Creamy Mushroom and Spinach Chicken

5 from 2 votes

Creamy Mushroom and Spinach Chicken

When you are tired of going out to eat, then it is time to cook up an amazingly simple dish of creamy mushroom and spinach chicken at home. Dairy-free and temptingly delicious!

Course Main Course

Cuisine American

Keyword chicken, creamy mushroom, paleo, recipe, spinach

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 412kcal

Cost 10

Ingredients

4 to 5 chicken thighs bone-in & skin on
8 oz. mushrooms sliced
1 onion diced
2 cups spinach
2 garlic cloves minced
¼ cup fresh parsley
1 tsp. dried basil
1 tsp. dried oregano
1 cup coconut milk
½ cup chicken stock
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Season the chicken pieces to taste with sea salt and freshly ground black pepper.
4 to 5 chicken thighs, Sea salt and freshly ground black pepper
Melt the cooking fat in a skillet over medium-high heat.
Cooking fat
Brown the chicken pieces on both sides, 3 to 4 minutes per side, and set aside.
Add the onion and garlic to the skillet, cooking for 1 to 2 minutes.
1 onion, 2 garlic cloves
Add the mushrooms and continue cooking until browned, 2 to 3 minutes.
8 oz. mushrooms
Pour in the chicken stock, and scrape the bottom of the skillet with a wooden spoon.
½ cup chicken stock
Pour in the coconut milk, basil and oregano; give everything a good stir.
1 tsp. dried basil, 1 cup coconut milk, 1 tsp. dried oregano
Place chicken back into the pan, cover, and cook on medium heat until chicken is cooked through 15 to 20 minutes.
Add the spinach, toss everything and cook another 2 to 3 minutes until the spinach is wilted.
2 cups spinach
Serve topped with fresh parsley.
¼ cup fresh parsley

Nutrition