Creamy Chicken Chili

Creamy Chicken Chili
4 from 1 ratings
As the weather is changing it seems that Chili is in the air.  While at the grocery store I picked up a package of 2 bone in chicken breast and had all of the other ingredients handy.   This was our lunch and we really enjoyed this creamy chicken chili which is a great paleo recipes and gluten free.  Enjoy For this recipe and other entertaining tips from Cindy's Table, click here.
  • 1 1/2 pound bone-in chicken breasts
  • 4 tablespoon olive oil (divided)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 small onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried simply organic basil
  • 1 teaspoon dried simply organic oregano
  • 1 teaspoon dried simply organic parsley
  • 1/4 teaspoon simply organic red pepper flakes
  • 3/4 cup white mushrooms, chopped
  • 3 cup chicken broth
  • 1/4 can full fat canned coconut milk
  1. Directions
  2. Preheat oven to 350. Prepare a baking sheet lined with foil. (for easy clean up). Season chicken with 2 tablespoons olive oil, salt and pepper. Bake for 35 minutes. Let cool. In a large pot over medium heat add 2 tablespoons oil then add onion and garlic and saute for 5 minutes. Stir in basil, oregano, parsley, pepper flakes and mushrooms. Continue to saute for 5 minutes. Add chicken stock. Bring to a low boil, cover and reduce heat to simmer. Break apart chicken and add to pot. Add in coconut milk, cover for 10 minutes.