Creamy Chicken with Spinach and Mushrooms
This Creamy Chicken with Spinach and Mushrooms is whipped up all in one pan! Not only is it easy to prepare it is so delicious with the chicken, bacon, mushrooms and spinach drenched in a dreamy sauce. You can serve it with my Whipped Mashed Potatoes or cauliflower rice to soak up all the yummy sauce. Your whole family will love it!
Ingredients
- 6 pieces Chicken Thighs bone and skin on
- 1 cup Onion diced
- 4 cloves Garlic minced
- 8 oz Bacon cut in 1" pieces
- 8 oz Mushrooms sliced
- 5 oz Baby Spinach
- 24 oz Beef Bone Broth I like Kettle and Fire
- ⅕ cup Coconut Cream use the white hard part only
- 2 tablespoon Balsamic Vinegar I like Olivelle
- ½ cup Flat Leaf Parsley chopped
- 1 teaspoon Thyme, Dried
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Arrowroot Flour mixed with 1 tablespoon water to use as a thickener for the sauce, if needed
Instructions
- Cook the bacon in a large skillet till crisp, move to plate lined with paper towels, do not drain fat.
- Mix spice in bowl and divide in half.
- Toss chicken with half the spice.
- On medium high heat cook chicken 5-7 minutes per side, move to plate and cover with foil.
- Add onions and sauté 3 minutes.
- Add mushrooms, cook till browning.
- Add garlic, stir one minute.
- Add broth and bring to a boil.
- Lower heat to medium.
- Add coconut cream and stir well.
- Add chicken back to pan.
- Add balsamic vinegar and remaining spice, stir and simmer 10 minutes.
- If not thick enough add arrowroot slurry now and stir well.
- Add spinach and stir till wilted.
- Add bacon crumbles and parsley.
- Enjoy!
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