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One Pan Chicken Breasts and Creamed Spinach with Mushrooms

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Author Michelle

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.