Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 12 oz (340 g) cremini mushrooms, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup chicken broth
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- Stir in smoked paprika, dried thyme, sea salt, and black pepper.
- Add Dijon mustard and Worcestershire sauce, then pour in chicken broth. Bring to a simmer.
- Return chicken to the skillet. Cook for 10-15 minutes until chicken is cooked through and sauce thickens slightly.
- Serve hot over egg noodles, rice, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Russian-inspired
Nutrition
- Calories: 450
- Sugar: 3 g
- Fat: 28 g
- Carbohydrates: 8 g
- Protein: 42 g