Ingredients:

  • 1½ lb boneless skinless chicken breast, cut into 1-inch cubes
  • 8 oz baby bella mushrooms, quartered
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cloves garlic, minced
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cubes dry with a paper towel.
  2. Season the chicken and quartered mushrooms with salt and black pepper.
  3. In a small bowl, whisk together the honey, lemon juice, and dried oregano.
  4. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  5. Add the chicken in a single layer, cooking in batches if they don't fit in one layer; sear without moving for 3–4 minutes until a rich brown crust forms, then flip and cook for another 3 minutes until the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the pan and set aside on a plate.
  7. Add the mushrooms to the same skillet and sauté for 5 minutes until they soften and turn deep brown.
  8. Stir in the minced garlic and cook for 30 seconds until fragrant.
  9. Return the chicken to the pan and pour the honey-lemon mixture over the chicken and mushrooms.
  10. Toss for 1–2 minutes until the sauce thickens into a glossy coating.
  11. Garnish with fresh parsley.