oregano – The Salty Nerve https://thesaltynerve.com Let's get Salty in the Kitchen! Mon, 25 Jul 2022 00:26:14 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://thesaltynerve.com/wp-content/uploads/2022/02/cropped-Black-logo-no-words.png oregano – 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.
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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 Briam (Greek Roasted Vegetables) https://thesaltynerve.com/briam-greek-roasted-vegetables/?utm_source=rss&utm_medium=rss&utm_campaign=briam-greek-roasted-vegetables Sun, 17 Jul 2022 15:12:26 +0000 https://thesaltynerve.com/?p=2409

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

Briam dish overhead table setting closeup

Looking for that perfect summer dish that is loaded with fresh seasonal veggies? This easy to make Briam dish is perfect for those nice summer night dinners on the patio. BONUS: You get to use all those extra veggies that you have growing in your garden. Drizzle on some greek olive oil with oregano, rosemary, and parsley and you have an amazing low carb dinner. Skip the feta and it’s Vegan friendly!

briam ingredients

Here’s what you’ll need. 

Zucchini  [2] ·  Yellow Squash [2] ·  Gold Potatoes [3] ·  Fire-Roasted Diced Totamoes [28oz can]  ·  4 Cloves of Garlic [minced]  ·  Medium Red Onion  ·  Dried Oregano  ·  Dried Rosemary  ·  Fresh Chopped Parsley  ·  Olive Oil  ·  Salt + Pepper  ·  Feta Cheese [not pictured]

Fire-roasted tomatoes are a MUST! They bring so much flavor to this dish. 

Can’t find any fire-roasted tomatoes? Don’t worry! You can make your own!

Just take around 2 lbs of halved tomatoes and place them on a baking sheet and broil in the oven for 3-5 minutes or until the skins are wrinkled and charred, but not burnt. Dice them up and you’re good to go. 

If using a can, make sure to reserve 1/4 cup and drain the rest of the juices to prevent excess liquid during cooking. 

briam veggies sliced

Cut Zucchini, Squash, Red Onion and Potatoes into 1/4 inch slices.

It's okay if they are not the same size, as long as they are not too thin or thick. 1/4 inch thickness works best.

briam veggies seasoned

Season the vegetables in a large bowl.

Add in 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp dried rosemary, 1/2 cup chopped fresh parsley, 1/4 tsp each of salt + pepper, and 4 cloves of garlic minced. Mix up to evenly coat each vegetable slice. Make sure to pull apart any that may have stuck together.

briam before going in the oven

Arrange the vegetables in a casserole dish over half of the drained fire-roasted tomatoes. Top with the remaining tomatoes and cover.

Fill the casserole dish with half the drained fire-roasted tomatoes spread around. You can arrange the sliced veggies vertically in rows [pictured on left] or horizontally laying flat in a 9x13 casserole dish and top with remaining tomatoes and 1/4 cup reserved juice. I used a dish that has a lid, but you can use aluminum foil to cover the top to prevent burning the vegetables during cooking. Make sure to tent the foil a bit to avoid touching the veggies.

briam in oven with feta

Cook for 45 minutes. Remove cover and top with 2 tbsp crumbled feta cheese. Cook uncovered for another 30-35 minutes.

If you are not a fan of feta (I know not everyone is), you can omit this step or add some ricotta cheese as a tasty substitute. Once the veggies have browned slightly, it's time to take it out of the oven. Serve immediately and enjoy!

Got picky eaters? I promise this dish will please them. My kids loved it, and they are the pickiest of eaters when it comes to their veggies. The veggies are so tender and flavorful from the savory fire-roasted tomatoes that they won’t fight you on it. 

Want to add in some protein? Grab some chicken thighs and season with olive oil, oregano, rosemary, and garlic, and roast them in the oven while cooking for the last 30 minutes. It’s the perfect pair for this dish. 

Have some leftovers? Store it in an air-tight food container and store it in the fridge. Reheat in the oven at medium heat until warm throughout. This dish is great for making the night before and reheating the next day when you want it fresh out of the oven. Just add in the feta the day you reheat it rather than when cooking it ahead of time. 

Briam dish overhead table setting
Briam dish overhead table setting closeup
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Briam (Greek Roasted Vegetables)

Looking for that perfect summer dish that is loaded with fresh seasonal veggies? This easy to make Briam dish is perfect for those nice summer night dinners on the patio. Drizzle on some greek olive oil with oregano, rosemary, and parsley and you have an amazing low carb dinner. Skip the feta and it's Vegan friendly!
Course Main Course
Cuisine Mediterranean
Keyword feta, fire-roasted tomatoes, olive oil, oregano, potatoes, roasted vegetables, rosemary, vegetarian, yellow squash, zucchini
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 6 people

Equipment

  • Cassserole Dish or Dutch Oven With a lid or tent with aluminum foil

Ingredients

  • 2 zucchini cut into 1/4 inch slices
  • 2 yellow squash cut into 1/4 inch slices
  • 3 gold potatoes cut into 1/4 inch slices
  • 1 medium red onion cut into 1/4 inch slices
  • 28 oz can of Fire-Roasted Dices Tomatoes you can also use crushed, drained + reserve 1/4 juice for later
  • 4 cloves garlic minced
  • 3 tbsp extra virgin olive oil greek is preferred
  • 2 tsp dried oregano
  • 1 tsp dried rosemary
  • ½ cup fresh parsley chopped
  • ¼ tsp Salt + Pepper
  • 2 tbsp greek feta cheese crumbled (optional)

Instructions

  • Cut Zucchini, Squash, Red Onion and Potatoes into 1/4 inch slices and place in a large bowl to season.
  • Add 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp dried rosemary, 1/2 cup chopped fresh parsley, 1/4 tsp each of salt + pepper, and 4 cloves of garlic minced. Mix to evenly coat each vegetable slice. Make sure to pull apart any that may have stuck together.
  • In a casserole dish or dutch oven, coat the bottom with half of the drained fire-roasted tomatoes. Arrange the vegetables in a casserole dish and top with the remaining tomatoes and cover. You can use aluminum foil to tent over the vegetables.
  • Cook for 45 minutes. Remove cover and top with 2 tbsp crumbled feta cheese. Cook uncovered for another 30-35 minutes. You can omit this step if you want to make it Vegan friendly.
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