One-Pan Mushroom & Sun-Dried Tomato Chicken with Lemon
A deeply savory dish featuring chicken breasts simmered in a rich mushroom and sun-dried tomato sauce with lemon zest, all cooked in a single skillet. This mediterranean-inspired one pot (dairy-free) ready in about 28 minutes pairs chicken breasts, mushrooms, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz chicken breasts
- 8 oz mushrooms
- 2 tbsp sun-dried tomatoes
- 1/2 cup coconut cream
- 1/2 lemon
- 2 garlic cloves
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat chicken breasts dry, season with 1/2 tsp sea salt and 1/4 tsp black pepper. Slice mushrooms into 1/4-inch slices and mince 2 garlic cloves.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown, then remove and set aside.
- Step 3: Add mushrooms and garlic to the same skillet, sautéing for 5 minutes until mushrooms release liquid and turn golden. Stir in 2 tbsp sun-dried tomatoes and 1/2 tsp dried thyme, cooking for 1 minute until aromatic.
- Step 4: Return chicken to skillet, pour in 1/2 cup coconut cream, and add 1 tbsp lemon zest. Simmer uncovered for 8 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon. Squeeze 1/2 lemon juice over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Mushroom & Sun-Dried Tomato Chicken with Lemon take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Mushroom & Sun-Dried Tomato Chicken with Lemon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.
Can I substitute ingredients in One-Pan Mushroom & Sun-Dried Tomato Chicken with Lemon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Mushroom & Sun-Dried Tomato Chicken with Lemon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Mushroom & Sun-Dried Tomato Chicken with Lemon dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
