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.