Creamy Chicken Skillet

One pan meals are my favorite. While I like doing dishes, I don't like looking at a sink piled high with them. This one dish wonder helps me to keep my sanity in more ways than one. 

If you have one dish dinner meals, pass those along by replying with the recipe in the comment section. 

To your Best Health,

Coach Nancy

Creamy Chicken Skillet

2 boneless skinless chicken breasts, cut into 1-inch pieces

3 slices bacon

1 small yellow onion, chopped

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

6 oz. white mushrooms, sliced

1/2 tablespoon white wine vinegar

1 14.5-oz. can coconut milk

2 cups fresh kale, stems removed and shredded

Salt and pepper, to taste

Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. Set aside. Discard the bacon fat from the pan except for one tablespoon. Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper. Serve warm.

About the author

Coach Nancy

Nancy Carlson is a Certified Professional Fitness Trainer with the National Exercise and Sports Trainer Association, a Level 1 Youth Conditioning Specialist with the International Youth Conditioning Association, and is a Level 2 Certified Precision Nutrition Master coach. Nancy was recognized in 2011, 2012, 2013, 2014, 2015, 2016 and 2017 as the “Best of the Best” Fitness Trainer in Southern NH by the Hippo Press.

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