Creamy Dijon & Mushroom Chicken with Spinach

  • Serving Size2


    • 8 to 12 oz chicken breasts or tenders
    • 1.5 T approved oil (avocado recommended)
    • ½ c sliced leeks
    • 6 oz sliced mushrooms
    • 1/2 can coconut milk (full fat)
    • 3 T Dijon mustard
    • 1 c fresh spinach



    Turn skillet medium, add oil till hot then add chicken to the pan. Cook each breast 3-4 mins per side (depending on thickness), but do not cook all the way through. Remove chicken from pan, but keep pan hot.


    Add a tsp or 2 of oil to the pan if it’s dry, and then toss in mushrooms and leeks. Sauté for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.


    Add chicken and coconut milk, stir to combine.


    In a small bowl, whisk together Dijon and salt. Pour mixture into the pan and continue to whisk until well combined.


    Pour sauce over 1 cup of fresh spinach. Put chicken on top and serve!


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