Sometimes, cooking can feel like a real chore. The thought of standing by the cooker and then washing up after can just put you right off. This is a super easy dish that requires minimal effort and can be turned around in 30 minutes or so! It also only requires 1 frying pan so it’s perfect for a post-gym dinner and it stops you jumping on Deliveroo.
This is also a great low-carb dinner for those looking to reduce the amount of carbs you’re consuming. I’m not an expert, but I know that there is a good balance of protein and healthy fats in this meal and with the additional of a green on the side – I love tenderstem broccoli, it makes for a really healthy meal that’s cheap and fuss-free.
I find that using skinless and boneless chicken thighs really helps to cut the cooking time, and if you want to cut your time even more, you can use ready sliced mushrooms, chopped frozen parsley and even frozen garlic. I usually have these in my freezer but I’m at my Dad’s in London at the moment so I just used everything fresh! Naturally, it’s also really easy to make for more than 1 person, just make sure you have enough space in the pan for you to fry all your chicken.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 30-35 minutes
1 small onion, sliced
1 garlic clove, roughly chopped
5 button mushrooms, cleaned and thinly sliced
2 skinless boneless chicken thighs
3 Tbsp White Wine
Handful fresh parsley, chopped
1 Tbsp Salt
1 1/2 Tsp Pepper
2-4 Tbsp Olive Oil
To serve: Steamed Tenderstem broccoli or any other greens you fancy
Heat a large frying pan on high for a couple minutes. Add olive oil and reduce heat to medium-low.
Add onions and slowly fry until they are almost translucent, stirring occasionally. This should take around 10 minutes.
Meanwhile, prepare your mushrooms, using damp kitchen paper to rub off any dirt. Avoid soaking them in water as this will just be released in the cooking process. Slice them up and set aside.
Once the onions are almost translucent, add in the garlic and fry for 30 seconds. Add the mushrooms and if needed a little more olive oil. Stir to combine with the onions and leave to cook for a few minutes until slightly brown.
Push everything to the side of the pan, add a little extra olive oil. Season the chicken thighs withs salt and pepper on both sides and add to the pan, increasing the heat to medium. Fry for around 4-6 minutes per side until golden.
Stir the onions and mushrooms back around the chicken. Pour in the white wine and the parsley until most of the liquid has evaporated, stirring occasionally.
Serve with steamed tenderstem broccoli.