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Hibachi-Style Chicken

prep time:10 minutes
cook time:20 minutes
Rest Time5 minutes
total time:35 minutes
Hibachi chicken is dead simple but the technique matters - you cook the mushrooms and chicken separately so each gets properly seared, then toss them in garlic butter at the end. That final squeeze of lemon is what brightens everything up and makes it taste like the restaurant version.
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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.

Notes

Ensure chicken is completely dry before searing for best browning. Don't skip the resting period.