Dairy-Free Chicken with Creamy Mushroom Sauce
Elevate your weeknight dinner game with this irresistibly flavorful Dairy-Free Chicken with Creamy Mushroom Sauce. This recipe reimagines the classic comfort food by replacing heavy cream with luscious full-fat coconut milk, creating a rich, velvety sauce that's completely dairy-free and gluten-free. Juicy, golden-browned chicken breasts are simmered in a fragrant blend of cremini mushrooms, garlic, and thyme, while nutritional yeast adds a subtle cheesy depth without the dairy. Thickened with arrowroot powder and finished with a sprinkle of fresh parsley, this dish is perfect for anyone seeking a healthier take on indulgent sauces. Ready in under an hour, this satisfying recipe makes an elegant yet simple meal for busy nights or casual entertaining.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 pieces garlic cloves, minced
- 1 cup coconut milk (full-fat)
- 1 cup chicken broth
- 2 tablespoons nutritional yeast
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on each side, about 6-8 minutes per side, until fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced mushrooms and cook until they start to release their moisture and become tender, about 5 minutes.
Add the minced garlic to the mushrooms and stir until fragrant, about 1 minute.
Pour in the coconut milk and chicken broth, stirring to combine. Let the mixture come to a gentle simmer.
Stir in the nutritional yeast and thyme, mixing until the sauce is fully incorporated.
In a small bowl, mix the arrowroot powder with water to create a slurry. Slowly add the slurry to the mushroom sauce, stirring continuously, until the sauce thickens.
Return the chicken breasts to the skillet and spoon the sauce over the top to coat. Allow them to simmer in the sauce for another 4-5 minutes to absorb the flavors.
Garnish with fresh parsley before serving and enjoy your delicious dairy-free creamy mushroom chicken!
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 13.2 g | ||
| Protein | 238.1 g | 476% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 183 mg | 14% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3662 mg | 78% | |
*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.
