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Monday, 13 October 2014

Garlic Mushroom Chicken with Sage

This chicken recipe is a wonderfully warm dish for the fall weather. The mushroom broth also keeps it very moist and goes great with cauliflower rice.


  • 1 lbs chicken breast, skin removed
  • 8 oz of mushrooms (white or cremini), sliced
  • ½ cup chicken broth 
  • 8-10 large garlic cloves, peeled 
  • ¼ tsp onion powder
  •  ¼ tsp ground dried sage
  • ⅛ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ tsp salt


  1. Preheat oven to 375F.
  2. Mix the broth and spices in bowl. 
  3. Place the chicken breast in a baking dish and pour the broth and spices over top. Add the sliced mushrooms and garlic cloves (spreading evenly around pan).
  4. Place the pan in the oven and bake for 30 minutes or until the chicken is no longer pink inside.
  5. To make the garlic mushroom sauce: separate the liquid, garlic and half of the mushrooms from the chicken and place it in a blender. Pulse until you get the consistency of gravy.Spoon it over the chicken and enjoy!

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