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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!
Servings 4
Calories 387kcal
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
Instructions
- 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
Calories: 387kcal | Carbohydrates: 7g | Protein: 38g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 380mg | Potassium: 739mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2383IU | Vitamin C: 16mg | Calcium: 246mg | Iron: 3mg