These Steakhouse Chicken Skewers with Steakhouse Mushrooms are a hearty, flavour-forward meal that’s easy enough for a weeknight but satisfying enough to feel special. Juicy chicken skewers are grilled and paired with buttery, savoury mushrooms cooked in a skillet with garlic, thyme, and Worcestershire sauce.
Made with ready-to-cook skewers from Sealand, this recipe keeps prep quick and ingredients straightforward while delivering bold, familiar flavours everyone loves.
Steakhouse Chicken Skewers with Steakhouse Mushrooms
Rated 5.0 stars by 1 users
Category
Poultry
Servings
2
Prep Time
5 minutes
Cook Time
15-20 minutes
These Steakhouse Chicken Skewers with Steakhouse Mushrooms are a hearty, comforting dinner made with bold, savoury chicken skewers and buttery skillet-cooked mushrooms. Grilled until tender and served with mushrooms cooked in garlic, thyme, and Worcestershire sauce, this easy recipe pairs well with fries or vegetables for a satisfying, no-fuss meal using Sealand chicken skewers.
Author:Sealand Quality Foods
Ingredients
-
2 packs Sealand Chicken Skewers Variety Box, Steakhouse , defrosted
- 1 tablespoon oil
- 2 Tablespoons butter
- 4 cups bottom mushrooms, or larger mushrooms cut in half / quarter
- 1 shallot, minced
- 3 garlic cloves, minced
- 3 sprigs fresh thyme, or leaves only
- 1 teaspoon salt and pepper, to taste
- 1 tablespoon Worcestershire sauce
- 2 Tablespoons stock (veggie or chicken)
- French Fries
- Steamed Broccoli
Steakhouse Mushrooms
Extra, Optional
Directions
- Remove the Sealand Chicken Skewers from the box and from the packaging. Defrost overnight in the fridge or over the counter for 2-3 hours.
- Preheat an indoor grill pan, add 1 tablespoon of oil.
- Grill the skewers for 4-5 minutes per side until cooked through.
- For the Mushrooms: Add the butter in a heavy duty skillet over high heat.
- Prepare the mushrooms by keeping them the same size. Cut any larger ones if needed. Or make them large, as long as they are all the same size.
- Add the mushrooms to the skillet along with shallots garlic, seasoning and thyme.
- Sautee the mushrooms for 4-5 minutes until browned and any water has been absorbed.
- Add in the Worcestershire sauce, butter and stock and cook the mushrooms over medium heat for another 5 minutes until the floors have absorbed and the liquid has reduced, but the mushrooms are juicy and saucy.
- Serve the mushrooms with he chicken, add fries and sautéed broccoli if you prefer.
