Ingredients
- 1 lb boneless, skinless chicken breasts
- 8-10 white button mushrooms, sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 teaspoons fresh lemon juice
- 2 tablespoons neutral oil, divided
- Kosher salt and black pepper, to taste
First, Cook the Mushrooms
Heat 1 tablespoon of neutral oil in a large skillet or on a griddle over medium-high heat.
Add the sliced mushrooms to the pan in a single layer and season with a pinch of kosher salt. Let them cook, stirring occasionally, for ~5-7 minutes, until they have released their water and are nicely browned and tender.
Remove the cooked mushrooms from the skillet and set them aside.
Next, Cook the Chicken
For even cooking, it’s best to butterfly the chicken breasts or pound them to an even thickness. Pat the chicken completely dry with paper towels and season both sides generously with kosher salt and black pepper.
Wipe out the skillet and return it to high heat. Add the remaining tablespoon of neutral oil. When the oil is shimmering, carefully lay the chicken in the hot pan.
Sear the chicken for ~4-5 minutes per side, until it’s golden brown and cooked through to an internal temperature of 165F.
Remove the chicken from the pan and let it rest on a cutting board for at least 5 minutes. This is a critical step to keep the chicken juicy.
Finally, Assemble the Dish
After the chicken has rested, slice it into bite-sized cubes.
Return the skillet to medium heat and add the unsalted butter. Once the butter has melted, add the minced garlic and cook for about 30 seconds, until it’s fragrant.
Add the cubed chicken and the cooked mushrooms back to the pan. Toss everything together in the garlic butter for about a minute, just until everything is heated through and coated.
Turn off the heat, squeeze in the fresh lemon juice, and give everything one final toss. Serve immediately.
Hibachi-Style Chicken
Ingredients
- 1 lb boneless skinless chicken breasts
- 8-10 white button mushrooms sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 teaspoons fresh lemon juice
- 2 tablespoons neutral oil divided
- Kosher salt and black pepper to taste
Instructions
- Butterfly chicken breasts or pound to even thickness. Pat dry and season with salt and pepper.
- Heat 1 tbsp oil in large skillet over medium-high. Cook mushrooms with pinch of salt until browned, 5-7 minutes. Remove and set aside.
- Wipe skillet clean. Heat remaining oil over high heat. Sear chicken 4-5 minutes per side until internal temp reaches 165F.
- Remove chicken to cutting board and rest 5 minutes.
- Slice chicken into bite-sized cubes.
- Melt butter in skillet over medium heat. Add garlic and cook 30 seconds.
- Return chicken and mushrooms to pan. Toss in garlic butter 1 minute until heated through.
- Add lemon juice, toss, and serve immediately.
