Italian Chicken Skillet

by Jacqui Little, MS, RD, CD

When you are craving something comforting, warm, and delicious, this is one of my go-tos! We have the best soup packets at Ideal Wellness NW, but if you don't have one, you can sub it with low-sodium ingredients. Enjoy!

Ingredients

Serves 2

2 tsp. olive oil

1 cup cremini mushrooms

8 oz. chicken thighs or breast, cut into pieces

Salt and pepper for seasoning

1 cup chopped asparagus or green beans

1 IWNW cream of mushroom soup, shaken with 5 oz. broth (if you don't have one of these, use ½ cup low-sodium condensed canned cream of mushroom soup + ¼ cup low-sodium chicken broth)

1/2 tsp. dried Italian herbs

Lemon wedges for serving

Directions

Heat oil in a medium nonstick skillet over high heat. Brown chicken for 2 minutes per side,

seasoning with salt and pepper. Add vegetables and cook for 3 minutes. Add mushroom soup-broth mixture and herbs; simmer to thicken, about 2 minutes. Squeeze lemon to taste over top just before serving.

Nutrition Info

Serving Size: ½ recipe | Calories: 240 | Protein: 36g | Fat: 7g | Carbohydrates: 7g | Fiber: 2g | Net Carbs: 5g | Sugar: 2g