clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One Pan Chicken Breasts and Creamed Spinach with Mushrooms

  • Author: Michelle


  • 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


  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.