Dairy-free Creamy Balsamic Chicken served with mushrooms, spinach, roasted red peppers and bacon! This tasty meal is made in under 25 minutes and is paleo and whole-30 friendly. I made this last night on a whim—it was a total “Chopped” style fridge/pantry meal that came out DELICIOUS. Super easy and a perfect weeknight dinner as the cooler weather starts up. Serve this with some garlic bread to dip into the sauce and you would not regret it at all! It would also be great with some rice, pasta, potatoes, and cauliflower rice. You can omit the bacon if you’re not a fan, but if you are a fan I highly recommend because it adds a nice crunch and tasty component!

How do you make this Dairy-Free Creamy Balsamic Chicken with Mushrooms, Spinach, Roasted Red Peppers and Bacon?
Slice the two large chicken breasts in half lengthwise to create 4 thin portions. Season generously with salt and pepper. Heat 1 tablespoon of olive oil over medium heat in a large skillet. Once hot sear chicken for 3 minutes per side then remove and place on a plate.

Add 1 tablespoon of ghee (or butter or coconut oil) to the pan and add 6 ounces of mushrooms (cut into halves). Saute for 3-4 minutes, then add 3 tablespoon balsamic vinegar with 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Allow to cook for about a minute and reduce just slightly. Then add 1 cup canned coconut milk, 1/2 cup broth (I used beef broth, but chicken or veggie or bone broth works), 1/2 cup sliced roasted red peppers, and 1/2 cup of spinach. Increase heat to bring to a boil then reduce back to medium. Add chicken back to pan and cook over medium for about 10 minutes, until chicken is cooked and liquid has reduced about 1/3. Top off with a slice of crumbled cooked bacon and toss to combine.