Imposter syndrome. Translation dummified: thinking you aren’t good enough even though you are. I mean, there’s more to it than that, but you get the gist. I hate that I’m guilty of it, and I hate that most women feel similar. Pretty sure this one pot creamy Whole30 mushroom and sage chicken suffers with imposter syndrome too. A restaurant-worthy meal that can be made by amateur cooks, served in a home kitchen? You bet!
Two things I really dislike: 1.) Boo hoo/poor me attitudes 2.) Self critics
Both things I’ve been SO guilty of the past month. It’s like you get into a funk and you cannot pull yourself out. And nothing helps – the best cup of coffee paired with the darkest piece chocolate? No. Clean bathrooms and a freshly mopped floor? Nope. Not even a mani/pedi can cure the ‘everyday-is-a-rat-race-and-I’m-so-tired’ epic kind of funk.
And you guys, I hate that I’m even in this funk. I have healthy kids, a home, a great husband, etc etc etc. But it happens, to all of us (right? Please tell me I’m right).
I think it’s just the whole monotony of the daily trenches raising very small children, having little outside support, busting my butt on everything Physical Kitchness, and it probably doesn’t help that we haven’t had a date night in months, let alone a vacation! What I hate the most is that amidst all the ‘bleh’, there is so much to be thankful for. Sigh, the ebb and flow of life.
So when something goes right lately, it’s a big win. Even if it’s silly. My toddler asked to go potty today. Umm?!?! No success with the actual ‘potty’ part, but he sat on the small plastic froggy child toilet thing. Win. My husband doesn’t have a golf outing scheduled for awhile. Win. Tried my hand at this one pot creamy Whole30 mushroom and sage chicken and nailed it. Win.
This dish reminded me of something I’d order at a fancy date night restaurant (see, it’s been so long since date night I’m actually fantasizing about it). I kind of felt like the chicken was me. We bonded you guys. It’s good enough. And even though it’s simple, it’s awesome.
After shooting a few photos I just wanted to take that cast iron skillet in my arms and hug it. “You get me, you just do. I’m not an imposter, I’ve got this mommy/wife/friend/entrepreneur thing. Thank you for working this out with me”.
But then I remembered the skillet was blazing hot, so I just pretended. Yet another thing mom’s at home with crazy children do – pretend things, fantasize, try to stay sane with whatever means possible. You know what else keeps me sane? Instagram stories.
Yes, it’s my therapy. Yes it’s my friend. And yes I LOVE hearing from people saying honest talk/no-makeup-still-in-jammies/real life stories are just what they need to get through the day. I feel like you’re all my tribe – and I thank you.
So forgive me if I got a little enthusiastic about this one pot creamy Whole30 mushroom and sage chicken and posted a story about it with Barry White blasting in the background. It just felt fitting. And I felt like celebrating this win. With Barry.
Don’t be intimidated to make a classy Whole30 meal that looks anything but home-kitchen created. Just a few simple steps and classic ingredients will transform your weary cook status into full-blown Ina/Giada/Emeral greatness. No feeling of imposter syndrome here – just a perfect meal with squeaky clean ingredients that worth a huge round of applause for kick-assery achieved. Oh and I forgot to mention, this dish is takes 30 minutes or less. Believe it my friend.
Thank you for the therapy session, and be sure to try your hand at these other one pot meals, surely created for the amazing kitchen boss that you are: one pot quinoa and chicken enchilada skillet with avocado cream, easy paleo greek chicken skillet (also Whole30 compliant), herby 30 minute chicken and brussels sprouts bake, or these Whole30 sloppy joe bowls.Print
One Pot Whole30 Creamy Mushroom and Sage Chicken
- Yield: 3-4 servings
- 3-4 chicken breasts
- 1 tablespoon coconut oil
- 1 leek, chopped thinly
- 3/4 cup full-fat coconut milk
- 3/4 cup chicken broth
- 1/4 teaspoon salt
- 2 tablespoons fresh sage
- 1/2 pound small white mushrooms (half the mushrooms if they are large)
- 1 tablespoon + 1 teaspoon arrowroot powder combined with 2 teaspoons water
- Heat the coconut oil over high in a large skillet. Once the oil is melted, add the chicken breasts
- Sear the chicken for 4 minutes, then flip
- When you flip the chicken, add the leeks
- Combine the coconut milk, chicken broth, salt, and fresh sage
- After you’ve seared the other side of the chicken for 4 minutes, pour in the mixed liquid and lower the heat to medium, then add the mushrooms
- Keep the pot at a simmer for 10-12 minutes, until chicken is thoroughly cooked and mushrooms are soft
- Mix the arrowroot and water together, to make a roux
- Remove the pot from the heat and add the roux, whisking in quickly so the liquid to thickens
- Add more fresh sage to top and serve
- Any extra sauce can be used as gravy for potatoes or add in to cauliflower rice if desired