Jump to Recipe Leave a Review

This one-pan meal with chicken breasts and creamed spinach with mushrooms is an easy and comforting meal for a weeknight! It’s Paleo, Whole30, and AIP-friendly.

Chicken breasts cooked in pan with spinach and mushroom sauce

One Pan Chicken Breasts & Creamed Spinach with Mushrooms

When life is hectic, one-pan meals are a lifesaver! Creamy spinach and mushroom chicken is a comforting southern-inspired dish that is loaded with butter and cheese. This One Pan Chicken Breasts & Creamed Spinach with Mushrooms is a healthy twist using olive oil, chicken breast, mushrooms, spinach, and coconut cream.

The Ingredients Needed

  • Chicken Breast.
  • Baby Bella Mushrooms. 
  • Chicken broth.
  • Spinach.
  • Coconut cream. I used Aroy-d coconut cream in this recipe.
  • Sea salt, black pepper, and garlic.
  • Arrowroot starch.
  • Parsley.

How to make One Pan Chicken Breasts & Creamed Spinach with Mushrooms

  • Season and cook the chicken. Cook for about 4-5 minutes or until the chicken begins to lightly brown. Flip and cook for another 4-5 minutes. Set aside.
  • Cook the garlic and mushrooms and sprinkle in the arrowroot starch and stir to coat the mushrooms.
  • Combine the sauce. Pour the broth and coconut cream into the pan and stir to combine.
  • Finish cooking the chicken in the sauce. Add the chicken back to the skillet and stir to coat in the sauce. Cover and simmer until the chicken is cooked through.
  • Add the spinach. Once the chicken is cooked, add the spinach. Stir to allow the spinach to wilt.
  • Top the skillet with fresh parsley and serve with a side of your choice.

Chicken breasts cooked in pan with spinach and mushroom sauce

What do you serve this with?

  • Jovial gluten-free pasta or cassava pasta
  • Zucchini noodles
  • Sweet potato
  • Any other savory side of your choice!

Can you make this recipe ahead of time? Can you reheat it?

You can store this recipe in glass in the fridge for 3-4 days and reheat for a few minutes in a pan before eating.

Chicken breasts with spinach and mushroom sauce served on a plate

You’ll also like…

 

One Pan Chicken Breasts and Creamed Spinach with Mushrooms

Michelle
5 from 3 votes
Print Recipe Pin Recipe

Ingredients
  

  • 3 tbsp olive oil divided
  • 1 lb chicken breast
  • ¾ tsp sea salt
  • ¼ tsp black pepper omit for AIP
  • 3 cloves garlic minced
  • 2 cups baby bella mushrooms sliced
  • 1 tbsp arrowroot starch
  • ⅓ cup chicken broth
  • ½ cup coconut cream
  • 2 cups spinach
  • 1 tbsp parsley chopped

Instructions
 

  • Using a large skillet, heat the 2 tbsp of oil over medium-low heat. Add the chicken and season. Cook for about 4-5 minutes or until the chicken begins to lightly brown. Flip and cook for another 4-5 minutes. Set aside.
  • Add the garlic and mushrooms to the pan and cook for 5-6 minutes or until the mushrooms soften. Sprinkle in the arrowroot starch and stir to coat the mushrooms.
  • Pour the broth and coconut cream into the pan and stir to combine.
  • Add the chicken back to the skillet and stir to coat in the sauce. Cover and allow to simmer for another 5-7 minutes or until the chicken is cooked through and reaches an internal temperature of 165 F.
  • Once the chicken is cooked, add the spinach. Stir to allow the spinach to wilt.
  • Top the skillet with fresh parsley, and remove from the heat. Serve with a side of your choice.
Tried this recipe?Let us know how it was!