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Home » Recipes » Healthy Chicken and Mushroom Skillet

Kate VaynshteynBy Kate Vaynshteyn on February 14, 2018, Updated June 18, 2020
Recipes

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Healthy Chicken and Mushroom Skillet

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Healthy chicken and mushroom skillet

This one-pan Healthy Chicken and Mushroom Skillet with kale has an incredible lemon and garlic flavor that will have you reaching for seconds! Plus, the whole dish is ready in less than 40 minutes with minimal cleanup.

Healthy chicken and mushroom skillet with kale, plated and sliced

With the combination of chicken, mushrooms, and kale, this skillet dinner is a powerhouse of healthy ingredients!

Chicken breast is the leanest meat you can get, plus it’s such a versatile ingredient. It goes with most seasonings, from the dry rubs to the sauces, from the savory and spicy to the sticky-sweet. And yet it is tasty enough to stand as a main ingredient without much added.

Mushrooms are loaded with minerals and vitamins such as selenium, potassium, vitamin B, and vitamin D (in fact, mushrooms are the only vegan source of vitamin D). They are also high in fiber and low in calories.

Lastly, kale is loaded with vitamins and antioxidants. What I love about cooking with kale is how much it cooks down. This makes it so easy to eat lots of greens – just a few bites of sautéed kale and you are eating the equivalent of several cups of kale. You’d never be able to eat so much of it if you were eating a raw kale salad!

This chicken and mushroom skillet is one of our go-to dinner recipes because it is just so tasty, healthy, and gorgeous. You only need one pan, and the cleanup is super easy, especially if you can get your hands on kale leaves that are already cut and cleaned.

So next time you’re out grocery shopping, pick up the ingredients for this recipe and whip up a beautiful chicken, kale, and mushroom dinner in less than 40 minutes!

How to make healthy chicken and mushroom skillet

Chicken is best served with a bit of seasoning to bring out its flavors. The Italian herbs in this dish are perfect for flavoring chicken, and they go really well with the lemon and garlic!

Step 1: Season the chicken breasts with Italian seasoning, salt, and pepper.

Step 2: Heat the vegetable oil in a large skillet. Cook the chicken breasts over high heat for about 5-8 minutes on each side, or until nicely browned.

Step 3: Add the minced garlic and sliced mushrooms to the pan and stir.

Step 4: Add the kale leaves and chicken broth. If necessary, add half the kale leaves to start, wait until they cook down, then add the other half.

Step 5: Turn the heat down and continue to cook, stirring frequently, for about 10 minutes or until the liquid is mostly evaporated, the kale is wilted, and the chicken breasts are fully cooked.

Step 6: OPTIONAL: Place a few lemon halves face-down in the skillet during the last few minutes of cooking. When they cool, you can squeeze extra lemon juice over the whole dish for an added zing of flavor.

Step 7: Remove from heat and stir in the lemon zest and lemon juice. Season with additional salt and pepper, if desired.

That’s it! This flavorful chicken, mushroom, and kale recipe is ready in less than 40 minutes from when you take the first ingredient out of the fridge.

Chicken breasts, mushrooms, and kale cooking in the pan

Searing the lemon

Chicken and kale recipes are great with lemon juice. In fact, the lemon juice even helps take some of the bitterness out of the kale leaves.

That’s why I recommend the optional step of searing the lemon!

Simply place a few lemon halves face-down in the skillet during the last few minutes of cooking. This will allow them to caramelize and release a wonderful fragrance.

Once they cool, you can squeeze extra lemon juice over the whole dish for an extra zing of flavor. But be warned, the warm lemons will release their juice very easily, so be careful not to splash lemon juice all over the kitchen!

The finished dish in the pan seen from above

Substituting the kale

I love cooking with kale. There are so many vitamins and antioxidants packed into its dark green leafy goodness, it’s a nutrient powerhouse!

However, if kale simply isn’t your style, you can use spinach to substitute in this recipe. Spinach is still incredibly good for you and will go so well with the flavors of this dish.

Chicken, kale, and mushrooms plated on the table next to the pan

Storage

If you find yourself with leftovers, you can store them in the refrigerator in an airtight container for 3-4 days.

If there is any liquid left in your skillet, try not to transfer too much of it into the container. This will help keep the kale from getting mushy.

More healthy chicken recipes

For anyone that enjoys chicken breast recipes, make sure to check out the Diabetes Strong guide on How to Bake the Perfect Chicken Breast.

And for more inspiration, here are a few recipes you’ll love:

  • Healthy Stuffed Chicken Breast
  • Mustard Baked Chicken Tenders
  • Prosciutto Wrapped Chicken Breast with Cream Cheese

You can also check out this roundup of the best Healthy Diabetic Chicken Recipes!

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

Healthy Chicken and Mushroom Skillet

This one-pan Healthy Chicken and Mushroom Skillet with kale has an incredible lemon and garlic flavor that will have you reaching for seconds! Plus, the whole dish is ready in less than 40 minutes with minimal cleanup. 
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Author:Kate Vaynshteyn
Servings:4
Healthy Chicken and Mushroom Skillet
4.72 from 7 votes
Review Print

Ingredients

  • 1½ lb. chicken breast (3 or 4 chicken breasts)
  • 2 tsp. Italian seasoning
  • 2 tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 8 oz. baby bella (crimini) mushrooms, sliced
  • 6 cups chopped kale leaves, tightly packed (about ½ – ¾ lb kale)
  • ½ cup chicken broth or water
  • Zest and juice of 1 lemon
  • Salt & pepper to taste
US Customary – Metric

Instructions

  • Season the chicken breasts with Italian seasoning, salt, and pepper. 
  • Heat the vegetable oil in a large skillet, and cook the chicken breasts over high heat about 5-8 minutes on each side, or until nicely browned. 
  • Add the minced garlic and sliced mushrooms to the pan and stir. 
  • Add the kale leaves and chicken broth. If necessary, add half the kale leaves to start, wait until they cook down, then add the other half.
  • Turn the heat down and continue to cook, stirring frequently, for about 10 minutes or until the liquid is mostly evaporated, the kale is wilted, and the chicken breasts are fully cooked. 
  • OPTIONAL: Place a few lemon halves face-down in the skillet during the last few minutes of cooking. When they cool, you can squeeze extra lemon juice over the whole dish for an extra zing of flavor.
  • Remove from heat and stir in the lemon zest and lemon juice. Season with additional salt and pepper, if desired.

Recipe Notes

This recipe is for 4 servings.
Searing lemon halves during the last few minutes of cooking will allow them to carmelize, release a wonderful fragrance, and make them easier to squeeze over the dish before serving.
If desired, you can substitute the kale with spinach.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Try to leave behind as much liquid as possible to keep the kale from getting mushy.

Nutrition Info Per Serving

Nutrition Facts
Healthy Chicken and Mushroom Skillet
Amount Per Serving
Calories 318 Calories from Fat 88
% Daily Value*
Fat 9.8g15%
Saturated Fat 1.7g9%
Polyunsaturated Fat 5.3g
Monounsaturated Fat 2g
Cholesterol 98.7mg33%
Sodium 1974mg82%
Potassium 1148mg33%
Carbohydrates 12.4g4%
Fiber 2.3g9%
Sugar 1.4g2%
Protein 45.8g92%
Vitamin A 9975IU200%
Vitamin C 176.7mg214%
Calcium 171mg17%
Iron 2.9mg16%
Net carbs 10.1g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken and kale, chicken and mushroom recipe, one-pan chicken
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Categories: Recipes Tags: Dairy Free, Gluten Free, Lunch & Dinner, Chicken & Turkey

Kate Vaynshteyn

About Kate Vaynshteyn

Kate Vaynshteyn runs the food blog Babaganosh.org, where she shares her favorite recipes for simple and wholesome dishes. She got into cooking when she moved out on her own after college and she loves trying new ingredients and cuisines. Kate was born in Ukraine, raised in Brooklyn, and lived in New Jersey for a while. She is currently living in the Bahamas with her husband, baby, and two cats and cannot wait to explore everything the Caribbean has to offer.

View all posts by Kate Vaynshteyn

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Reader Interactions

Comments

  1. AvatarDianne Allen says

    August 13, 2020 at 4:08 pm

    It was absolutely delicious. I used chicken thighs. I also cooked whole wheat penne with it. I was really surprise how good the kale tasted in it. It’s a keeper recipe. I’m going to try the recipe with Shrimp instead of chicken.

    Reply
  2. AvatarMalia says

    January 31, 2019 at 7:41 pm

    I substituted spinach for the kale, and added some red pepper lice’s. It turned out very good, and very pretty with the different colors.

    Reply
    • Christel OerumChristel Oerum says

      February 1, 2019 at 2:06 pm

      Yay! Glad to hear that worked out

      Reply
  3. AvatarAmbita Darius Chenai says

    January 31, 2019 at 2:05 am

    Hi,

    Can I substitute Kale with Spinach?

    Thank you 😊.

    Reply
    • Christel OerumChristel Oerum says

      January 31, 2019 at 11:02 am

      That should be fine. Enjoy

      Reply
  4. AvatarJennifer Corver says

    February 14, 2018 at 9:29 pm

    This was delicious! I added the option extra lemon you suggest and I think that made it extra good. Thank you for a great recipe.

    Reply
    • Kate @ babaganoshKate @ babaganosh says

      March 28, 2018 at 7:42 pm

      I am so glad you enjoyed it! Yes, I do think the “roasted” lemon step is worth it. 🙂

      Reply

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