Country Chicken and Vegetable Skillet
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
471 kcal
-
Course
Main Course
-
Cuisine
American
Country Chicken and Vegetable Skillet
Description
This recipe starts by boiling peeled small potatoes until tender, then slicing them into rounds. Chicken tenderloins are seasoned and coated in gluten-free breadcrumbs before being pan-fried until golden and cooked through. The same skillet is then used to sauté chopped red bell pepper, onion, and carrot, seasoned with salt, pepper, thyme, and enhanced by garlic and mushrooms.
A sauce is made by mixing Dijon mustard, chicken broth, coconut cream, and arrowroot starch, which is added to the skillet and combined with the vegetables and potatoes. Sweet frozen peas are stirred in last, and the cooked chicken is returned to the pan to warm through. The dish offers a blend of crispy breadcrumb-coated chicken and tender vegetables in a creamy, mildly tangy sauce. The coconut cream lends richness that can be substituted with sour cream if not following a Paleo diet.
This skillet meal can be served warm as a filling one-pan dinner that combines protein, starch, and vegetables. The use of arrowroot starch helps thicken the sauce without adding heaviness, and the Dijon mustard adds a gentle sharpness balancing the creaminess.
Ingredients
- 1 lb potato peeled, small
- 1 cup gluten-free breadcrumbs
- 1 lb chicken tenderloin
- 2 Tablespoon olive oil
- ½ red bell pepper chopped
- 1 cup onion chopped
- 1 carrot chopped, large
- salt for seasoning
- black pepper for seasoning
- 2 teaspoon thyme dried
- 1 Tablespoon Dijon mustard
- ¾ cup chicken broth
- ¼ cup coconut cream or sour cream if not Paleo, canned
- 1 teaspoon arrowroot starch (cornstarch works too if not Paleo)
- 4 oz mushrooms sliced
- 3 garlic minced, cloves
- ½ cup peas frozen, sweet
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
