Dairy-Free Chicken with Mushroom Sauce
Elevate your weeknight dinner with this flavorful Dairy-Free Chicken with Mushroom Sauce, a creamy yet light dish that doesn’t compromise on richness. Tender chicken breasts are seared to perfection and smothered in a velvety mushroom sauce made with coconut cream, garlic, and fresh thyme for an irresistible depth of flavor. This recipe is entirely dairy-free, making it a perfect choice for those with dietary restrictions or seeking healthier comfort food options. Ready in just 45 minutes, it’s easy to whip up and ideal for serving over rice, mashed potatoes, or roasted vegetables. Garnished with fresh parsley, this dish is as beautiful as it is delicious, offering restaurant-quality results with minimal effort. Perfect for family meals or special occasions, this recipe combines heartiness and health in every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1.5 cups chicken broth
- 1 cup coconut cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons chopped parsley
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil.
Add the sliced mushrooms and cook for 4 to 5 minutes, or until they are soft and browned.
Stir in the minced garlic and thyme leaves, cooking for an additional 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a simmer. Allow it to cook for about 3 minutes.
Add the coconut cream to the skillet and stir until the sauce is smooth and well combined.
In a small bowl, mix the cornstarch and water to create a slurry.
Gradually add the slurry to the mushroom sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
Return the chicken breasts to the skillet, spooning the mushroom sauce over the tops of the chicken.
Simmer the chicken in the sauce for an additional 5 minutes to allow the flavors to meld.
Garnish with chopped parsley before serving. Enjoy your dairy-free chicken with mushroom sauce with your choice of sides.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3815 mg | 166% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 129.1 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 164 mg | 13% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3164 mg | 67% | |
*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.
