Ground Chicken Mushroom Skillet
Ground chicken and mushroom skillet with peas, pimientos and two cheeses is an easy, flavorful all-in-one-pan dinner that’s ready in just 25 minutes!
Yield: 4 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 (8 oz.) package cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 lb. lean ground chicken (I use 90% lean)
- 1 teaspoon dried Italian seasoning
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 oz. jar pimientos, drained
- 1 cup frozen peas
- ⅓ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Heat oil in a large skillet over medium heat. Add onion and mushrooms and sauté for 5-6 minutes, until tender and the mushrooms have released their moisture. Add the garlic and cook 1 more minute.
- Add the ground chicken and cook, breaking it up with a spatula, until it’s cooked through, about 5-6 minutes. Drain any excess liquid at this point.
- Season with Italian seasoning, salt, pepper and red pepper flakes, if using.
- Stir in the pimientos and peas until warmed through, 1-2 minutes. Stir in the Parmesan until well mixed. Top with the mozzarella cheese then cover the pan and let melt for 1-2 minutes. Serve immediately.
Notes
Ground chicken: I prefer the regular ground chicken, about 90% lean, not ground chicken breast. It has a bit more fat and flavor.
Mushrooms: Cremini or baby Bella mushrooms work great here and have some extra flavor. Regular white button mushrooms could be substituted as well.
Pimientos: I love the extra flavor and color these add to the dish, and a 2 oz. jar works great. However, you could also skip them if you’re not a fan.
Peas: It’s fine for the peas to go in frozen. They warm through quickly in the skillet. (If peas are considered high-carb on your dietary plan, you can also substitute fresh spinach and wilt it in.)
Spicy: If you want a little more kick, you could add an extra ¼ teaspoon red pepper flakes. You could also serve this with hot sauce.
Serving: This is a hearty low-carb meal all on its own. However, you can also bulk it up by serving it with rice or another grain, orzo or couscous, or bread, rolls or biscuits.
Leftovers: The leftovers keep great! Leftovers, once cooled, can be kept in a covered container in the refrigerator for up to 5 days. Reheat in a skillet on the stove or in a bowl in the microwave (my preference).
Nutrition
Serving: 1serving | Calories: 398kcal | Carbohydrates: 14g | Protein: 37g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 142mg | Sodium: 650mg | Fiber: 3g | Sugar: 4g
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