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Chicken with Chard and Mushrooms
and spinach salad

Active: 30 min Total: 30 min
Chard and mushrooms come together to form a sauce for seared chicken that is packed with nutrients and flavor. Served with a green salad, this is a great cold-weather meal.


Spinach, Cranberry, and Pecan Salad:
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Maple syrup - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, cooking - 3 Tbsp
  • Baby spinach - 4 oz
  • Pecan halves - 1/2 cup
  • Cranberries, dried - 1/2 cup
Chicken with Chard and Mushrooms:
  • Garlic - 2 cloves , chopped
  • Onions, medium - 1/2 , chopped
  • Mushrooms - 16 oz , sliced (look for pre-sliced)
  • Chard - 2 leaves , chopped, leaves and stems separate
  • Chicken breasts, boneless and skinless - 1 lb
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Paprika - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Butter - 3 Tbsp
  • Flour, almond - 3 Tbsp
  • Stock, any type - 1 cup
  • Lemon juice - 1 tsp


  1. Garlic - Prep as directed. (Can be done up to 5 days ahead)
  2. Make dressing - Whisk together vinegar, maple syrup and mustard. Add oil while whisking. (Can be done up to 4 days ahead)
  3. Onions / Mushrooms / Chard - Prep as directed and store separately. (Can be done up to 3 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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  1. Heat a large saute pan over medium-high heat. Add first part of cooking oil and then chicken to heated oil. Sear on both sides until chicken is cooked through, ~3 minutes on each side. Set chicken aside and return pan to heat.
  2. Add second part of cooking oil and then mushrooms to heated oil. Saute until mushrooms are tender and golden brown, 6 to 7 minutes (note: don't rush this step as cooking the mushrooms until they are dark grown is the key to developing flavor in the sauce). Season with a pinch of salt and stir in paprika and red pepper flakes. Add butter and then onions and chard stems to melted butter. Saute until onions are beginning to soften, ~2 minutes more. Add almond flour, chard leaves and stock to pan and simmer until liquid reduces by about half, ~5 minutes more. Season with some salt and pepper.
  3. Add chicken back to pan and spoon sauce over top. Finish with lemon juice.
  4. Just before serving toss spinach, pecans and cranberries in dressing.
  5. Serve chicken with mushrooms and chard on top. Enjoy with salad on the side.



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