Healthy Mushroom and Chicken Skillet

This Healthy Mushroom and Chicken Skillet is a quick, one-pan wonder packed with tender chicken, earthy mushrooms, and fresh spinach in a light garlic-herb sauce. Nutritious, low-carb, and bursting with flavor, it’s perfect for weeknight dinners in under 30 minutes.

Why You’ll Love This Recipe

This Healthy Mushroom and Chicken Skillet is your go-to for fast, flavorful, and guilt-free meals that don’t skimp on taste. Ready in just one pan and under 30 minutes, it combines lean chicken with meaty mushrooms and vibrant spinach in a light, garlicky sauce that feels indulgent but keeps things light. Perfect for low-carb, keto, or gluten-free diets, it’s naturally high in protein and fiber while being low in calories. The earthy depth of mushrooms pairs beautifully with tender chicken, and the fresh herbs and lemon brighten every bite. Whether you’re meal prepping, feeding a family, or craving something cozy yet healthy, this skillet dinner is versatile, satisfying, and endlessly customizable with what you have on hand.

Recipe Tips and Tricks

• Slice Evenly: Cut chicken into uniform pieces for even cooking and juicy results.
• Don’t Crowd the Pan: Cook chicken in batches if needed to avoid steaming and ensure browning.
• Use High Heat: A hot skillet creates a golden sear on chicken and enhances mushroom flavor.
• Deglaze Properly: Scrape up browned bits when adding broth—they’re packed with flavor.
• Wilt Spinach Gradually: Add in handfuls to prevent overflow and ensure even wilting.
• Finish with Lemon: A final squeeze of fresh lemon brightens the dish just before serving.
• Taste as You Go: Adjust salt, pepper, or herbs at the end for perfect seasoning.
• Rest Briefly: Let the dish rest 2 minutes off heat to meld flavors before serving.

Yield: 4 Servings

Healthy Mushroom and Chicken Skillet

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One-pan healthy chicken and mushroom skillet with spinach in a light garlic sauce—quick, low-carb, and delicious.

Prep Time 10 minutes

Cook Time 18 minutes

Additional Time 2 minutes

Total Time 30 minutes

Ingredients

• ¼ tsp red pepper flakes (optional)
• ¾ cup low-sodium chicken broth
• 1 lb cremini or button mushrooms, sliced
• 1 tbsp fresh lemon juice
• 1 tsp dried thyme
• 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 4 cups fresh baby spinach
• Salt and pepper to taste

Instructions

1. Prep Ingredients: Slice chicken into even bite-sized pieces, wipe mushrooms clean, and mince garlic—this ensures quick, even cooking.
2. Heat the Skillet: Warm 1 tbsp olive oil in a large skillet over medium-high heat until shimmering for a perfect sear.
3. Sear the Chicken: Add chicken in a single layer, season with salt and pepper, and cook 4-5 minutes per side until golden; remove to a plate.
4. Sauté Mushrooms: Add remaining 1 tbsp oil, then mushrooms; cook 5-6 minutes, stirring occasionally, until browned and tender.
5. Aromatics In: Stir in garlic, thyme, and red pepper flakes (if using); cook 30 seconds until fragrant and golden.
6. Deglaze with Broth: Pour in chicken broth, scraping up browned bits from the pan—these add incredible depth to the sauce.
7. Return Chicken: Add chicken and any juices back to the skillet; simmer 2-3 minutes until chicken is fully cooked.
8. Wilt the Spinach: Add spinach in handfuls, stirring until just wilted and vibrant green, about 1-2 minutes.
9. Finish with Lemon: Stir in fresh lemon juice, taste, and adjust seasoning with salt, pepper, or more lemon as desired.
10. Serve Hot: Let rest 2 minutes off heat, then serve over quinoa, cauliflower rice, or with crusty bread for a complete meal.

Notes

• Use a wide, heavy-bottomed skillet (12-inch) for best browning and even cooking.
• Avoid overcooking chicken—remove it as soon as it’s golden to keep it juicy.
• For meal prep, divide into containers with your favorite grain or veggie.
• Add a sprinkle of Parmesan or feta just before serving for extra flavor (optional).

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 393Total Fat 14gSaturated Fat 3gUnsaturated Fat 10gCholesterol 145mgSodium 240mgCarbohydrates 9gFiber 3gSugar 3gProtein 57g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chicken Breast (1.5 lbs, boneless, skinless): Lean protein that cooks quickly; slice into bite-sized pieces for tenderness.
• Mushrooms (1 lb, cremini or button): Meaty texture and earthy flavor; wipe clean instead of washing to avoid sogginess.
• Fresh Spinach (4 cups): Adds vibrant color, nutrients, and mild flavor; baby spinach wilts beautifully.
• Garlic (4 cloves, minced): Fresh garlic infuses the dish with aromatic depth; avoid burning to prevent bitterness.
• Chicken Broth (¾ cup, low-sodium): Provides moisture and a savory base; helps create a light pan sauce.
• Olive Oil (2 tbsp): Healthy fat for searing; use extra virgin for best flavor.
• Dried Thyme (1 tsp): Adds warm, herbal notes that complement mushrooms and chicken.
• Lemon Juice (1 tbsp, fresh): Brightens the dish with a fresh, tangy finish.
• Salt and Pepper (to taste): Essential for enhancing natural flavors; season in layers.
• Red Pepper Flakes (optional, ¼ tsp): Adds a subtle heat for those who like a kick.

Variations and Substitutions

• Protein Swap: Use turkey breast, shrimp, or tofu for a different lean protein option.
• Mushroom Variety: Try shiitake, portobello, or oyster mushrooms for deeper or milder flavors.
• Greens Alternative: Substitute kale, Swiss chard, or arugula for spinach; adjust cooking time.
• Creamy Version: Stir in ¼ cup Greek yogurt or light cream at the end for a richer sauce.
• Gluten-Free: Naturally gluten-free; ensure broth is certified gluten-free if needed.
• Dairy-Free/Vegan: Use vegetable broth and replace chicken with chickpeas or tempeh.
• Herb Swap: Replace thyme with rosemary, oregano, or fresh parsley for a different profile.
• Low-Sodium: Use no-salt-added broth and season lightly with herbs instead of salt.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 2 months; thaw overnight before reheating.
• Reheating: Reheat gently on stovetop with a splash of broth to prevent drying.

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