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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. 
Course Main Course
Cuisine American
Keyword chicken and kale, chicken and mushroom recipe, one-pan chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 318kcal
Author Kate Vaynshteyn

Ingredients

  • 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

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.

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

Calories: 318kcal | Carbohydrates: 12.4g | Protein: 45.8g | Fat: 9.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 2g | Cholesterol: 98.7mg | Sodium: 1974mg | Potassium: 1148mg | Fiber: 2.3g | Sugar: 1.4g | Vitamin A: 9975IU | Vitamin C: 176.7mg | Calcium: 171mg | Iron: 2.9mg | Net carbs: 10.1g