Chicken and Mushroom Skillet

Here is a unique one pot meal for you (unless you count the pot to make the rice in, so just don’t do that). The sun dried tomatoes give this dish a nice rustic feel and it’s loaded full of veggies with all those tomatoes, onions, and mushrooms. Scoop a little rice into a bowl and top with the chicken mixture and you are set for dinner tonight.Chicken and Mushroom Skillet


You won’t find me whipping up three different side dishes along with a main course pretty much ever, unless we are having a large crowd and I can do a lot of it in advance. Our everyday dinners are pretty simple, which is why I’m a big fan of anything we can eat out of one bowl. If there is a protein and a veggie in their I say good enough.

Since the skillet takes about 45 minutes start to finish you’ve got plenty of time to put on a pot of brown rice. My go to is usually white rice, since it cooks quicker, but when I know I have the time I do like to use brown.

Leftovers will reheat well from the fridge or freezer.

Chicken and Mushroom Skillet
Prep time
Cook time
Total time
Serves: 4-6
  • 2 tablespoons olive oil
  • 1 lb chicken breasts, cut into strips
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ white onion, diced
  • 3 cloves garlic, minced
  • 8oz mushrooms, rinsed and sliced
  • ⅔ cup sundried tomatoes, sliced
  • 1 (15oz) can cannelini beans, drained and rinsed
  • 2 (15oz) cans diced tomatoes
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • 1 tablespoons sugar
  • 2 cups cooked rice
  1. Season chicken with salt and pepper. Heat olive oil in large skillet over medium high heat and brown chicken 3 minutes per side. Remove and set aside.
  2. Add mushrooms to skillet and brown. Remove and set aside.
  3. Add onion, saute for 3-4 minutes. Add garlic and sun dried tomatoes. Cook for 2-3 minutes. Add in the diced tomatoes with juice, beans, oregano, thyme, and sugar.
  4. Return the chicken to the pan, cover, and cook for an additional 10 minutes.
  5. Stir in mushrooms. Serve over rice if desired

Approx cost per serving: $2.97

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