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One Pan Creamy Chicken and Veggies: Dairy-Free, Low-Carb, Paleo and Whole30!

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2-3 1x


  • 2 chicken breasts cut into 1” pieces
  • 5 slices of bacon (I used Pederson’s Farms no sugar bacon)
  • 1/2 can of full-fat coconut milk
  • 1 cup sliced mushrooms
  • 1 cup diced white onions
  • 1 cup green beans, cut in bite-size pieces
  • 1 cup baby spinach
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder


  1. In a large pan over medium heat, cook bacon slices
  2. Remove bacon and set aside
  3. Remove bacon fat from pan, leaving 1-2 tablespoons
  4. Add in white onion and let cook for 1-2 minutes
  5. When onion becomes translucent, add in chicken
  6. Allow chicken to cook for 5 minutes, stirring occasionally
  7. Once chicken is about halfway cooked, add in green beans and mushrooms
  8. Let cook for another 2-3 minutes
  9. Pour in coconut milk, bacon, spices and balsamic vinegar and stir
  10. Bring the pot to a slow simmer
  11. Let cook for an additional 10 minutes or until chicken and veggies are cooked thoroughly
  12. In the last two minutes of cooking, stir in spinach leaves to wilt. Remove from heat once wilted and well combined into the skillet.
  13. Note: If the liquid is too thin still, add in 1 tablespoon tapioca flour and whisk into the liquid and allow to simmer an additional 5 minutes