Creamy Chicken and Brussels Sprouts One Pan Meal
Creamy Chicken and Brussels Sprouts One Pan Meal is the easiest and most delicious meal you can make in 30 minutes. Paleo and Whole30 friendly, you’ll want this on your weeknight menu.
Creamy Chicken and Brussels Sprouts One Pan Meal is literally amazing. The creamy sauce mixed with coconut aminos and Brussels sprouts and mushrooms make an entire meal in just one pan. One pan meals are some of my favorites to cook up. Only one big skillet and a cutting board to wash up when dinner is done! Because there are more important things to do than wash so many dishes 😉
Let’s talk about just how easy this meal is to make. Because my goal for my food blog is to provide you with Paleo recipes that are easy to make and darn delicious too. Sometimes we have the mindset that we are “too busy” to make healthy meals. I truly believe that is just an excuse and you have to change your mindset to blast through that road block. You’re not “too busy”. Perhaps you could cut something from your schedule that TRULY isn’t that important to be able to replace it with spending 30 minutes in the kitchen to make a good healthy dinner. Good healthy dinners are not that hard to make…it may take some time to get into the swing of making meals from scratch, but YOU CAN DO IT!
Okay, there’s my little rant about making time for good nourishing food. Moving forward…Creamy Chicken and Brussels Sprouts One Pan Meal is a great recipe to start with for making dinners from scratch. Warm up a large cast iron skillet with some avocado oil (or coconut oil) and then place the chicken thighs and minced garlic in when the pan is nice and hot. Over medium heat cook the chicken thighs for about 12 minutes on each side. Of course cook time depends a little on how many thighs and how thick they are…you want to make sure they are cooked through! While the chicken is cooking, grab your cutting board and start prepping the Brussels sprouts and mushrooms.
In a small bowl combine the ingredients for the sauce. Whisk them together and after the chicken has cooked on both sides, pour the sauce over the chicken. Cook it for 2-3 minutes or until it’s nice and hot and starting to thicken. Next add the veggies and stir everything together to evenly coat it all with the sauce. Cook it all for an additional few minutes or until the Brussels are lightly cooked, but still crunchy. Because we don’t want soggy veggies! Keep them nice and crisp and everyone will thank you! Lastly, serve up your freshly home cooked meal!
- 2 lbs chicken thighs
-
3
Tbsp
avocado oil
divided
- 2-4 cloves garlic
- 1/2 cup water
-
1/2
cup
chicken broth
-
1/2
cup
canned coconut milk
-
1/4
cup
coconut aminos
- 1/2 tsp sea salt
-
1/4
cup
cassava flour
- 2 cups Brussels Sprouts, halved
- 1 cup mushrooms, chopped
-
In a large skillet heat 2 tablespoonsavocado oil and minced garlic over medium high heat. Add the chicken thighs to a hot skillet. Reduce heat to medium and cook chicken for 12 minutes on each side.
-
While chicken is cooking, halve the Brussels Sprouts and chop the mushrooms. Set aside.
-
In a medium bowl combine the chicken broth, water, coconut milk cream, coconut aminos, sea salt, 1 tablespoon avocado oil and cassava flour. Whisk together.
-
Add the creamy sauce to the skillet of cooked chicken. Cook for 2-3 minutes or until sauce begins to bubble and thicken. Add the prepped vegetables. Stir together to coat evenly with the sauce.
-
Continue to cook over medium heat for 5 minutes or until vegetables are slightly tender.
-
Serve.
Store leftovers in a glass container in the fridge for up to 5 days.
PIN NOW TO MAKE LATER –>
MORE 30 MINUTE MEALS
Quick & Easy Unstuffed Pepper Bowl
Steak Fajita Bowl with Cauliflower Rice
USED IN THIS RECIPE:
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