One Pot Whole30 Creamy Mushroom and Sage Chicken

In 30 minutes or less, this one pot creamy Whole30 mushroom and sage chicken can be made with little to no prep. Gluten free, dairy free, paleo



  1. Heat the coconut oil over high in a large skillet. Once the oil is melted, add the chicken breasts
  2. Sear the chicken for 4 minutes, then flip
  3. When you flip the chicken, add the leeks
  4. Combine the coconut milk, chicken broth, salt, and fresh sage
  5. 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
  6. Keep the pot at a simmer for 10-12 minutes, until chicken is thoroughly cooked and mushrooms are soft
  7. Mix the arrowroot and water together, to make a roux
  8. Remove the pot from the heat and add the roux, whisking in quickly so the liquid to thickens
  9. Add more fresh sage to top and serve
  10. Any extra sauce can be used as gravy for potatoes or add in to cauliflower rice if desired