Enjoy a delicious and nutritious meal with the One-Pan Chicken Breast with Mushroom, Kale, and Buckwheat. This easy recipe features tender chicken, Savory mushrooms, and vibrant kale, all cooked together in one pan for a hassle-free dinner. Succulent chicken breasts are seasoned and golden-fried to perfection, then simmered with tender oyster mushrooms, vibrant kale, and hearty buckwheat. Infused with the rich aroma of garlic and shallots, and deglazed with a splash of white wine, this dish offers a gourmet experience in the comfort of your home. Garnished with fresh coriander, this one-pot wonder promises a satisfying and nutritious meal that’s perfect for any night of the week. Enjoy a delightful combination of textures and flavors in every bite. Hope you like it.
Ingredients:
➡️For the chicken breast:
- 1 tbsp plain flour
- 1/2 tsp cayenne pepper
- 1/4 tsp ground turmeric
- Ground salt
- Ground black pepper
➡️Other:
- 2 shallots, peeled and finely chopped
- 3 garlic cloves (8g), peeled and finely chopped
- 150g oyster mushrooms, sliced
- 100g kale, sliced
- 140g buckwheat, rinsed with water
- 100ml white wine
- 280ml water
- 10g ghee
- Sea salt flakes
- Ground black pepper
- Coriander, finely chopped, for garnish
Serves: 2
Method:
1. Prepare the Chicken:
- Season the chicken breast with ground salt and black pepper.
- Mix the plain flour, cayenne pepper, and ground turmeric together.
- Coat the chicken breast with the flour mixture.
2. Cook the Chicken:
- Heat some ghee in a sauté pan over medium heat.
- Slowly fry the chicken breast until golden brown on both sides.
- Transfer the chicken to a plate and set aside.
3. Prepare the Vegetables:
- In the same pan, add the chopped shallots and garlic. Fry until fragrant.
- Add more ghee if needed.
- Add the sliced oyster mushrooms and cook until tender.
- Pour in the white wine to deglaze the pan and stir well.
4. Cook the Buckwheat and Kale:
- Add the rinsed buckwheat to the pan and stir well.
- Add the water and bring to a boil.
- Add the sliced kale and mix well.
5. Simmer with Chicken:
- Return the chicken breast to the pan. – Lower the heat, cover with a lid, and simmer for about 20 minutes.
6. Final Steps:
- Remove the chicken breast and slice it on a chopping board.
- Season the mushroom, kale, and buckwheat mixture with sea salt flakes and ground black pepper.
7. Serve:
- Plate the mushroom, kale, and buckwheat mixture as a bed.
- Place the sliced chicken breast on top.
- Sprinkle with finely chopped coriander for garnish.
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