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!
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.
Country Chicken and Vegetable Skillet
Amount Per Serving
Calories 471Calories from Fat 144
% Daily Value*
Saturated Fat 6g30%
Vitamin A 3205IU64%
Vitamin C 58.8mg71%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Keyword Comfort Food, Dairy Free, Gluten Free, Healthy, One Pan, One Skillet, Paleo, Poultry