Chicken bites with mushrooms, cooked in butter juices filled with herbs and spices, you’ll love this new easy dinner recipe! All you need is a pan, a wooden spoon and a stovetop. DONE.
2 tablespoons of oil, divided
500g boneless chicken thighs, cut into 2cm pieces.
1/2 teaspoon salt to taste
1/4 teaspoon cracked black pepper
2 teaspoons Italian seasoning
1/2 teaspoon of each garlic powder and onion powder
1/2 teaspoon of paprika
250 g of sliced brown mushrooms
3 tablespoons of butter.
1 brown shallot, chopped
1 green pepper (pimiento), seeded and chopped
4 cloves of garlic, minced
2 tablespoons fresh chopped parsley
Heat a tablespoon of oil in a large saucepan over medium-high heat. When the oil is hot, add the chicken. Season with salt, pepper, Italian seasoning, garlic powder, onion powder and paprika. Mix well and sear the chicken all over until golden brown and cooked through, about 5-6 minutes. Transfer cooked chicken to a plate; set aside and keep warm.
Heat the remaining oil in the same pan with a tablespoon of butter. Add the mushrooms and cook, while stirring, until they begin to brown and become soft, about 3-4 minutes.
Add the remaining butter to the pan. Allow to melt and sauté shallots and peppers until soft and fragrant, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds.
Add the chicken back to the pan with the juices released while it rests. Mix all ingredients together to evenly coat the pan juices. Continue cooking until all the vegetables are tender and the chicken is cooked through, about 1-2 minutes more.
Taste and season with salt and pepper, if desired. Serve hot.
Chili powder, red pepper flakes or sriracha for heat!