Recipe: Chicken, Millet & Mushroom One-Skillet Meal

 A few weeks ago I was browsing through my Whole Food App on my phone while waiting for Kat to finish soccer practice. I came across the recipe I'm going to share with you today. 

I had planned to make it yesterday, but wasn't sure it was going to happen since I had to take and pick up Kat from practice and I didn't know if it would get done in time.  I went for it anyways, and it really didn't take too long. I started it at 6:45ish and we ate at 7:45.

If you've never tried millet, go for it. It is so yummy and it's nutritious!


2 tbs. canola or EVOO, divided
8 skinless, boneless chicken thighs
Salt and pepper to taste
1 large yellow onion, chopped
1/2 pound cremini or button mushrooms, sliced
1 c. uncooked Millet
3 cloves garlic, finely chopped
1/2 c. white wine
2 c. low-sodium chicken broth
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
3 c. shredded Swiss Chard (without stems), or Kale or spinach

Heat 1 tbs. of the oil in a large, deep skillet over medium-high heat. Season chicken with salt and pepper, then arrange 4 of the thighs in the skillet. Cook, flipping once, until deep golden brown all over, about 10 minutes total.

Transfer chicken to a large plate; repeat process with remaining chicken.

Once all of the thighs are browned and transferred to plate, add onions, mushrooms and millet to the same skillet and cook, stirring often, for 5 minutes. Add garlic and cook 1 minute more.
Stir in broth, wine, thyme, rosemary, salt and pepper. Nestle chicken into skillet, submerging it in the millet and vegetables; bring to a boil. Cover, reduce heat to medium-low and cook until chicken is almost cooked through about 25 minutes.

Uncover skillet and gently stir in chard (spinach in my case). Cover skillet and cook until millet and chard are tender and chicken is cooked through, about 10 minutes more.
Spoon on plate and serve!

Now, hubby thought it was a bit salty, though I really didn't use the salt recommended in the recipe. I knew the white wine and broth would have enough "salty" flavor to it. I may cut some of the broth and use water instead, but I loved it as it was. I served it with some steamed asparagus and next time will probably incorporate more veggies as well.

One pot meals are awesome!!! What is your favorite one pot meal?

With Joy UNquenchable,


  1. This looks and sounds so yummy!! I will definitely give this a try!

  2. Hi there. This week's Food on Friday is all about mushrooms! So it would be great if you linked this in. This is the link . Have a good week.

  3. Lovely dish. Thanks for linking it in to Food on Friday: Mushrooms. I have just signed up to follow you on Google Reader. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers

  4. I love the combination of the chicken with the mushrooms. I've never tried millet, it looks so good! I love one pot meals.


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