I’m so excited to share with you one of my family’s favorite recipes – Chicken Mushroom Courgette. This dish has been a staple in our household for years, and I just can’t get enough of it. The combination of tender chicken, earthy mushrooms, and crunchy courgette is a match made in heaven.
My kids love helping me in the kitchen, and this recipe is always a hit with them. It’s also a great way to get them to eat their veggies, as they don’t even notice the courgette is there! We’ve had this dish for family gatherings, potlucks, and even just for a quick weeknight dinner.
It’s easy to make and can be customized to suit your tastes. I like to serve it with some crusty bread or over rice, but you can also try it with pasta or as a salad. The best part?
It’s packed with nutrients and is a great way to get your daily dose of veggies. My husband loves it because it’s so versatile – we can make it for special occasions or just for a regular Tuesday night dinner. I’ve even made it for my friend’s birthday party, and everyone raved about it!
So if you’re looking for a new recipe to try out, give Chicken Mushroom Courgette a shot – your taste buds will thank you!
Chicken Mushroom Courgette Skillet
4.6 from 1080 votes
A quick and healthy one-pan meal featuring tender chicken, earthy mushrooms, and fresh courgette. This dish is perfect for a weeknight dinner and comes together in under 30 minutes.
500g boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
250g mushrooms, sliced
2 medium courgettes, sliced into half-moons
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1/4 cup chicken broth
2 tablespoons chopped fresh parsley for garnish
👨🍳Directions
1Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2Add the chicken pieces in a single layer and cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through with an internal temperature of 165°F.
3Transfer the chicken to a plate and set aside.
4In the same skillet, add the remaining 1 tablespoon of olive oil and the sliced mushrooms.
5Cook over medium-high heat for 4 to 5 minutes, stirring often, until the mushrooms are browned and have released their moisture.
6Add the sliced courgettes and minced garlic to the skillet.
7Cook for 3 to 4 minutes, stirring frequently, until the courgettes are tender but still bright green and the garlic is fragrant.
8Return the cooked chicken to the skillet.
9Sprinkle with dried thyme, salt, and pepper, then pour in the chicken broth.
10Stir everything together and let it simmer for 2 to 3 minutes until the broth slightly reduces and coats the ingredients.
11Remove the skillet from the heat and garnish with fresh chopped parsley.
12Serve immediately over rice, pasta, or with crusty bread.
For extra flavor, add a splash of lemon juice or white wine along with the chicken broth. You can also substitute chicken thighs for breast meat if desired.
Watch Video Of How Chicken Mushroom Courgette Skillet Works
This recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner. The best part?
It’s easy to customize to suit your tastes and preferences. We like to serve it with some crusty bread or over rice, but you can also try it with pasta or as a salad.
And don’t forget the leftovers – they reheat beautifully and make for great lunches throughout the week.
❓ Frequently Asked Questions About Chicken Mushroom Courgette Skillet
Q1: What type of chicken should I use for this recipe?
For this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use chicken tenders if you prefer.
Q2: Can I use other types of mushrooms?
No problem! You can use any variety of mushroom you like – button, cremini, shiitake, or even portobello work well in this recipe.
Q3: How do I prepare the courgette?
To prepare the courgette, simply slice it into thin strips and sauté it in a little bit of oil until tender.
Q4: Can I make this recipe ahead of time?
Yes! You can prep the ingredients up to a day in advance and store them in separate containers in the fridge until you’re ready to cook.
Q5: What are some good sides to serve with this dish?
Some ideas include roasted vegetables, mashed potatoes, or even a simple green salad.
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