Country Chicken and Vegetable Skillet

Name: Country Chicken and Vegetable Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 lb small potatoes; 1 cup gluten-free breadcrumbs; 1 lb chicken tenderloins; 2 Tablespoon olive oil; ½ red bell pepper; 1 cup onion; 1 large carrot; Salt and pepper for seasoning; 2 teaspoon dried thyme; 1 Tablespoon Dijon mustard; ¾ cup chicken broth; ¼ cup canned coconut cream; 1 teaspoon arrowroot starch; 4 oz mushrooms; 3 cloves garlic; ½ cup frozen sweet peas

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
471 kcal
Course
Main Course
Cuisine
American

Country Chicken and Vegetable Skillet

Allison Stevens

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This country chicken skillet recipe is a family-friendly dinner ready in about 30 minutes. This healthy one-pan dinner features chicken tenderloins, potatoes, mushrooms, bell pepper, carrots, sweet peas, onion, and garlic - perfect comfort food for the Fall!

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Ingredients

Servings

1 lb small potatoes peeled
1 cup gluten-free breadcrumbs
1 lb chicken tenderloins
2 Tablespoon olive oil
½ red bell pepper chopped
1 cup onion chopped
1 large carrot chopped
Salt and pepper for seasoning
2 teaspoon dried thyme
1 Tablespoon Dijon mustard
¾ cup chicken broth
¼ cup canned coconut cream (or sour cream if not Paleo)
1 teaspoon arrowroot starch (cornstarch works too if not Paleo)
4 oz mushrooms sliced
3 cloves garlic minced
½ cup frozen sweet peas

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Instructions

Boil peeled potatoes in boiling water for about 15 minutes. After they are done, slice potatoes in rounds and set aside.
Heat oil in a 10" skillet. Season chicken tenderloins with salt and pepper, and coat them in breadcrumbs on all sides and cook for about 4-5 minutes on each side over medium-high heat, or until no longer pink in the middle. Transfer to a plate.
Add chopped red bell pepper, onion, carrot to the skillet, season with salt, pepper, and thyme, and cook for about 5 minutes over medium to medium-high heat, or until vegetables are tender.
Mix mustard, broth, coconut cream, and arrowroot starch in a small mixing bowl and add to the skillet.
Add potatoes, mushrooms, and minced garlic and cook a little bit more. Season everything again.
Finally, add the sweet peas at the end. Return the cooked chicken tenderloins to the skillet. Season if necessary. Serve warm.

Nutrition Information

Show Details

Calories 471kcal (24%) Carbohydrates 49g (16%) Protein 32g (64%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 72mg (24%) Sodium 358mg (15%) Potassium 1262mg (36%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 3205IU (64%) Vitamin C 58.8mg (65%) Calcium 54mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 471 kcal

% Daily Value*

Calories	471kcal	24%
Carbohydrates	49g	16%
Protein	32g	64%
Fat	16g	25%
Saturated Fat	6g	30%
Cholesterol	72mg	24%
Sodium	358mg	15%
Potassium	1262mg	27%
Fiber	6g	24%
Sugar	5g	10%
Vitamin A	3205IU	64%
Vitamin C	58.8mg	65%
Calcium	54mg	5%
Iron	3mg	17%