One-Skillet Chicken with Mushrooms & Sun-Dried Tomatoes

Creating a one-skillet chicken meal serves a couple different uses for me. First off, this One-Skillet Chicken with Mushrooms & Sun-Dried Tomatoes makes a hearty and simple meal for you.

One skillet meals are the ticket to a quick but fulfilling meal.

Second, it allows me to practice some kitchen techniques I haven't had much experience with in the past. I sincerely enjoy learning new cooking skills, so this catapulted to the top of my recipe testing list after I saw similar recipes around the web.

What cooking skills am I talking about? Cutlets and pan sauces. I grew up in a home where almost every meal came from a box or a can, so the idea of "breading" my own meat and making my own sauce just seemed too complicated an outlandish. But those skills are pretty basic, and learning them opens up a whole new approach to dinner.

At its most basic, this recipe is all about simple chicken breast cutlets (made by "breading" and pan-frying) and pan sauce. The mushrooms and sun-dried tomatoes are what make this recipe unique based on those basics.

So why the talk about cooking skills and basics? Well, I constantly hear friends lament about "I wish I could cook like that" or "I burn everything I cook." Cooking is a skill. Like all other skills in life, you've got to practice. Yes, you'll make mistakes and burn things along the way.

I know firsthand how daunting recipes can seem. But when you boil things down to basics, it seems much easier to approach!

Often I talk to people who bake a lot, but who don't think they can cook. I used to be in the same boat.

Now, I find that whole concept funny-baking, in my opinion, is way more complicated than cooking. Baking is very precise. Try making substitutions or modifications to a cake recipe without knowing all the basics, and you're on your way to a disaster. Cooking, on the other hand, is much more forgiving.

I knew this one-skillet chicken recipe was headed in the right direction the first time I whipped it up. My man spouse, typically skeptical of anything new I make (both a blessing and a curse for a food blogger), took a hesitant bite and then gladly inhaled everything on the plate. Quite the win for me!

Did you try this One Skillet Chicken with Sun-Dried Tomatoes recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.

📖 Recipe

One-Skillet Chicken with Mushrooms & Sun-Dried Tomatoes

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• Author: Chelsea Joy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: pan-fried
• Cuisine: American
• Diet: Gluten Free

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Description

This one-skillet recipe packs a big amount of protein into each serving, making an excellent weeknight dinner. Mushrooms make hearty flavor while sun-dried tomatoes add pops of brightness!

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons extra virgin olive oil, divided
• 1 ½ pounds boneless, skinless chicken breasts (2 large chicken breasts)
• ¼ cup + 1 tablespoon arrowroot powder, divided
• 1 ½ teaspoons sea salt, divided
• 3 cloves garlic, minced
• ½ yellow onion, thinly sliced
• 1.5 ounces (¾ cup) sun-dried tomatoes
• 8 ounces cremini mushrooms, sliced
• 1 ½ teaspoons fresh rosemary, chopped (or ½ teaspoon dried rosemary)
• ¼ cup white wine vinegar
• ¼ cup coconut milk
• 1 cup bone broth or chicken broth
• ½ teaspoon pepper
• Fresh chopped parsley, for garnish

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Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Lay out the chicken breasts on a flat surface and pound them to uniform size.
2. In a large bowl, combine ¼ cup arrowroot powder and 1 teaspoon salt. Toss the chicken breasts in the bowl until they're completely coated. Add the chicken breasts to the skillet and cook for about 3 minutes on each side. Transfer the chicken breasts to a plate and set aside.
3. Heat the remaining 1 tablespoon of olive oil in the same skillet. Add the garlic and onion and cook, stirring occasionally, for about 3 minutes or until soft. Toss in the sun-dried tomatoes, mushrooms, and rosemary, cooking for another 2 minutes. Sprinkle in the remaining tablespoon of arrowroot powder and stir to coat the veggies. Add the white wine vinegar and cook for 1 minute or until the liquid has reduced by about half. Stir in coconut milk, bone broth, remaining ½ teaspoon sea salt, and black pepper. Nestle the chicken breasts among the veggies and sauce and cook for 5 minutes, until the chicken breasts have cooked through and the sauce has thickened. Remove from heat and garnish with fresh parsley before serving.

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Notes

If you want to add a little more flavor to the sauce, squeeze 1-2 teaspoons of fresh lemon juice into it at the very end, just before serving.