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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

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One Pan Chicken Breasts and Creamed Spinach with Mushrooms

★★★★★

5 from 3 reviews
  • Author: Michelle
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Ingredients

Scale
  • 3 tbsp olive oil, divided
  • 1 lb chicken breast
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 cloves garlic, minced
  • 2 cups baby bella mushrooms, sliced
  • 1 tbsp arrowroot starch
  • 1/3 cup chicken broth
  • 1/2 cup coconut cream
  • 2 cups spinach
  • 1 tbsp parsley, chopped

Instructions

  1. 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.
  2. 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.
  3. Pour the broth and coconut cream into the pan and stir to combine.
  4. 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.
  5. Once the chicken is cooked, add the spinach. Stir to allow the spinach to wilt.
  6. Top the skillet with fresh parsley, and remove from the heat. Serve with a side of your choice.