Don’t you already love this recipe?! Any recipe that only requires one pan is a winner in my book! Less dishes to wash, less mess in the kitchen – making weeknight dinnertime that much easier so that you can move on to other things in the evening. Like doing laundry, or reading a good book, or watching Netflix, or sleeping – I think I’ll just skip the doing laundry part and do the other fun things, kthanks! You guys, weeknights are tough enough without a million dishes and a time consuming recipe. This One Pan Sun Dried Tomato Chicken only takes about 30 minutes, and it is here for you on your Monday night!
Seriously though, weeknights – especially Mondays, especially after a weekend away, which is a lot of weekends for us – are rough. In the morning I have ambitious goals with what I want to get done during the evening. My plan is to be productive, fold the laundry, clean the bathroom, pick out a paint color, run errands and still have an hour or two to unwind before bedtime (okay maybe not all of that in one weeknight, but you get the idea). My intentions are good but as the evening approaches I realize I don’t have anything easy planned for dinner, whoops. Then I scramble to think of what I can throw together in a pinch – otherwise Paul and I become so stupid hungry that we pretty much forget our names so we end up ordering take out from the Chinese place 3 blocks from our house. Yes, we can’t even handle walking the 3 blocks to get there at this point. OR we end up eating snack foods like apples and peanut butter, which just leaves us hungry again 2 hours later. Once we finally get some food in us I am too tired or it’s too late to get much done from my list. This weeknight stupid-hungry, run-out-of-time thing is not a pretty situation! This is why One Pan Sun Dried Tomato Chicken saves the day! One pan + 30 minutes = happy, simple Monday nights!
Imagine serving your family (or husband or wife or roommate or yourself) freshly cooked pan-seared chicken that’s surrounded by a creamy dairy free sauce with sun dried tomatoes, caramelized mushrooms, fresh rosemary, peas, and kale – all served over some brown rice or quinoa or even pasta to soak up all of the yummy sauce! See, you’ve got this Monday thing down!
Once you finish eating your meal by licking the plate – oh wait, that’s just me – you only have one pan to clean! Well and maybe a knife that you used to chop up a few things and a measuring cup and a pot that you cooked your rice/quinoa/pasta in – but that’s not so bad, right?! Now you have time to watch Netflix, and read a book, and do the laundry and maybe even clean the house! Basically One Pan Sun Dried Tomato Chicken just caused you to get all those things you put on your to-do list this morning crossed off! Maybe I should call this recipe Productive One Pan Dish?!
The other thing that’s great about One Pan Sun Dried Tomato Chicken is that you are getting a balanced meal all in one pan. You’ve got your protein from the chicken, plenty of veggies from the mushrooms, sun dried tomatoes, kale, and peas! Plus you’ve got your grain from the quinoa/rice/pasta that you serve it with. This, my friends is the way to go, especially in the colder months. During the summer I am happy eating some veggies with hummus and a cold piece of leftover chicken on the side. Or even a quick salad with some turkey lunch meat thrown in. But this time of year I crave something more hearty and find it hard to get enough of my veggies and protein in if I don’t include them all together in the same dish. That’s why these satisfying, worry-free, one pan meals are the best!
Now, go conquer your Monday night! I believe in you!
- GRAIN OPTIONS FOR SERVING:
- 2 cups quinoa
- 2 cups rice
- 2 cups gluten free pasta
- 1 pound skinless, boneless chicken thighs (can sub chicken breast for a lighter dish)
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 to 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- ½ cup chicken broth
- 1½ cups unsweetened, unflavored cashew milk (can sub cow's milk if not dairy free)
- 1 cup julienned sun dried tomatoes (not in oil)
- ½ cup frozen green peas
- 1 tablespoon fresh rosemary, chopped (sub 1 to 2 teaspoons dried rosemary)
- 1 cup kale, chopped (can sub spinach)
- ½ teaspoon to 1 teaspoon freshly grated nutmeg
- salt and pepper to taste
- 2½ teaspoons arrowroot or corn starch
- Prepare the rice or quinoa at this time, according to the package directions. If making pasta, you can prepare it when the dish is almost done cooking.
- Heat a large skillet over medium heat. Salt and pepper both sides of the chicken. Heat the olive oil in the pan. Sear the chicken for 6 to 8 minutes per side, or until cooked through. You will know the chicken is ready to flip when it releases easily from the pan. Remove the chicken onto a plate and cover with foil to keep warm.
- In the same skillet heat the olive oil. Add the onion, season with a little salt. Cook until soft, about 3 minutes. Add the garlic, cook for another 1 minute.
- Add the mushrooms and cook for 3 to 5 minutes, or until caramelized and tender. If the mushrooms become too dry you can add in a little chicken stock at a time until they are well cooked, instead of adding more oil.
- Add the chicken broth and cashew milk. Bring to a simmer and allow to simmer for 5 minutes, or until the sauce has thickened a little.
- Add the sun dried tomatoes, peas, rosemary, kale and nutmeg. Simmer for 3 minutes, or until the kale is wilted and the sun dried tomatoes are plump.
- Taste the sauce and add salt and pepper to taste.
- Place the arrowroot starch or corn stach in a small bowl. Add a little cashew milk or chicken stock and whisk until no more lumps remain. Stir the starch mixture into the sauce. Cook for another minute, or until the sauce has thickened slightly.
- Add the chicken to the sauce. Serve immediately over rice, quinoa or pasta.
Nutrition Facts do not include the serving of quinoa/rice/pasta.
MORE SIMPLE ONE PAN CHICKEN RECIPES: