Creamy Mushroom Chicken Skillet
Quick and easy one skillet Creamy Mushroom Chicken! This is Paleo and Whole 30 approved, but satisfyingly good to say the least.
Cook time: 25 mins Serving Size: 4
Ingredients
4 boneless skinless chicken breasts
salt and pepper
1 cup chicken broth
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 tablespoon rosemary, chopped
2 tablespoons olive oil
16 ounces baby bella mushrooms, sliced
1/3 cup finely diced shallots
1 tablespoons butter
1/3 cup lite coconut milk
Directions:
Preheat oven to 400 degrees F
Sprinkle a pinch of salt and pepper on both sides of the chicken to season
Combine the chicken broth, minced garlic, red pepper flakes, and dried thyme
Heat 1 tablespoon of the olive oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow to brown. Remove and set aside
Heat the remaining 1 tablespoon of oil on medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Chicken does not have to be completely cooked
Reduce the stove top to medium, add the shallots and rosemary to the skillet along with the chicken broth mixture. Let the sauce simmer for 8 mins to thicken
When the sauce has thickened, add the butter and whisk until it melts completely. Next add the lite coconut milk and mushrooms and whisk to combine.
Remove from heat, add the chicken back into the pan and place the skillet in the oven for 8 minutes
Serve hot!
Quick and easy one skillet Creamy Mushroom Chicken! This is Paleo and Whole 30 approved, but satisfyingly good to say the least.
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