Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs or breasts
- 8 oz (225 g) mushrooms, sliced
- 3 tbsp honey
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for a thicker sauce)
- 1 tbsp chopped parsley or green onions for garnish
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 5–7 minutes per side, until golden and cooked through. Remove and set aside.
- Add the butter and mushrooms to the skillet. Sauté until browned and tender, about 5 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Whisk together the honey and soy sauce, then pour into the skillet.
- Return the chicken to the pan and spoon the sauce over the top.
- Simmer for 2–3 minutes. If a thicker sauce is desired, stir in the cornstarch slurry and cook until the sauce thickens.
- Garnish with parsley or green onions and serve.
Serving Suggestions
- Steamed rice
- Mashed potatoes
- Buttered noodles
- Roasted vegetables
- Cauliflower rice for a lower-carb option
Tips
- Chicken thighs stay especially juicy in this recipe.
- Cremini or baby bella mushrooms provide a richer flavor than white mushrooms.
- Add a pinch of red pepper flakes for a sweet-spicy variation.
Yield: 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes.
