Dairy-Free Creamy Chicken and Mushroom
Indulge in the rich, satisfying flavors of Dairy-Free Creamy Chicken and Mushroom, a wholesome twist on the classic comfort dish. This savory recipe features tender, golden-browned chicken breasts nestled in a luscious, dairy-free sauce made with coconut milk, chicken broth, and a hint of Dijon mustard. Earthy cremini mushrooms, aromatic garlic, and fresh thyme add layers of depth to the dish, while a finishing touch of lemon juice and parsley brightens each bite. With minimal prep time and simple skillet cooking, this easy-to-make dinner is perfect for busy weeknights and is sure to impress. Serve it over rice, pasta, or greens to soak up the creamy goodness. Ideal for those seeking dairy-free alternatives, this recipe is packed with flavor and comfort!
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 250 grams Cremini mushrooms, sliced
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Coconut milk
- 1 tablespoon Dijon mustard
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until they are golden brown and cooked through. Remove them from the skillet and set aside.
In the same skillet, add the remaining olive oil and reduce the heat to medium. Add the sliced mushrooms and cook for about 5 minutes until they start to brown.
Add the onion to the skillet and sauté for about 2 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth and bring it to a simmer, scraping any browned bits from the bottom of the skillet.
Stir in the coconut milk, Dijon mustard, and fresh thyme leaves. Simmer for about 5 minutes, allowing the sauce to thicken slightly.
Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Simmer for another 5 minutes to let the flavors meld together.
Just before serving, stir in the lemon juice and sprinkle with fresh parsley.
Serve the creamy chicken and mushrooms over rice, pasta, or a bed of greens.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3581 mg | 156% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 27.5 g | ||
| Protein | 121.2 g | 242% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2406 mg | 51% | |
*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.
