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One Pan Chicken and Mushrooms

5 from 2 ratings
Hannah Kling
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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients  

Chicken

  • 4 organic boneless and skinless chicken breasts, sliced thin
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper

Veggies and 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 15.5 oz can of full fat coconut cream (not coconut milk)
  • 1/4 cup sliced sun-dried tomatoes

Instructions

  • 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.
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