Mushroom, Spinach and Sun Dried Tomato Cheesy Chicken Skillet is a 30 minute gluten-free dinner recipe that takes just 30 minutes to make!
After the recent success of my 5 Ingredient BBQ, Avocado, Bacon and Cheddar Chicken I decided to create a similar dish that’s just as easy yet packed with veggies too — Mushroom, Spinach and Sun Dried Tomato Cheesy Chicken Skillet is still checking the 30 minute or less, and gluten-free dinner boxes, yet it is packed to the gills with fresh, spring-inspired vegetables!
Did I mention you only need one pan to make it?!
Easy Chicken Cutlet Recipe
Garlicky mushrooms, baby spinach, and sun dried tomatoes are sauted until tender then scooped onto chicken cutlets that are draped in ooey gooey melted cheese. The entire dish is cooked in one skillet and, like I said, will be ready in 30 minutes or less – and that’s including prep time!
So, if you’re wondering why I snuck cheese into an otherwise healthy dish, my answer is, cheese is not unhealthy. Cheese eaten in copious amounts is not so great for the waistline, but a sprinkle on top of each chicken cutlet makes for an extremely satisfying plate of food while still keeping fat and calories in check. I find if I’m eating a meal with a ton of vegetables I crave fat in the form of cheese, avocado, bacon, etc to satiate me, otherwise I’m on the hunt for a little somethin’ somethin’ a short time later. Can you relate?
I use gouda, but please feel free to substitute your favorite, melty white cheese — gruyere or fontina are fantastic, too.
This healthy skillet dish is perfect for spring and summer when there’s an abundance of fresh vegetables and I’m always on the lookout for something that’s not only quick-cooking, but light and healthy too. Shall we?
Start by melting 1 Tablespoon each butter and extra virgin olive oil in a large, 12″ skillet over heat that’s just a touch above medium. Add 8oz sliced mushrooms and 1 small chopped shallot then saute until the mushrooms release their liquid. Once the liquid has cooked off, season with salt and pepper then saute until the mushrooms are golden brown, 5 minutes.
Next add 3 cloves minced garlic then saute until very fragrant, 1 minute.
Next add 3oz baby spinach plus 2 Tablespoons sun dried tomatoes packed in oil that have been roughly chopped, and saute until the spinach has just barely wilted, 1-2 minutes.
Season the vegetables generously with salt and pepper then scrape onto a plate and cover loosely with foil to keep warm.
Last step is to mist the skillet with extra virgin olive oil or nonstick spray then add 4 chicken cutlets cut from 2 chicken breasts that have been seasoned on both sides with salt and pepper. Saute until golden brown on one side, 2-3 minutes, then flip and top each cutlet with 1oz freshly shredded gouda cheese.
Place a lid on top then continue sauting until the cheese has melted and the chicken is cooked through, 2-3 more minutes.
Last step is to scoop the chicken onto plates then spoon the mushroom, spinach and sun dried tomato mixture on top. SO YUM!
I serve the cheesy chicken and vegetables with a side of Air Fryer Asparagus, which adds to the nutrition of this veggie-packed dish, though Gluten Free Focaccia or Gluten Free Biscuits would also be divine.
However you serve it, I hope you love this dish!
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 8 oz mushrooms, sliced
- 1 shallot, chopped
- salt and pepper
- 3 cloves garlic, pressed or minced
- 3 oz baby spinach
- 2 Tablespoons sun dried tomatoes packed in oil, drained then roughly chopped
- 2 chicken breasts, ~1lb, sliced in half widthwise to create cutlets
- 4 oz freshly shredded gouda cheese, or fontina or gruyere
Directions
- 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.
- 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.
- Plate chicken then top with the vegetable mixture and serve.
Notes
- Feel free to swap out the cheese to your favorite!
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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Delicious and easy to make. I skipped the cheese and added some Italian seasonings.
Sounds delicious, Joanie – I’m so glad you enjoyed! Thank you so much for your feedback and recipe rating!
This sounds delicious and doable. Can I substitute chicken thighs for the breasts and how should I cook them?