Skillet Mushroom Chicken
4 (6-oz.) Boneless, Skinless Chicken Breasts
½ Teaspoon Black Pepper
1 ¼ Teaspoons Kosher Salt, Divided
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
6 Ounces Cremini Mushrooms, Halved
6 Ounces Oyster Mushrooms, Torn
6 Garlic Cloves, Smashed
½ Cup (4 Oz.) Dry White Wine
¼ Cup Unsalted Chicken Stock
1 Tablespoon Fresh Thyme Leaves
1 Tablespoon Chopped Fresh Flat-Leaf Parsley
1 (8.8-oz.) pkg. precooked microwavable brown-and-wild rice, prepared according to pkg. directions
Step 1 Sprinkle chicken evenly with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken. Cook until well browned, about 6 minutes per side. Transfer to a plate; set aside.
Step 2 Melt butter in pan over medium-high. Add mushrooms. Cook, undisturbed, 3 minutes. Stir in garlic. Cook, stirring occasionally, 3 minutes. Sprinkle with remaining 1/2 teaspoon salt. Stir in wine and stock.
Step 3 Return chicken to pan, and sprinkle with thyme. Cook, undisturbed, until a thermometer inserted in thickest portion registers 165°F, about 3 minutes. Sprinkle with parsley. Serve with rice and lemon wedges.