Whole30 Weeknight Skillet Chicken
Healthy and Quick! This Whole30 Skillet Chicken Dinner is going to be your favorite one pan weeknight dinner go-to!
Servings: 2
Calories: 483kcal
Ingredients
- 1 shallot, thinly sliced
- 3 garlic cloves, minced
- 6 ounces full fat coconut milk
- 2 lemons, juice and zest
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- 1 teaspoon red pepper flakes
- salt and pepper, to taste
- 2 boneless chicken breasts
- 8 ounces shiitake mushrooms
- 1/2 cup peas
- olive oil, for cooking
Instructions
- Slice the chicken breasts in half horizontally. Place the chicken in between two pieces of parchment paper and pound with the flat side of a mallet until each piece is about 1 inch thick. Preheat the oven to 375° F.
- Heat a saucepan with olive oil on medium-high heat. Sauté the garlic and shallot for 1-2 minutes, until fragrant. Add the coconut milk, lemon zest, lemon juice from one lemon, oregano, thyme, red pepper flakes, salt and pepper. Reduce the heat to medium-low and simmer while you cook the chicken.
- While the sauce is simmering, heat a large cast iron skillet with olive oil on medium-high heat. Sear the chicken on both sides for 3-4 minutes.
- Add the mushrooms to the pan with the chicken, pour the cream sauce into the pan and place in the oven for 8 minutes. Add the peas and bake 2 more minutes. Garnish with fresh thyme and serve. These Roasted Potatoes make the best side!
Nutrition
Calories: 483kcal | Carbohydrates: 30g | Protein: 32g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 72mg | Sodium: 115mg | Potassium: 1119mg | Fiber: 9g | Sugar: 9g | Vitamin A: 834IU | Vitamin C: 81mg | Calcium: 87mg | Iron: 6mg