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Pan-Roasted Chicken Breasts with Mushrooms and Leeks

Pan-Roasted Chicken Breasts with Mushrooms and Leeks

Nutrition Facts
  • cal. (kcal) 343
Pan-Roasted Chicken Breasts with Mushrooms and Leeks
  • Makes: 2 servings
  • Carb Grams Per Serving: 17


  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 shiitake mushroom caps, thinly sliced
  • 1 4-inch piece of leek, white part only, thinly sliced and rinsed clean of grit
  • 2 skinless, boneless chicken breast halves (about 5 ounces each)


  1. Heat oven to 400 degrees F.
  2. Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Add mushrooms and leeks; cook, stirring, 4 minutes, or until tender. Remove from heat; sprinkle with half the thyme, salt and pepper.
  3. With a paring knife, cut a small pocket in the top edge of one side of each chicken breast, being careful not to cut through the breast.
  4. Fill with 2 to 3 tablespoons of the mushroom filling. Season chicken with remaining thyme, salt and pepper.
  5. Heat remaining 1 tablespoon oil in an ovenproof skillet over medium-high heat. Brown chicken on both sides.
  6. Transfer pan to oven and roast 10 minutes, or until chicken is cooked through. Serve with remaining mushroom-leek mixture.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 343 cal., 16 g total fat 17 g carb. (3 g fiber), 35 g pro.