Low-cal chicken and mushroom one-pot
Enjoy a hearty and healthy meal with our low-cal chicken and mushroom one-pot recipe. Made with tender chicken thighs, mushrooms, celery, shallots, garlic, tomato puree, white wine, canned tomatoes, chicken gravy, and fresh parsley, this delicious and nutritious dish is perfect for a quick and satisfying dinner. All in just one pot!
Cook time 40 min
Prep time 15 min
Ingredients:
2 tsp olive oil12 chicken thighs
1 cup mushrooms
1 stalk celery
4 shallots
2 garlic cloves
1 tbsp tomato puree
1/2 cup white wine
1 can canned tomatoes
3/4 cup chicken gravy
1/4 cup fresh parsley
If you're looking for a delicious, hearty meal that's also low in calories, this Low-Cal Chicken and Mushroom One-Pot is perfect for you. With the rich flavors of chicken, mushrooms, and a variety of fresh vegetables, this dish is both satisfying and nutritious. Prepare for a culinary journey as we guide you through crafting this delectable, healthy one-pot wonder.
Instructions:
- Slice the mushrooms.
- Chop the celery.
- Peel and halve the shallots.
- Mince the garlic.
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- Heat 2 teaspoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the chicken thighs to the pot. Sear them for about 4-5 minutes on each side, or until the skin is golden brown and crispy.
- Remove the chicken from the pot and set aside.
- In the same pot, add the shallots, garlic, mushrooms, and celery. Cook for about 5 minutes, stirring occasionally until the vegetables start to soften and the shallots become translucent.
- Stir in 1 tablespoon of tomato puree and cook for 1 minute.
- Pour in 1/2 cup of white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes, or until it has reduced by half.
- Add the canned tomatoes and chicken gravy to the pot, and stir to combine.
- Return the chicken thighs to the pot, nestling them into the sauce and vegetables.
- Lower the heat to a simmer and cover the pot with a lid. Allow the dish to cook gently for about 25-30 minutes, or until the chicken is cooked through and tender.
- Once the chicken is fully cooked, stir in the chopped fresh parsley.
- Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Serve the chicken thighs hot with the mushroom and vegetable sauce spooned over the top.
Tips:
- Tip 1: To make this dish even healthier, consider using skinless chicken thighs or substituting with chicken breasts.
- Tip 2: For a richer flavor, allow the chicken to marinate in the garlic and olive oil for a few hours before cooking.
- Tip 3: If you prefer a thicker sauce, remove the lid during the last 10 minutes of cooking to allow the sauce to reduce.
- Tip 4: Serve this dish over a bed of brown rice or whole-grain pasta for a complete, balanced meal.
- Tip 5: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
Congratulations! You've now mastered the Low-Cal Chicken and Mushroom One-Pot recipe. This dish is not only nutritious but also packed with flavor, making it a perfect addition to your weekly meal rotation. Enjoy your wholesome, home-cooked meal and the satisfaction of providing a healthy option for you and your loved ones. Bon appétit!
Nutrition per serving
6 ServingsCalories 510kcal
Protein 36g
Carbohydrates 10g
Fiber 2.81g
Sugar 5g
Fat 36g
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