2 minutes until everything is heated through.
Step 7
Remove from heat. Serve chicken topped with mushrooms and pan sauce.
