Grilled Chicken Mushrooms Everyday Italian
Elevate your weeknight dinners with this vibrant Grilled Chicken Mushrooms Everyday Italian recipe, where bold Mediterranean flavors meet simple cooking techniques. Tender, marinated chicken breasts are perfectly grilled and crowned with golden sautéed mushrooms, a touch of fiery tomato sauce, and a sprinkle of freshly grated Parmesan cheese. Infused with Italian seasoning, garlic, and balsamic vinegar, this dish combines smoky char, rich umami, and a hint of heat for a well-balanced taste. Ready in just 40 minutes, it’s an effortless yet elegant meal perfect for busy evenings or casual entertaining. Serve it with a side of crisp garlic bread or fresh greens, and savor every bite of this Italian-inspired masterpiece.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic cloves, minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 cups button mushrooms, sliced
- 1 tablespoon unsalted butter
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 can canned diced tomatoes
- 0.5 teaspoons red chili flakes
Instructions
In a small bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, minced garlic, dried Italian seasoning, salt, and black pepper to make the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal and refrigerate for at least 20 minutes or up to 4 hours.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 6–7 minutes on each side, or until an internal temperature of 165°F (75°C) is reached. Set aside and tent loosely with foil to keep warm.
Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 6–8 minutes, stirring often, until golden brown and softened. Season with a pinch of salt and pepper.
In a separate saucepan, heat the canned diced tomatoes over medium heat. Stir in the red chili flakes and simmer for 5 minutes. Adjust seasoning if needed.
To serve, place a grilled chicken breast on each plate. Spoon sautéed mushrooms over the chicken, drizzle with the warm tomato sauce, and sprinkle with grated Parmesan cheese and chopped parsley. Serve immediately.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.7 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
