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.
Yummy. Adding to my favorite recipes. Thanks for sharing.
Oh I love hearing that, tabby lei. :) Thank you so much for your feedback and recipe rating!
This was amazing! I will make it again, and again. I took a picture of my plate, but I can’t figure out how to post it. But then, I’m over 60.
I made this the other night and used mozzarella and parm. My family and I loved it! Next time, I will double the all the ingredients except the chicken,,,That stuff was gooood!!! (maybe add some bacon??)
Geesh, are the ads inserted into your post big enough and long enough?
I tried this recipe and couldn’t have fallen more in love with it. This tastes so good that you want to make it again. Great recipe. Much thanks for sharing it.
Oh so glad!! Thanks for the feedback! :)
I love your blog! I don’t have a gluten intolerance but love your recipes. I’m old school in the sense that I print out the recipe that I want and then have a 3-ring binder to look through. I’d love it if there is a way to include the picture within the recipe when choosing the print option, could this be done?
Hi Tina! I totally understand where you’re coming from wanting an image to pair with the recipe. I actually took the image off the print out because I got complaints that it was unnecessary and wasted ink! :/
Made this for dinner tonight. It was spectacular. My husband hates boneless skinless chicken breasts, so I baked chicken breasts on the bone and sliced them. Topped with all this goodness – – – –
Sounds fabulous…!! So glad you loved it!
I’m so happy you came to the dark side and love mushrooms now ?
And you have The Parker Family’s total support of cheese! We’ll need to try this soon. Had the Cuban pulled pork last night and sweet potato steak bowls the night before. My spiralizer arrived in the mail- minimal directions in there so I’ll be doing some testing. Ha.
You’ll love it – my most helpful hint would be to make sure whatever you’re spiralizing is centered on the blade to get the really long ribbons. Have fun!
We do a dish with similar flavors: mushroom, zuke & sundrieds with sausage (sometimes I add finely chopped kale or spinach) and serve over packaged mac and cheese. I’m giving your recipe a try soon, though!
YUM – that sounds awesome!!
I love this! It looks so delicious, and a great combination with the spinach/mushroom/sundried tomatoes =)
Yum, love the flavors of the veggie topping! I have lactose issues so won’t be able to make my chicken cheesy but I don’t think I’ll miss it with the other great flavors!
This looks so good! I love that there’s so many veggies too.
Putting this on my list to make next week! Looks delish!