One Pan Spinach Mushroom Chicken

I wanted to come up with a hearty, creamy chicken recipe that I could enjoy on or off a round of Whole30.

Currently we are on Day 26 of a Whole30 and I am kicking myself for not coming up with this recipe sooner! It is simple enough to make on a weeknight, delicious enough to enjoy off a round, and the ingredients are in line with not just Whole30/Paleo cooking, but also Keto!

We have been looking to minimize starchy vegetables as often as possible without sacrificing that “comfort food” feel. Though – this chicken dish would be KILLER with a side of crispy potatoes.

Coconut cream can work magic – so if you feel like you are missing out, give this recipe a try for healthy, flavorful comfort food!

If you don’t have a cast iron, you can use any deep skillet. Though, I do prefer this recipe in my cast iron. You can buy them under $30 – here is the one I have!

Whole30 Mushroom Spinach Chicken

Course: DinnerDifficulty: Easy
Servingsservings
Prep time

15

minutes
Cooking time

25

minutes
Calorieskcal

Ingredients

  • 1.5lb Chicken Breast, approximately 6 cutlets of equal size

  • 1/2 cup onion, chopped

  • 4 garlic cloves, minced

  • 10 oz mushrooms, washed and sliced

  • 5oz container of baby spinach

  • 2 Tb avocado oil

  • 1/4-1/2 tsp red pepper flakes

  • salt and pepper to taste

  • 13.5oz can of coconut cream (or coconut milk)

  • 1 tsp tapioca starch

Directions

  • Liberally season both sides of chicken with salt and pepper
  • Heat cast iron pan to medium-high heat. Once hot, add avocado oil
  • Cook Chicken 3-4 mins per side or until browned. Transfer to a plate
  • Remove any burnt/brown bits from the pan. If necessary, add up to 1Tb of oil if needed to re-coat the pan.
  • Lower heat to medium and add onion. Cook until translucent (approx 5 minutes)
  • Add garlic and cook until fragrant (approx 30seconds)
  • Add mushrooms and cook until soften (approximately 5 mins)
  • Add spinach and cook until wilted.
  • Add red pepper flakes and salt to taste.
  • Add coconut cream and let simmer until flavors combine and sauce starts to thicken (approximately 5 minutes)
  • Ladle 1/2 cup of the sauce into a small bowl whisk in tapioca starch. This will help minimize clumping.
  • Add 1/2 cup sauce back to cast iron and mix thoroughly and continue cooking until sauce thickens (approximately 5 minutes)
  • Add chicken back to the pan and let simmer for an additional 1-mins to reheat and coat chicken in sauce
  • Serve and enjoy!

Notes

  • This meal is great on its own, served with a side salad, or crispy potatoes!

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