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Mushroom, Spinach and Sun Dried Tomato Cheesy Chicken Skillet
Mushroom, Spinach and Sun Dried Tomato Cheesy Chicken Skillet is a 30 minute gluten-free dinner recipe that takes just 30 minutes to make!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Heat butter and extra virgin olive oil in a large, 12″ skillet over heat that’s just a touch above medium. Add mushrooms and shallots then saute until the mushrooms release their liquid. Once the liquid has evaporated, season with salt and pepper then continue sauting until the mushrooms are golden brown, ⏱️ 5 minutes. Add garlic then saute until very fragrant, ⏱️ 1 minute, then add spinach and sun dried tomatoes and saute until spinach has just wilted, ⏱️ 1-2 minutes. Season vegetables generously with salt and pepper then remove to a plate and loosely tent with foil to keep warm.
butter1 Tablespoonextra virgin olive oil1 Tablespoonmushrooms (sliced)8 ozsalt and peppergarlic (pressed or minced)3 cloves
2
Spray skillet with olive oil or nonstick spray then season chicken cutlets with salt and pepper on each side. Add to the skillet then saute until golden brown on one side, ⏱️ 2-3 minutes. Flip then add 1/4 of the shredded cheese to the tops of each chicken cutlet. Place a lid on the skillet then cook until the cheese has melted and chicken is cooked through, ⏱️ 2-3 minutes.
salt and pepper
3
Plate chicken then top with the vegetable mixture and serve.
Nutrition Facts
calories
387 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
380 mg
protein Content
38 g
trans Fat Content
0.1 g
cholesterol Content
125 mg
carbohydrate Content
7 g
saturated Fat Content
10 g
unsaturated Fat Content
12 g
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