Country chicken skillet
Country chicken skillet is a 30-minute family-friendly dinner that is ready. With chicken tenderloins, potatoes, mushrooms, bell pepper, carrots, sweet peas, onion, and garlic, this nutritious one-pan supper is the ideal comfort food for the fall.
I adore one pan meals that are quick, simple, delicious, and made with real ingredients. Many of you have asked me to provide more family-friendly dinner dishes. I’m going to share a recipe for a great chicken meal with you today. At Costco, I always buy chicken in large quantities. Since I usually have chicken on hand, I enjoy cooking up inventive dishes that are delectable. This recipe is one of my favorites since it comes together quickly, only requires one pan (which means less dishes to wash), and makes a full supper. I really hope you try making this chicken skillet recipe; you’ll enjoy it! I’ll be providing more quick, scrumptious, and healthy supper recipes in the coming weeks and months to make it easier for you to prepare meals quickly.
Country chicken skillet Ingredients
- 1 cup gluten-free breadcrumbs, 1 pound small potatoes
- 1 pound chicken tenderloins
- 2 teaspoons of olive oil
- 1/2 red bell pepper diced
- 1 cup chopped onion
- 1 large carrot sliced
- salt and pepper to taste.
- 1 Tablespoon Dijon mustard and 2 teaspoons dry thyme
- Chicken broth, 3/4 cup
- 1 teaspoon arrowroot starch
- 1/4 cup canned coconut cream (or sour cream if not Paleo) (cornstarch works too if not Paleo)
- 4 ounces of mushrooms
- 3 cloves of chopped garlic
- 1/2 cup of frozen sweet peas
Instructions
- Peeled potatoes need about 15 minutes to boil in water that is boiling. Slice the potatoes into rounds once they are done and set them aside.
- In a 10″ skillet, heat the oil. Salt and pepper the chicken tenderloins, then coat them all over with breadcrumbs and cook them over medium heat for 4-5 minutes on each side, or until they are no longer pink in the middle. Place on a plate.
- Add slashed red ringer pepper, onion, carrot to the skillet, season with salt, pepper, and thyme, and cook for around 5 minutes over medium to medium-high intensity, or until vegetables are delicate.
- In a small mixing bowl, combine the mustard, broth, coconut cream, and arrowroot starch before adding them to the skillet.
- Cook for a few more minutes before adding the potatoes, mushrooms, and garlic mince. Re-season everything.
- Add the sweet peas at the very end. The cooked chicken tenderloins should be returned to the skillet. If necessary, season. Keep warm.
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