Creamy Chicken Cacciatore Skillet | PALEO, Whole30
Servings: 4
Calories: 352kcal
Ingredients
- 1-2 lbs boneless, skinless chicken breasts* or breasts tenders
- 1/2 cup almond flour
- 1/2 tsp Italian seasoning
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp olive oil divided
- 1 cup crimini mushrooms sliced
- 2/3 cup artichoke hearts
- 1 red bell pepper
- 1/2 white onion sliced
- 1 tbsp minced garlic
- 16 oz marinara sauca
- 1/2 cup baby spinach or basil leaves, chopped
- 1/4 cup coconut milk
- pinch salt and pepper to taste
- 1/4 tsp red pepper flakes
Instructions
- Add the almond flour, Italian seasoning, salt, and pepper to a medium bowl and mix to combine. Lay the chicken pieces out on a cutting board and dust each side with the mixture, patting to help it stick.
- Heat 1 Tbsp of olive oil in a large skillet over medium high. Add the chicken, cooking each side for about 3 minutes or until a thermometer reads 165º and the chicken is browned on each side. Set the chicken aside on a plate.
- Add another 1 Tbsp of olive oil to the skillet and add the mushrooms, artichoke hearts, bell pepper, onion, and garlic. Sauté until the veggies are tender.
- Stir in the marinara sauce, spinach, coconut milk, and spices. Add the chicken back to the dish. Allow it to simmer until the sauce thickens to your liking.
- Serve hot, alone or over spaghetti squash or roasted veggies (I like eggplant & zucchini with this dish).
Notes
- If using chicken breasts, butterfly them into thinner pieces, about 1/2" thick before cooking.
Nutrition
Calories: 352kcal | Carbohydrates: 18g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1361mg | Fiber: 6g | Sugar: 8g | Iron: 3mg