Description
This recipe has become a favorite for busy weeknights and family gatherings alike. The chicken stays tender and juicy by being seared first to lock in moisture, while the mushrooms act like sponges, soaking up the caramelized BBQ juices and butter. Whether you are a fan of traditional honey BBQ or prefer the hickory-brown sugar variety, this dish is endlessly adaptable
Ingredients
The Main Components:
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1 ½ lbs Boneless skinless chicken breasts or thighs, cut into bite-sized pieces
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1 lb (16 oz) Fresh white button mushrooms or baby bella mushrooms, sliced
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¾ cup Sweet Baby Ray’s BBQ Sauce (Original or Honey flavor)
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2 tbsp Unsalted butter
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1 tbsp Olive oil
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1 Medium yellow onion, thinly sliced
Seasoning & Aromatics:
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3 cloves Garlic, minced
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1 tsp Smoked paprika
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½ tsp Garlic powder
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½ tsp Onion powder
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Salt and black pepper to taste
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Optional: ¼ cup chicken broth (to deglaze the pan)
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Garnish: Fresh chopped parsley or sliced green onions
Instructions
Pat the chicken pieces dry with a paper towel. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss the chicken in the spice blend until evenly coated. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken in a single layer and sear for 3–5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
In the same skillet, melt the butter. The browned bits left over from the chicken (the fond) will add incredible flavor to the vegetables. Add the sliced mushrooms and onions to the pan. Sauté for 6–8 minutes, stirring occasionally. You want the mushrooms to release their moisture and begin to turn a deep golden brown.
Once the mushrooms and onions are tender and caramelized, add the minced garlic. Sauté for just 1 minute until fragrant, being careful not to let the garlic burn. If the pan looks too dry or bits are sticking to the bottom, splash in 1/4 cup of chicken broth to deglaze, scraping the bottom of the pan with a wooden spoon.
Lower the heat to medium-low. Add the cooked chicken back into the skillet along with any juices that collected on the plate. Pour the Sweet Baby Ray’s BBQ sauce over the top. Stir everything together until the chicken and mushrooms are thoroughly coated in the thick, glossy sauce.
Allow the mixture to simmer for 3–5 minutes. This allows the sauce to thicken slightly and caramelize against the hot chicken and mushrooms, creating a “glaze” effect. Taste and add a final pinch of salt or pepper if needed. Once the sauce is bubbling and the chicken is heated through, remove from heat.
Notes
For the best results, do not crowd the pan when sautéing the mushrooms. If there are too many in the skillet at once, they will steam rather than brown. Cook them in two batches if your skillet isn’t large enough to give them space.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 385 kcal
- Sodium: 780mg
- Fat: 14g
- Carbohydrates: 34g
- Protein: 32g