mushrooms – The Salty Nerve https://thesaltynerve.com Let's get Salty in the Kitchen! Tue, 04 Oct 2022 02:37:39 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.4 https://thesaltynerve.com/wp-content/uploads/2022/02/cropped-Black-logo-no-words.png mushrooms – The Salty Nerve https://thesaltynerve.com 32 32 Garlic Herb Mushroom Chicken (EASY + Under 25 MINUTES) https://thesaltynerve.com/garlic-herb-mushroom-chicken-under-25-minutes/?utm_source=rss&utm_medium=rss&utm_campaign=garlic-herb-mushroom-chicken-under-25-minutes Wed, 16 Mar 2022 06:46:37 +0000 https://thesaltynerve.com/?p=1295 This post may contain affiliate links. Please read my disclosure policy.

This Garlic Herb Mushroom Chicken features tender chicken thighs smothered in a savory sauce featuring mushrooms, butter, garlic, herbs, and white wine. Garlic Herb Mushroom Chicken pairs so perfectly with some pasta, rice, or try it with some Fool-Proof Orzo for ultimate flavor.

The best part is that it takes less than 25 minutes to make!

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Salt and pepper the chicken thighs and cook for 10-12 min or until internal temp reaches 165F. Set aside and keep warm.

Add in the dry white wine and allow to deglaze the pan for 30 seconds while scraping up the brown pieces stuck to the pan. Add the garlic and cook for 30 seconds until fragrant, then add in the mushrooms and cook for 4-5 minutes or until soft.

Now add in the butter, oregano, thyme, and salt and pepper to taste. Reduce to low heat and simmer for 10 minutes.

Add back the chicken to the sauce and baste with the sauce. Sprinkle the chopped fresh parsley on top and serve warm. Top with freshly shaved parmesan cheese.

This garlic herb mushroom chicken dish is perfect for a quick + easy scrumptious weeknight dinner.

Try it over a bed of rice or pair it with some pasta that is soaked in the sauce. Better yet, how about some orzo for that rich full flavor that will satisfy anyone.

Can’t cook orzo? That’s Okay! Here is my Fool-Proof Orzo recipe that is so easy to make and full of so much flavor. It will make you want to keep this recipe on repeat. It brings a luscious taste to the dish and pairs with so many other dishes and ready in under 15 minutes.

Garlic Herb Mushroom Chicken (EASY – Under 25 MINUTES)

This Garlic Herb Mushroom Chicken features tender chicken thighs smothered in a savory sauce featuring mushrooms, butter, garlic, herbs, and white wine. It pairs perfectly with pasta or rice.
Print Recipe Pin Recipe
Prep Time: 5 minutes
Cook Time: 23 minutes
Course: Main Course
Cuisine: Italian
Keyword: 25 min, 25 min or less, chicken thigh, dinner, easy, garlic, garlic herb, mushrooms, one pan, one pan dish, oregano, quick, quick dinner, thyme, white wine
Servings: 4

Ingredients

  • 1 lb chicken thighs boneless-skinless
  • 2 tsp salt + pepper (each) divided
  • 2 tbsp olive oil
  • ½ cup dry white wine
  • 2 tbsp butter
  • 2 tsp garlic minced
  • 8 oz baby bella mushrooms sliced
  • 1 tsp oregano
  • 1 tsp thyme
  • salt + pepper to taste
  • 2 tsp fresh parsley chopped
  • 1 tbsp shaved parmesan

Instructions

  • Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  • Salt and pepper the chicken thighs and cook the chicken thighs for 10 min or until internal temp reaches 165F. Set aside and keep warm.
  • Add in the dry white wine and allow to deglaze the pan for 30 seconds while scraping up the brown pieces stuck to the pan.
  • Add in the garlic and cook for 30 seconds until fragrant, then add in the mushrooms and cook for 3-4 minutes or until soft.
  • Now add in the butter, oregano, thyme, and salt and pepper to taste. Reduce to low heat and simmer for 10 minutes.
  • Add back in the chicken to sauce and baste with the sauce. sprinkle the chopped fresh parsley on top and serve warm topped with shaved parmesan cheese.
Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!
]]> 1295 Black Garlic Mushroom Pasta with Chicken https://thesaltynerve.com/black-garlic-mushroom-pasta-with-chicken/?utm_source=rss&utm_medium=rss&utm_campaign=black-garlic-mushroom-pasta-with-chicken Mon, 03 Oct 2022 17:51:28 +0000 https://thesaltynerve.com/?p=3208

This post may contain affiliate links. Please read my disclosure policy.

Black Garlic Mushroom Chicken Pasta

If you’re looking for a dish bursting with flavor and texture, then this simple yet sophisticated recipe of Black Garlic Mushroom Pasta with Chicken will satisfy your cravings! This hearty pasta dish is packed with umami flavor thanks to black garlic and lots of mushrooms. Skip the chicken and it’s vegetarian friendly!

This dish is ready in under 25 minutes! Try these other quick dishes as well for Quick + Easy weeknight meals like this Lemon Chicken Piccata dish.

Black Garlic Mushroom Chicken Pasta

Grab your ingredients. Let’s get started!

Chicken Thighs (optional)

Baby Bella Mushrooms

Black Garlic

Roasted Garlic Bouillon Base

Chicken (or Veggie) Stock

Heavy Cream

Pecorino Romano Cheese

Small Shell Pasta

Dried Oregano

Dried Thyme

Garlic Powder (for the chicken)

Fresh Parsley

Salt + Pepper

Behind the Ingredients

Black Garlic – The star in this recipe. It’s got that sweet yet tangy flavor with just a subtle hint of balsamic vinegar and almost tastes like soy sauce. I know it sounds a little weird, but trust me you will love it.

BONUS: These little sweet things are packed full of more antioxidants than regular garlic and contain much more amazing health benefits which make it all the better.

Chicken Thighs – Chicken thighs are my go-to as they are much more flavorful than chicken breast. If you want to use chicken breast, just make sure to adjust the cooking times to ensure they are fully cooked. 

Roasted Garlic Bouillon Base – This brings that umami flavor of roasted garlic to bring this dish to the next level. This should definitely become a staple in your kitchen. It’s so versatile and can be used in any pasta dish, on garlic bread, and more.

Small Shell Pasta – This is my favorite pasta to use in one-pot dishes. Who needs to do more dishes if they don’t need to, right? Just add your base stock and throw these cute little sea shell noodles in and let them soak up all that excess liquid making it that much more flavorful.

Pecorino Romano – It has a very similar taste profile to Parmesan, but the main difference is where it’s sourced from. Sheep’s Milk! It does have a more robust flavor compared to Parmesan and I love using it in all my dishes. If you prefer Parmesan you can substitute it and it will taste just as good!

Baby Bella Mushrooms – You can slice them or do a simple rustic cut (my Fav). I use a butter knife against my thumb to just cut them into little chunks as I toss them in the pan.

WANT IT VEGETARIAN-FRIENDLY? Skip the chicken step and swap the chicken stock for some veggie stock.

Black Garlic Mushroom Chicken Pasta
Black Garlic Mushroom Chicken Pasta

I like to cut the chicken thighs in half to get more out of them. However, you don’t have to cut them if you want to leave them as a whole piece. Season them on both sides with 1 tsp garlic powder and 1/2 tsp Salt + Pepper. In a large skillet over medium-high heat, add 1 tbsp olive oil and cook the chicken for 3-4 minutes and then flip and cook for another 3-4 minutes. Set aside and keep warm while you cook the rest of the dish.

Black Garlic Mushroom Chicken Pasta
Black Garlic Mushroom Chicken Pasta
Black Garlic Mushroom Chicken Pasta

Turn the heat down to Medium and add 1 tbsp olive oil then toss in the mushrooms. Add 1 tsp of the roasted garlic base and 1 grated clove of black garlic then saute for about 4-5 minutes until the mushrooms are soft and slightly browned.

Add in your chicken stock and scrape up all the brown bits on the bottom of the pan. This adds that extra level of flavor to the dish. Toss in 1 tsp thyme and 1 tsp oregano and season with Salt + Pepper to taste.

Add 1 cup of heavy cream and 2 cups of the small shell pasta. Cover and cook for about 8-10 minutes over low heat.

Once done add in the Pecorino Romano (or Parmesan if preferred) and mix it up. Add back in the chicken and top with chopped fresh parsley and more romano cheese. Serve warm and enjoy!

Black Garlic Mushroom Chicken Pasta

Storage: This Black Garlic Mushroom Pasta with Chicken stores perfectly if you have leftovers or you want to use it as a make-ahead meal prep for lunches. Just cook as instructed and store in air-tight food-safe containers for 3-4 days in the fridge. Reheat in the microwave until warm throughout.

Black Garlic Mushroom Chicken Pasta
Print

Black Garlic Mushroom Chicken Pasta

This hearty pasta dish is packed with umami flavor thanks to black garlic and lots of mushrooms. Skip the chicken and its vegetarian friendly!
Course Main Course
Keyword 25 min, black garlic, easy, garlic, make ahead meal, mushrooms, one pot, pasta, quick dinner, quick lunch, vegetarian option
Prep Time 2 minutes
Cook Time 24 minutes
Servings 4 people

Ingredients

Chicken

  • 4-6 Boneless Skinless Chicken Thighs
  • ½ tsp Salt + Pepper
  • 1 tsp garlic powder

Pasta

  • 2 tbsp olive oil
  • 8 oz Baby Bella Mushrooms rustic cut
  • 1 tsp Roasted Garlic Base
  • 1 whole Black Garlic finely grated
  • 1 cup Chicken Stock Swap with Vegetable Stock to make it vegetarian friendly
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 cup Heavy Cream
  • 2 cups Small Shell Pasta Noodles
  • 1/4 tsp salt + pepper or more to taste
  • 2 tbsp Pecorino Romano Cheese grated, plus more to garnish
  • 1 tbsp Fresh Parsley plus more to garnish

Instructions

  • Season them on both sides of the chicken thighs with 1 tsp garlic powder and 1/2 tsp Salt + Pepper.
  • In a large skillet over medium-high heat, add 1 tbsp olive oil and cook the chicken for 3-4 minutes and them flip and cook for another 3-4 minutes. Set aside and keep warm.
  • Turn the heat down to Medium and add 1 tbsp olive oil then toss in the mushrooms. Add in 1 tsp of the roasted garlic base and 1 grated clove of black garlic then saute for about 4-5 minutes until the mushrooms are soft and slightly browned.
  • Add in your chicken stock and scrape up all the brown bits on the bottom of the pan. This adds that extra level of flavor to the dish. Toss in 1 tsp thyme and 1 tsp oregano and season with Salt + Pepper to taste.
  • Add 1 cup of heavy cream and 2 cups of the small shell pasta. Cover and cook for about 8-10 minutes over low heat.
  • Once done add in the Pecorino Romano (or Parmesan if preferred) and mix it up. Add back in the chicken and top with chopped fresh parsley and more romano cheese. Serve warm and enjoy!

Notes

Storage: Store in air-tight food-safe containers for 3-4 days in the fridge. Reheat in the microwave until warm throughout.
]]> 3208