Protein, nutrients and plenty of flavour – this delicious one-pan chicken, pepper and mushroom recipe combines autumnal flavours with a creamy sauce. Perfect for a cosy supper as the evenings become darker.
This healthy dish is part of NutritionPD’s Mediterranean-focused collection – for extra energy serve with a side of carbohydrates such as pasta, rice, potatoes, quinoa or another grain.
Creamy one pan chicken, bell pepper and mushroom recipe ingredients
- 1½ teaspoons extra virgin olive oil
- 285g chicken breast (boneless, skinless, cubed)
- ½ white onion (small, diced)
- 2 garlic (clove, minced)
- 8 cremini mushrooms (quartered)
- 1 red bell pepper (medium, sliced)
- 160ml chicken broth, low sodium
- Sea salt & black pepper (to taste)
- 80g whipping cream
- 2 tablespoons cilantro (chopped)
Method
- Heat the oil in a pan over medium heat. Add the chicken and cook for five to seven minutes or until lightly browned, stirring occasionally. Remove the chicken from the pan.
- In the same pan, add the onion and sauté for five minutes or until soft and lightly browned. Add the garlic and cook for another minute. Add the mushrooms and bell pepper, stir, and cook for two to three minutes.
- Return the chicken to the pan, add the broth, and season with salt and pepper. Reduce the heat to low, cover with a lid, and simmer for 15 to 20 minutes or until everything is fully cooked.
- Remove the lid and add the cream. Simmer uncovered for another five minutes or until the sauce has thickened slightly. Remove from the heat and add the cilantro. Divide evenly between bowls or plates and enjoy!
Culinary tips:
- Any leftovers? Refrigerate in an airtight container for up to three days.
- Serving size: One serving is approximately 1 1/3 cups.
- For more flavour, add mustard and tarragon to the sauce.
- For a dairy-free option, use coconut cream instead of whipping cream.
This recipe was shared with Parkinson’s Life by NutritionPD founder Richelle Flanagan, a registered dietitian with young-onset Parkinson’s.
Read our full interview with NutritionPD Founder Richelle Flanagan to find out more about the Mediterranean Parkinson’s Programme.
