This dish will be repeated and enjoyed often, mainly because it is a hit with the whole family. I originally got inspiration from a recipe called chicken á la king, which is a hearty, creamy dish usually served with noodles. I couldn’t stop eating this version out of the pan, but the real recipe test (to me) is when non-Paleo people enjoy the dish as well. I can always tell which dishes are truly the most popular when the leftovers disappear within a day.
The bacon gets cooked in the skillet first, before it is removed to a plate lined with paper towels and crumbled for later. Then, after draining the majority of bacon grease (because we try to keep it a little healthy) the onion and chicken get browned in the pan. Added next are the bell peppers and mushrooms, although you could also add broccoli, zucchini, or squash, to name a few ideas. Get colorful!
The creaminess of the dish comes from adding a bit of coconut milk at the end. The coconut flavor disappears among all of the other delicious flavors in the skillet. Depending on your personal preference, you can either add a dash of water to thin out the sauce, or add arrowroot powder to thicken it more.
I enjoyed the contents of the skillet entirely on their own, as a quick and easy dinner for busy weeknights. If you would prefer a more well-rounded meal you could serve the chicken over cauliflower rice, with roasted sweet potato, or over some Paleo pasta.
Ingredients
- 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 tbsp white wine vinegar
- 1 14.5-oz. can coconut milk
- 2 cups fresh kale, stems removed and shredded
- Salt and pepper, to taste
Directions
- 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.
Loved the look of this recipe. Adding bacon to chicken is always a hit. I tried it without the bell peppers but more onion and used apple cider vinegar instead of white wine vinegar to fit in with me and it was delicious.
Thanks for the comment, and happy to hear that you enjoyed it!
so what am i doing wrong?? i followed the recipe and mine does not come out “creamy”, it is more liquid. I tried reducing it but no luck.
Are you using a full fat can of Coconut milk? If its just the liquid from the coconut and not the fatty parts, it could turn out to be a lot less creamy!
Can something be substituted for the kale? I don’t like kale.
I am going to try this with spinach! I think that would be amazing!!
I’ve made this 4 times and it is soooo delicious. I don’t use kale or mushrooms just extra peppers!
wondering… Do you eat this as its own thing or serve it over quinoa or zucchini noodles?
Sounds fab! Is it ok to freeze leftovers?
Is there something I can substitute for the coconut milk? I’m allergic to coconut.
Coconut milk doesn’t agree with me either, but I’m going to try subbing hemp milk or rice milk
This is GREAT as a make-ahead type of meal so that you can take it for lunch the next day.