One Skillet Creamy Chicken & Veggies
This Creamy Chicken & Veggie skillet is the perfect meal for two. It is loaded with veggies and has a combination of broccoli, riced cauliflower, onions, carrots, and spinach. The herbs, chicken, and coconut milk add a hearty flavor to this dish. This healthy one skillet meal is also dairy-free and grain-free and fits into an AIP, paleo, and whole 30 diet. Plus it uses only one dish and is ready from start to finish in 25 minutes!
Ingredients
- 1 Small onion
- 6 oz Chicken About 1 small chicken breast
- 3 Cups Riced Cauliflower
- 2 ½ Cup Chopped broccoli
- 1 Cup Chopped carrots 1 medium sized carrot
- 1 Cup Spinach
- 1 ½ Cup Chicken broth
- 1 ¼ Cup Coconut milk full fat
- 2 Teaspoons Salt
- 2 Teaspoons Garlic powder
- 1 Teaspoon Rosemary
- 1 Teaspoon Thyme
- 1 Teaspoon Pepper
- 2 Tablespoons Cassava flour
Instructions
- Start by taking a 12 inch cast iron skillet and placing it on the stovetop on medium high heat. Add olive oil to coat the bottom of the skillet.
- Take an onion and dice it into small pieces. Once the onion is chopped, add it to the skillet.
- While the onions cook, take the chicken and cut it into bite sized pieces. Add the chicken to the onions in the skillet and add ½ teaspoon of garlic and ½ teaspoon of salt. Allow the chicken to cook for 4-5 minutes until it is cooked through.
- While the chicken is cooking, peel and chop your carrot and chop and measure out your broccoli and riced cauliflower.
- When the chicken is cooked through, add in the carrots, broccoli, and riced cauliflower. Add in the chicken broth, ¾ cup of the coconut milk, and rest of the 1 ½ teaspoon garlic and salt, the seasonings, and herbs. Let the mixture simmer for 13-15 minutes, stirring occasionally. The carrots should be cooked through before moving to the next step.
- While the veggies are simmering, measure and chop the spinach. After the carrots are cooked through, add in the spinach, the remaining coconut milk, and the 2 tablespoons of cassava flour.
- Stir the mixture for 3-4 more minutes until the spinach has cooked and the cream has thickened.
- Once the cream is thick, remove the skillet from the burner and serve. This healthy one skillet meal serves two and can be served immediately or stored in an airtight container in the refrigerator for up to six days.
Notes
This is a one skillet meal and I love using my cast iron to cook in! I made this in my 12 inch cast iron skillet and it fit great. This is the cast iron skillet I have and I use it ALL THE TIME. But if you don’t have cast iron any 12 inch skillet will work for this AIP dinner recipe.
For this healthy one skillet meal I used boneless skinless chicken breast, but you could also use boneless skinless chicken thighs. Whatever you use, make sure that your chicken is boneless and skinless.
In this recipe you can use already chopped vegetables, like julienned carrots, chopped broccoli, or frozen riced cauliflower. You can also use frozen vegetables like frozen broccoli and carrots. The cooking time may fluctuate slightly if you use all frozen veggies. The main thing you want to check is that the chicken is cooked through and the carrots are cooked through.