Herbed Chicken and Mushroom Skillet
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1.5 pounds boneless skinless chicken breasts
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½teaspoon dried rosemary
  • ½ teaspoon dried basil
  • ½ teaspoon dried garlic
  • 2 tablespoons olive oil
  • 8 ounces portabella mushrooms, chopped
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons white wine vinegar
  • 1 cup chicken broth
  • 2 cups penne pasta [or any other grain, such as brown rice, quinoa, barley]
  • Grated Parmesan cheese for serving
  • Salt and pepper to taste
  1. Add chicken and seasonings to insert of slow cooker. Add ¼ cup water. Cover and cook on low for 5-6 hours. Once chicken is cooked through, shred with two forks. [This step can be done ahead of time and chicken can be stored in an airtight container in your fridge].
  2. Cook pasta according to package directions. Meanwhile add olive oil to large skillet and heat over medium-high heat. Add mushrooms, onion, and garlic. Sautee until onions become translucent, about 7-9 minutes.
  3. Add vinegar and chicken broth. Bring to a boil, then reduce heat. Add chicken and simmer for 10 minutes.
  4. Serve with pasta and Parmesan cheese.
Cooking time is 6 hours because of cooking the chicken in the slow cooker. If you cook the chicken ahead of time or in the skillet prior to vegetables, this recipe should take about 30 minutes to make.

Missing some spices in your pantry? Simply substitute a tablespoon of Italian seasoning for the spices mentioned in this recipe. Just don’t forget the garlic! Also considering topping the skillet with mozzarella cheese just before serving. My kids loved that trick…
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/herbed-chicken-and-mushroom-skillet/