One Pan Chicken and Mushrooms

Name: One Pan Chicken and Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American, Mediterranean
Ingredients: 4 thin organic boneless and skinless chicken breasts; 1/2 tsp salt; 1/2 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp pepper; 1 medium red onion, diced; 3 cups baby spinach; 2 cups cremini mushrooms, sliced; 2-4 cloves of garlic, minced; 1/4 tsp sea salt; 1/2 tsp paprika; 1 tsp dried Italian seasoning; 1 15.5oz can of full fat coconut cream, not coconut milk; 1/4 cup sliced sun-dried tomatoes

8 steps

Prep:15minCook:25min

One Pan Chicken and Mushrooms is a quick and easy 30 minute dinner idea that the whole family will love. It's loaded with flavorful veggies, juicy chicken and sits in a dairy free creamy sauce. Serve on top of rice for a complete meal.

Updated at: Thu, 17 Aug 2023 11:33:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories504.6 kcal (25%)

Total Fat27.5 g (39%)

Carbs11.9 g (5%)

Sugars3.2 g (4%)

Protein48.5 g (97%)

Sodium920.7 mg (46%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4boneless and skinless chicken breasts

thin, organic

½ tspsalt

½ tsppaprika

½ tspgarlic powder

½ tsponion powder

½ tsppepper

1red onion

medium, diced

3 cupsbaby spinach

2 cupscremini mushrooms sliced

2 clovesgarlic

minced

¼ tspsea salt

½ tsppaprika

1 tspdried italian seasoning

1 x 15.5 ozfull fat coconut cream

can, not coconut milk

¼ cupsun-dried tomatoes

sliced

Instructions

Step 1

Season chicken with salt, paprika, garlic powder, onion powder and pepper. Mix seasonings together and then coat both sides of the chicken breasts. Use your fingers to press the seasoning into the chicken and let rest for 15 minutes.

Step 2

Heat a non-stick skillet over medium to low heat and add in 2 tbsp of EVOO. Once hot, add in chicken breast and cook each side for 3 minutes. Remove chicken from pot and set aside.

Step 3

In the same pot, add in the diced red onion, mushrooms and freshly minced garlic. Sauté for 5-7 minutes.

Step 4

Add in the of salt, paprika, and Italian seasoning and mix once more.

Step 5

Add in the solid part only of the coconut cream, then add the chicken back into the pot, cover, reduce heat to medium/low and let simmer for 20 minutes.

Step 6

Remove the lid and add in the baby spinach and sun-dried tomatoes.

Step 7

Check chicken internal temp to read 165F to ensure it’s done cooking.

Step 8

Then serve over baby spinach and rice. ENJOY!