February 1, 2023

Entrees

One Pan Chicken and Mushrooms

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.

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a skillet that is filled with four chicken breast, spinach, mushrooms and sun-dried tomatoes.

Why You’ll Love This Recipe

One Pan Chicken and Mushrooms comes together in just about 30 minutes.
Made in one single pot!
This meal is great for those busy week night dinners.
It saves well all week long too, making it a perfect option for meal prep.
Completely dairy free, but you’d never know it.
Loaded with flavorful mushrooms, spinach and sun-dried tomatoes.
Tastes amazing served over fresh spinach and rice.
Be sure to check out my Chicken Sausage Spaghetti for another great week night option.

Ingredients And Substitutions

These are the main ingredients and substitutions for One Pan Chicken and Mushrooms. Scroll down to the recipe card for a full list of ingredients and instructions.

Use organic boneless chicken breast for best results. Chicken thighs will work too, but the cooking time may vary, so just be sure your chicken reaches an internal temperature of 165F to ensure it’s cooked all the way through.

I used a mixture of salt, pepper, paprika, garlic powder, and onion powder for the seasonings.

Red onion adds a nice crunch factor while providing a lovely taste. You may sub for white onion or even shallots if preferred.

Baby or regular spinach will work just fine.

Sliced cremini mushrooms are my favorite, but you can use any type as long as they are sliced.

Fresh garlic is necessary for added a ton of flavor.

I like to add on sun-dried tomatoes as they provide a great texture in this recipe while adding a touch of sweetness.

To keep this recipe dairy free, use full fat coconut cream. Coconut milk from a carton or can won’t work the same. If you aren’t dairy free you can also use heavy cream in replace.

all the ingredients that you need to make this one pot chicken and mushrooms in individual containers.

How To Make

ONE: Start by seasoning the chicken on both sides, pat the seasonings into the chicken and allow to rest for 15 minutes.

chicken breast seasoned on both sides and resting for 15 minutes.

TWO: When ready, add EVOO to a hot skillet and sear the chicken breasts for 3 minutes on both sides. Remove the chicken from the pan and set aside.

chicken breasts in a skillet being seared on both sides.

the chicken after being flipped and seared.

THREE: Next, in the same pan, add in the diced red onion, mushrooms and garlic. Sauté for about 5-7 minutes. Then, season with a pinch of sea salt, 1/2 tsp paprika, 1 tsp Italian seasoning. Mix well.

FOUR: Add in the solid part only of the coconut cream and mix until ingredients are well incorporated. Add the chicken back into the pan, reduce heat to medium/low and let simmer for 20 minutes.

coconut cream added to the seasoned mushrooms.

chicken breasts added to the mushrooms and sauce.

FIVE: Remove lid, add in spinach and sun-dried tomatoes. Mix once more and taste to season more if needed. Enjoy warm over a bed of rice.

Tips And Tricks

Use thin boneless skinless chicken breasts for best results. If your chicken breasts are thick, it’s recommended to pound them out until they are about 1/4-1/2″ thick.

Season your chicken breasts and allow to rest for about 15 minutes so the flavors can marinated into the chicken.

Coconut cream will add a touch of sweetness to this recipe. I personally can’t taste it a ton, but if you aren’t a big coconut fan you can always swap for heavy cream.

Only use the solid part of the coconut cream and not the liquid. Add in the liquid can result in a runny sauce and not a thick and creamy sauce.

After washing mushrooms, dry with a paper towel before cooking. This will remove any excess liquids.

Using coconut milk from a carton or can is not the same and coconut cream.

Taste the sauce and add more seasoning if desired before serving.

a close up shot of the chicken breasts in the skillet.

How To Serve And Store

Serve this One Pan Chicken and Mushrooms warm over a bed of spinach and rice.

Store in an airtight container and enjoy within 3-5 days. Best reheated on the stovetop, but also can be reheated in the microwave.

the plated meal with chicken, rice, mushrooms, spinach and sun-dried tomatoes.

Taste And Texture

This One Pan Chicken and Mushrooms has a similar taste to curry. It’s savory but has a touch of sweetness from the sauce and sun-dried tomatoes.

The texture of the chicken is juicy and flavorful, the sauce is sweet and savory but super creamy.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Chicken thighs will work too, but the cooking time may vary, so just be sure your chicken reaches an internal temperature of 165F to ensure it’s cooked all the way through.

Can this be served over anything else besides rice?

Totally! Pasta will work too, or for a low carb option- add it on top of a mixed greens salad, chickpea pasta, or Right Rice.

How do I know when the chicken is fully cooked?

The internal temperature should read 165F.

Other Recipes You May Like

If you make this One Pan Chicken and Mushrooms, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

One Pan Chicken and Mushrooms

PIN RECIPE

PREP TIME:

15 minutes

COOK TIME:

25 minutes

TOTAL TIME:

40 minutes

Author - Hannah

Ingredients

Chicken

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

Veggies & Sauce

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

SCALE:

YIELDS:

4 servings

Directions

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.
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.
In the same pot, add in the diced red onion, mushrooms and freshly minced garlic. Sauté for 5-7 minutes.
Add in the of salt, paprika, and Italian seasoning and mix once more.
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.
Remove the lid and add in the baby spinach and sun-dried tomatoes.
Check chicken internal temp to read 165F to ensure it’s done cooking.
Then serve over baby spinach and rice. ENJOY!

Notes

Use thin boneless skinless chicken breasts for best results. If your chicken breasts are thick, it's recommended to pound them out until they are about 1/4-1/2" thick.
Season your chicken breasts and allow to rest for about 15 minutes so the flavors can marinated into the chicken.
Only use the solid part of the coconut cream and not the liquid. Add in the liquid can result in a runny sauce and not a thick and creamy sauce.
After washing mushrooms, dry with a paper towel before cooking. This will remove any excess liquids.
Using coconut milk from a carton or can is not the same and coconut cream.
Taste the sauce and add more seasoning if desired before serving.