Spring Vegetable Chicken Skillet

Creamy Spring Vegetable Chicken Skillet

It’s always an easy dinner when you can cook everything in one pan. This is a lovely spring dish that incorporates vegetables like asparagus, peas and mushrooms. I also wanted it to be in a delicious dairy-free cream sauce. 

The sauce is made using some coconut cream with dijon, capers and lemon juice to cut into the richness of the coconut milk. Fresh herbs like dill and tarragon also pair nicely with the chicken and veggies. You can use boneless or bone-in chicken thighs depending on your preference and time, but bone-in will take a bit longer to cook. 

Asparagus is a great vegetable that is anti-inflammatory and full of nutrients. It is also an excellent diuretic which can help your body excrete extra water from the body and banish that bloat which is great as we approach summertime!

Creamy Spring Vegetable Chicken Skillet

Creamy Spring Vegetable Chicken Skillet


  • 8 chicken thighs (bone in or boneless)
  • 1 tbsp of avocado oil
  • 2 shallots, chopped
  • 4 cloves of garlic, chopped
  • 2 cups of chopped mushrooms
  • Small bunch of thin asparagus, cut into quarters, discard the bottom quarters.
  • 1/3 cup of frozen peas
  • 1 tbsp of tapioca or arrowroot starch
  • 1 tbsp dried thyme
  • 1/4 tsp of smoked paprika
  • 1 ¼ cup of chicken stock
  • 1/3 cup of coconut cream (can)
  • 2 tbsp of dijon mustard
  • 1 tbsp of capers
  • 1/2 – 1 tbsp of lemon juice
  • Salt and pepper to taste
  • Small bunch of dill and tarragon


  1. Heat a skillet on medium high heat with avocado oil. Season your chicken thighs with salt and pepper on both sides. Cook your chicken thighs until they are almost cooked through. Bone-in chicken about 20 minutes, boneless about 12 minutes. Remove and set aside.
  2. Reduce the heat to medium-low and add the shallots. Cook for 2-3 minutes. Add in the chopped mushrooms and season with salt and pepper. Add the dried thyme, smoked paprika and a splash of chicken stock to deglaze the pan. Cook for 5 minutes. Then add the garlic and cook for another minute. Add the frozen peas and asparagus and season with sea salt. Cook for 2 minutes.
  3. In a small cup add the tapioca starch and a splash of water and whisk until smooth. Pour the chicken stock into the pan and the tapioca starch mixture. Add the coconut cream, dijon mustard and capers. Stir until everything is combined and simmer on low for a minute, then add the chicken back in. Simmer for a few minutes until chicken is cooked and veggies are a vibrant green. Add in chopped dill, tarragon and lemon juice (add more or less depending on your preference). Taste test and season with more sea salt and pepper if desired and serve.

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