One Pan Chicken with Mushrooms
A delicious one pan dish packed with flavour and honest, whole ingredients. Gluten-free, grain-free, lactose-free and suitable for the Specific Carbohydrate Diet (SCD).
Servings Prep Time
4 people 5 minutes
Cook Time
45-50 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
45-50 minutes
Ingredients
  • 4 Free range chicken breasts, chopped up
  • 3 Onions*, chopped*I used one red onion and two brown
  • 2 cups (250g) Chestnut mushrooms*, chopped*You can substitute button mushrooms
  • 4 teaspoons Dijon mustard
  • 1 cup (235ml) Chicken stock (hot)
  • 1/2 cup plus 3 tablespoons (160g) SCD Yoghurt or natural yoghurt if you are not following SCD
  • 3 tablespoons Butter
  • Sea salt
  • Black pepper
Instructions
  1. Melt the butter in an cast iron skillet or frying pan on a medium heat. Add the onions and sauté until translucent or soft. (About 5 minutes)
  2. Add the chicken pieces and turn up the heat to high. Cook until the chicken is mostly cooked through. (About 10-15 minutes)
  3. Turn down the heat to medium. Next add the dijon mustard and yoghurt and stir through. Gradually, add the stock very slowly stirring constantly.
  4. Next, add the mushrooms and cook until they are soft. Using a meat thermometer, check that the chicken is cooked fully prior to serving. Season with salt and pepper and taste to adjust seasonings.
  5. Serve with cauliflower rice.