- 1 pound mushrooms, chopped
- 1 medium yellow onion
- 1/2 cup parsley, chopped
- 1/4 cup ghee
- 1/4 cup lemon juice
- 4 garlic cloves, chopped
- sea salt and black pepper to taste
- 4 chicken breasts
- 1/4 cup paleo mayonnaise
- 1/3 cup pecorino cheese, grated
- Add first 7 ingredients to a skillet over medium high heat and saute until mushrooms are soft, about 20 minutes.
- Preheat oven to 500 degrees F.
- Line a baking sheet with parchment paper.
- Season chicken with salt and pepper. Spread Vegenaise on chicken and sprinkle with pecorino.
- Bake for 5 minutes. Turn on broiler and broil chicken until it is cooked through, 6–9 minutes.
- Add mushroom salad on top of chicken and serve.
Elegant, delicious and insanely easy to make — those are the first three things that come to mind when I describe this Pecorino Mushroom Chicken recipe.
Elegant because the final dish looks like something you’d order at a restaurant and certainly a meal you could serve company. Delicious because you can never go wrong with a combination of chicken, mushrooms, garlic and onions — plus, mushrooms nutrition include being loaded with antioxidants that boost your immunity. And insanely easy to make because this mushroom chicken is a dinner you can prep in just minutes and have on the table in about 30.
Let’s make this chicken!
We’ll begin by tossing the first 7 ingredients, mushrooms through sea salt and black pepper, into a skillet. Over medium-high heat, saute it all up until the mushrooms are soft and have lost their water, about 20 minutes. Cover to keep warm.
If you haven’t cooked with benefit-rich ghee, you’re in for a treat. This clarified butter has a high smoke point, making it ideal for stovetop use. It also helps your body absorb fat-soluble vitamins better; what a multi-tasker!
While the shrooms are cooking, preheat the oven to 500 F. Next, line a baking sheet with parchment paper. Then take the chicken breasts and season them with salt and pepper to taste. Spread the paleo mayonnaise on them and sprinkle the pecorino cheese evenly.
The paleo mayonnaise will keep the chicken nice and moist while it cooks and help the cheese stick to the breasts.
Bake the chicken at 500 F for just 5 minutes. Then turn the broiler on and get that chicken broiling until it’s completely cooked through; this should take about 6–9 minutes.
Once the chicken is ready, spoon the mushroom salad over the chicken. Mmm!
This mushroom chicken is the type of recipe that you could serve to your in-laws on the good china or give to your kids on a busy weeknight. It goes well with a side salad, your favorite grilled veggies or even mashed potatoes/cauliflower. Add any leftovers to a salad or a wrap. I hope your family loves this mushroom chicken recipe as much as I do!
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