30 Minute Chicken Skillet
30 Minute Chicken Skillet is the easiest one pan meal. A healthy meal that’s great for busy nights when you’re short on time.
Just one pan and 30 minutes in the kitchen will give you a healthy dinner that’s full of great protein. Healthy meals are top priority for me and my family. I want to serve my family the best healthy meals I can make. Even when time doesn’t permit me to be in the kitchen for very long, I know I can turn to quick 30 minute meals like this new 30 Minute Chicken Skillet. It’s a great source of protein from the chicken and plenty of vegetables sauteed next to it. All made in one big skillet. Time saver for this mama!
There are so many ways to make chicken. My all time favorite and super simple way to cook the chicken in this recipe is using a little seasoning. I prefer to use Redmond’s Real Salt sea salt, garlic salt and onion salt. They have amazing taste! Now you may think salt is salt. But that is the boring way to look at it! You guys, Redmond’s Real Salt has a clean crisp taste that helps season the chicken and veggies in my 30 Minute Chicken Skillet just perfectly.
Making this skillet is very easy. In one big skillet (I like to use a cast iron skillet) add a little avocado oil (or olive or coconut…whichever is your favorite) and the chicken thighs. Turn the heat up and cook the chicken thighs all the way through, turning them halfway through cooking. Once the chicken is done, remove it from the skillet. Next add a little more avocado oil and add the prepared vegetables. The kale, zucchini, and mushrooms will only take about 8-10 minutes to cook. Add the cooked vegetables to the platter with the chicken thighs and lastly serve it all up!
30 Minute Chicken Skillet is just waiting for you to make for your dinner. Print that recipe card off that’s below and make your grocery list. And don’t forget to grab your Redmond’s Real Salt right HERE! I also have a coupon code just for you! Use ANAANKENY for a nice 15% off your entire purchase!
Chicken, Kale, Zucchini and Mushrooms
- 1 pkg (2 lbs) chicken thighs
- 2 Tbsp avocado oil can sub coconut or olive oil
- 1 cup sliced mushrooms
- 3 cups raw kale, roughly chopped
- 1 medium zucchini, sliced
- 1 tsp Redmond's Real Salt Fine Sea Salt
- 1/2 tsp Redmond's onion salt
- 1/2 tsp Redmond's garlic salt
- 1 tsp coarse ground pepper
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In a large skillet over med-high heat, warm the avocado oil. Add the chicken thighs. Cook for 8-10 minutes. Turn over and cook for additional 8-10 minutes or until cooked all the way through.
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Add the raw kale, zucchini, and mushrooms. Sprinkle seasonings over entire skillet and stir together.
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Continue to cook over medium high heat for 5-7 minutes stirring every 1-2 minutes. Remove from heat. Serve.
Store leftovers in a covered glass container in the fridge for up to 5 days.
PIN NOW TO MAKE LATER –>
USED IN THIS RECIPE:
