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!
- PREP TIME : 10 minutes
- COOK TIME : 20 minutes
- TOTAL TIME : 30 minutes
- SERVINGS : 4 PEOPLE
- CALORIES : 471KCAL
- 1 lb small potatoes, peeled
- 1 cup gluten-free breadcrumbs
- 1 lb chicken tenderloins
- 2 Tbsp olive oil
- 1/2 red bell pepper, chopped
- 1 cup onion, chopped
- 1 large carrot, chopped
- salt and pepper for seasoning
- 2 tsp dried thyme
- 1 Tbsp Dijon mustard
- 3/4 cup chicken broth
- 1/4 cup canned coconut cream, (or sour cream if not Paleo)
- 1 tsp arrowroot starch, (cornstarch works too if not Paleo)
- 4 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup frozen sweet peas
- 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.
Calories: 471kcal | Carbohydrates: 49g | Protein: 32g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 358mg | Potassium: 1262mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3205IU | Vitamin C: 58.8mg | Calcium: 54mg | Iron: 3mg
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