Skillet Chicken & Mushrooms with Green Scallion Sauce

During the early days of the pandemic, when cooking became a daily act of care and grounding, I was gifted two beautiful bottles of Nuvo Olive Oil—Meyer Lemon and Garlic & Serrano Pepper—and a delivery of organic chicken from a local farm. That small moment of gratitude and inspiration led to this dish: a cozy, flavorful skillet meal that’s as nourishing as it is simple.

This recipe brings together seared chicken thighs, tender mushrooms, and a vibrant green scallion sauce that lifts the entire dish. It's rich in immune-supporting foods—think lean protein, anti-inflammatory olive oil, and plenty of alliums like green onion and garlic.

You don’t need Nuvo's fused olive oils to enjoy this. I've included an easy alternative below using pantry ingredients like garlic, lemon, and cayenne.

Ingredients:

<Serves : 3>

1 lb (450g) organic chicken thighs, boneless and skinless

1 tbsp soy sauce or tamari shoyu for gluten-free

1 tbsp olive oil or marinade plus 1 tbsp or more for sautéing

6-8 mushrooms (shiitake, cremini, button, or others) , quartered

Green scallion sauce:

<Serves: 2/3 cup or 10-11 tablespoons>

3 green onions (scallions), finely chopped

4 tbsp olive oil

If you don't have Nuvo's infused olive oils, add;

1 tsp garlic, minced

1/4 tsp cayenne peppers (or adjust to taste)

1-2 tsp Lemon juice

Sea salt, to taste

Instructions:

1. Prepare the scallion sauce. In a small bowl or jar, mix the chopped green onions with olive oil. If you're not using Nuvo’s infused oil, stir in the garlic, cayenne, lemon juice, and a pinch of sea salt. Cover and refrigerate for at least 1 hour to allow the flavors to develop. This can be made up to a day in advance.

   
   

2. Marinate the chicken. In a medium bowl, combine chicken thighs with soy sauce and 1 tbsp olive oil. Let it marinate for at least 15 minutes (up to a few hours for deeper flavor).

3. Sear and cookHeat 1 tbsp olive oil in a large skillet over medium-high heat. Place the marinated chicken and its juices into the skillet. Sear the chicken for 5–6 minutes, until golden brown on one side. Flip the chicken, add the mushrooms around the pan, and reduce the heat to medium. Cover the skillet and cook for another 14–15 minutes, stirring the mushrooms occasionally so they cook evenly and absorb flavor.

4. Drizzle approximately 1/3 cup of the scallion sauce over the cooked chicken and mushrooms. Cover the dish once more and allow it to warm for about 1 minute. Serve hot, adding additional sauce to each plate as desired.

Posted on March 15th, 2020