This simple single-skillet chicken dish is made with just a few ingredients and bursting with mellow flavors of mushroom, balsamic, and broth. In just under 30 minutes, this healthy and delicious meal will be ready and on your table.
Be sure to have your favorite mushrooms on hand for this dish. We used button mushrooms, but you can use whichever variety you prefer—cremini, shiitake, and oyster mushrooms are all great choices.
To make the skillet chicken dish, start by cutting chicken breasts into cubes, then sauté in a cast-iron skillet. Set aside and use the same skillet to add chopped onions, Paleo broth, and mushrooms. Sauté for 5 minutes or until they soften. In the last 30 seconds, add the minced garlic and balsamic vinegar. Your kitchen should smell pretty amazing right now!
Finish by adding the chicken back to the skillet along with the baby spinach. Cook until the spinach wilts and chicken is warm. Sprinkle with fresh parsley and enjoy this delicious meal while hot.
Tips:
- Leftovers can be saved for up to 3 days in the refrigerator and reheated prior to serving.
- For extra veggies, you can pair this dish with riced cauliflower on the side.
- Make your own sodium-free Paleo vegetable broth in the comfort of your own home!
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Details
- Recipe by: Jess Case
- Serves: 4
- Meal: Dinner
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
2 tbsp olive oil
1 lb chicken breast, cubed
1/4 cups Paleo vegetable broth (see tips)
2 cups mushrooms, cleaned and sliced
1/2 cups yellow onion, chopped
4 cloves garlic, minced
2 tbsp balsamic vinegar
3 cups packed baby spinach
2 tbsp fresh parsley, chopped
Directions
Heat olive oil in a medium skillet or cast-iron pan on high heat. Brown chicken for 8-10 minutes, flipping halfway through. When the chicken is done, remove from pan, place on a plate, and cover with foil.
Using the same pan, add vegetable broth, mushrooms, and onion. Cook until browned (about 5-7 minutes). Add garlic and cook for 30 seconds, then add balsamic vinegar.
Return chicken to the pan and add baby spinach. Cover with a lid and cook 2-3 minutes to wilt the spinach and warm the chicken through.
Serve warm and sprinkle with fresh parsley.
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