Creamy Chicken Skillet with Red Pepper and Greens

Creamy Chicken Skillet with Red Pepper and Greens is a simple meal made in one skillet! The meal cooks in under 30 minutes and is made with a creamy garlic basil sauce.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 411kcal

Author Ashley C.

Ingredients

2 tablespoons ghee or butter
2 1/2 pounds chicken thighs, bone in skin on
1 red bell pepper, sliced
3 ounces organicgirl Rebel Greens
3 cloves garlic minced
1 cup full fat coconut milk
1/2 cup chicken broth or bone broth
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1/2 teaspoon dried basil
1/4 teaspoon marjoram

Instructions

In a large skillet add the ghee or butter and cook the chicken on medium heat for 7 to 8 minutes on each side or until brown. Remove the chicken from skillet and set aside on a plate. Add the red peppers, greens and garlic. Cook for 2 to 3 minutes.
Add the coconut milk, broth, and dried seasonings. Whisk over medium heat until combined. Add the chicken back to the pan, reduce to a simmer and continue cooking for 5 to 10 minutes, or until chicken thighs reach an internal temperature of 165F. Enjoy!

Notes

Note: You can reduce cooking time by flattening out chicken thighs or by using boneless chicken thighs or using chicken breasts.

Nutrition