One Pot Whole30 Creamy Mushroom and Sage Chicken
- Yield: 3-4 servings 1x
Ingredients
Scale
- 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
Instructions
- 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