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This simple, flavorful Italian dish comes together in under 30 minutes for a delicious dinner in no time.ย  Serve it on its own, scooped over spaghetti squash or mashed gold potatoes, or with roasted vegetables.ย  It’s Paleo friendly & Whole30 compliant, but you’d never guess it!

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Now let’s check in here real quick…
15 days friends.ย  Fifteen days.ย  The wedding crunch is real- and we are in the thick of it!ย  We recently got our marriage license which was a pretty easy (but a little weird) experience.ย  It sort of felt like being at the DMV, and there were quite a lot of characters in there making their wedding dreams come true!
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Things are coming together though, and now our biggest wish is for good weather.ย  Fingers crossed!
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But either way, at the end of it all, I know our families are going to enjoy a beautiful night.ย  The food will be great, the memories will be priceless, and I’m walking away with the biggest prize of them all:ย  my husband!
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So in the meantime, between all of the work stuff & the wedding stuff, I’ve been keeping up on the recipes & squeezing in some new things whenever I get the chance.ย  Because while we’re becoming husband & wife and then escaping away on our honeymoon, I want you guys to be stocked with lots of fun new things to make!

We’re off to Hawaii soon, but the weather here in CA is still chilly- so I’m all about the cozy, one-dish meals that are easy to throw together on a busy night, reheat well for lunches through the week, and are still healthy AND delicious.
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This stovetop chicken cacciatore is just that.ย  It’s full of veggies, yet a little creamy, and super hearty.ย  It ticks all of the Italian comfort food boxes for me!
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Print Recipe

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.ย  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.ย  Add the chicken, cooking each side for about 3 minutes or until a thermometer reads 165ยบ and the chicken is browned on each side.ย  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.ย  Sautรฉ until the veggies are tender.
  • Stir in the marinara sauce, spinach, coconut milk, and spices.ย  Add the chicken back to the dish.ย  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
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Filed   one dish meals, poultry, Whole 30