- 2 pounds free-range chicken breasts
- 1 lemon, sliced
- 6 cloves of garlic, minced
- 2 cups mushrooms
- 2 cups sun-dried tomatoes
- ½ cup goat cheese
- 1 tablespoon basil
- ½ tablespoon sea salt
- ½ cup ghee
- 4 tablespoons coconut oil
- Heat coconut oil in a large skillet. Add chicken and minced garlic and cook on medium heat for 8 min. Add butter and lemon. Flip chicken.
- After 5 minutes, add mushrooms, sun-dried tomatoes, basil and sea salt. Top with goat cheese and cover pan for 2 min. Serve with sauteed mixed vegetables.
If you’re a meat eater, it’s likely that you’re always on the lookout for new ways to cook chicken. It’s a healthy protein that the entire family usually enjoys and is easy on the wallet. But grilled or sautéed chicken breasts can only go so far before you get bored of them. Wake up your taste buds with this Chicken Bryan recipe. The ingredients are all ones you likely have on hand or are easy to find. But after preparing this particular combo, you won’t believe how much flavor chicken breasts can actually have. This is a weeknight dinner — ready in under half hour! — that’s restaurant worthy.
Heat the coconut oil in a large skillet. Add in the free-range chicken and minced garlic and cook over medium heat for about 8 minutes. Next, add in the butter and fresh lemon slices and flip the chicken, ensuring it’s browned on both sides.
That lemony butter mix is reminiscent of dishes you’d order at a dinner out, but made right at home, where you can control the ingredients.
Once the other side of the chicken has cooked for about 5 minutes, add the mushrooms, sun-dried tomatoes, basil and sea salt. The tomatoes impart a ton of flavor and you’ll get a dose of veggies with the mushrooms. Top the chicken with goat cheese then cover for 2 minutes, letting the cheese melt and the mushrooms soften.
Serve this chicken bryan over your favorite sautéed veggies. My preference is zucchini and squash but the lemon flavor would go nicely with green beans or garlic asparagus as well.
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