Spicy Chicken with mushrooms and onions and picante sauce

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 313.9
  • Total Fat: 6.6 g
  • Cholesterol: 136.9 mg
  • Sodium: 229.0 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 55.8 g

View full nutritional breakdown of Spicy Chicken with mushrooms and onions and picante sauce calories by ingredient


Cook in one pan on the stove Cook in one pan on the stove
Number of Servings: 4


    4 Chicken breasts, skinless boneless (technically, 4 half breasts, since there is only one breast on each chicken)

    1 medium yellow onion, chopped

    8 oz sliced fresh mushrooms

    1 Tablespoon extra virgin olive oil

    2 Cups picante sauce (I use Pace)


In a large frying pan, saute chopped onions in half the olive oil, on medium heat, until they start to brown.

Add mushrooms, and continue to saute until they soften.

I push the onions and mushrooms to the sides at this point. You could also remove them from the pan, if your pan is not large enough to brown the chicken breasts with the vegetables still in the pan. You need enough room to brown the chicken, rather than poaching it, which will happen if the pan is too crowded.

Add the rest of the olive oil and the chicken breasts, and brown them on both sides.

Add back the vegetables if they were removed.

Add the 2 cups of picante sauce, stirring around the pan to mix with the onions and mushrooms.

Spoon some of the picante mixture over the chicken.

Cover, reduce heat to medium-low, and cook until chicken breast reach 170 degrees F internal temperature. Cooking time will depend on thickness of breasts.

Place one chicken breast half on each plate, and cover with one fourth of the sauce. I like to serve this dish in wide shallow bowls, with a large green salad on the side.

Number of Servings: 4

Recipe submitted by SparkPeople user BARLEYGOOGLE.