Dairy-Free Chicken in Creamy Mushroom Sauce
Elevate your weeknight dinner repertoire with this flavorful Dairy-Free Chicken in Creamy Mushroom Sauce recipe that marries comfort and health-conscious cooking. Perfectly seared chicken breasts simmer in a luscious, velvety sauce made with coconut milk and chicken broth, offering all the creamy richness without the dairy. Earthy button mushrooms, aromatic garlic, and fresh thyme infuse the dish with a deep, satisfying flavor, while arrowroot powder ensures the sauce achieves a perfectly smooth texture. Ready in just 45 minutes, this gluten-free and paleo-friendly meal pairs beautifully with steamed vegetables, rice, or mashed potatoes, making it an elegant yet accessible choice for any occasion. Try this wholesome twist on a classic favorite and enjoy a guilt-free indulgence bound to delight your taste buds and impress your guests.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 250 grams button mushrooms, sliced
- 400 ml coconut milk
- 250 ml chicken broth
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon arrowroot powder
- 2 tablespoons cold water
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onions and sauté until they become translucent, about 3 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms have released their moisture and are browned, about 5 minutes.
Pour the coconut milk and chicken broth into the skillet, stirring to combine.
Add the fresh thyme leaves, and return the chicken breasts to the skillet. Simmer on low heat, uncovered, for about 15 minutes or until the chicken is cooked through.
In a small bowl, mix the arrowroot powder and cold water until smooth. Stir this mixture into the skillet to thicken the sauce.
Continue to cook for another 2-3 minutes until the sauce thickens to your desired consistency.
Sprinkle the chopped parsley over the chicken just before serving.
Serve the chicken hot, generously coated with creamy mushroom sauce, alongside your choice of sides like steamed vegetables or rice.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 38.3 g | ||
| Protein | 229.3 g | 459% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3438 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
