Country Chicken and Vegetable Skillet

This country chicken skillet is an easy, family-friendly one-pan dinner that comes together in about 30 minutes. It pairs golden-browned chicken tenderloins with tender potatoes and a mix of fall vegetables—mushrooms, red bell pepper, carrots, peas, onion, and garlic—finished in a simple mustard-cream pan sauce. The result is a comforting, well-balanced meal that’s perfect for busy weeknights or a relaxed weekend supper.

I prefer one-pan meals that use whole foods and minimal cleanup. This recipe is built around chicken tenderloins, which cook quickly and develop a crisp breadcrumb crust when pan-fried. I often buy chicken in bulk and keep it ready for fast dinners like this. The method is straightforward: boil the potatoes while you prepare and brown the chicken, then sauté the vegetables in the same skillet and finish everything with a light Dijon and coconut-cream sauce. It’s nutritious, flavorful, and easy to customize with whatever vegetables you have on hand.

This dish quickly became a favorite in our house. The contrast of the crisped breadcrumb coating on the chicken and the tender, saucy vegetables is especially appealing. Even young children often enjoy this because the textures are inviting and the flavors are mild yet satisfying. The recipe is flexible: use pre-cut vegetables to save time, swap coconut cream for sour cream if you prefer, or substitute breadcrumbs for a paleo-appropriate coating.

How to Make Country Chicken Skillet with Vegetables

For the best timing, start by boiling the potatoes while you prepare and cook the rest of the dish. Boiling the potatoes first shortens the time needed in the skillet and ensures everything finishes together.

Season the chicken tenderloins with salt and pepper, then press them into gluten-free breadcrumbs to form a light crust. Pan-fry the tenders in a hot skillet with a little olive oil until golden on each side and cooked through. Remove the chicken and set aside while you sauté the vegetables.

In the same skillet, add chopped red bell pepper, onion, and carrot and cook until tender. Stir in mushrooms, sliced potatoes, and minced garlic. Combine Dijon mustard, chicken broth, and a little canned coconut cream (or sour cream if preferred) with a small amount of arrowroot or cornstarch to thicken, then add this mixture to the skillet. Finish by folding in sweet peas and returning the chicken to the pan to reheat briefly and allow flavors to meld. Taste and adjust seasoning with salt, pepper, and dried thyme as needed.

The mustard-coconut cream sauce ties the components together without being heavy, producing a savory, slightly tangy finish that complements both the chicken and the vegetables.

Other One-Pan Recipes You Might Enjoy

One Skillet Mediterranean Chicken and Rice
Easy Creamy Chicken Marsala
Sweet and Spicy Jalapeño Chicken Stir Fry
One Skillet Chicken Cacciatore
One Skillet Tilapia Veracruz

Recipe

Ingredients (Serves 4)

1 lb small potatoes, peeled
1 cup gluten-free breadcrumbs
1 lb chicken tenderloins
2 tablespoons olive oil
½ red bell pepper, chopped
1 cup onion, chopped
1 large carrot, chopped
Salt and pepper, to taste
2 teaspoons dried thyme
1 tablespoon Dijon mustard
¾ cup chicken broth
¼ cup canned coconut cream (or sour cream)
1 teaspoon arrowroot starch (or cornstarch)
4 oz mushrooms, sliced
3 cloves garlic, minced
½ cup frozen sweet peas

Instructions

Boil peeled potatoes in salted water for about 15 minutes, until tender. Drain and slice into rounds; set aside.
Heat olive oil in a 10″ skillet over medium-high heat. Season chicken tenderloins with salt and pepper, then coat all sides with breadcrumbs. Cook 4–5 minutes per side, until golden and cooked through. Transfer chicken to a plate.
Add chopped red bell pepper, onion, and carrot to the skillet. Season with salt, pepper, and thyme. Sauté about 5 minutes over medium heat, until vegetables begin to soften.
Whisk together Dijon mustard, chicken broth, coconut cream, and arrowroot starch in a small bowl. Pour the mixture into the skillet and stir to combine.
Add the sliced potatoes, mushrooms, and minced garlic to the skillet. Cook a few minutes until mushrooms are tender and the sauce thickens slightly. Adjust seasoning as needed.
Stir in the sweet peas, return the chicken to the skillet to rewarm, and spoon sauce over the pieces. Serve warm.

Nutrition

Nutrition disclaimer: Nutritional values are estimates and can vary based on ingredients and portion sizes.

If you try this recipe, feel free to leave a comment or share how you adapted it. It’s an easy, flexible dish that welcomes substitutions and variations to suit your family’s tastes.