Paleo Chicken and Mushroom Stew
Warm, hearty, and packed with nourishing flavors, this Paleo Chicken and Mushroom Stew is the ultimate comfort food for clean eaters. Succulent bite-sized chicken thighs are browned to perfection and simmered alongside earthy cremini mushrooms, tender carrots, celery, and aromatic garlic in a luscious coconut milk and chicken broth base. Infused with fragrant thyme and a hint of parsley, this gluten-free, dairy-free dish delivers rich, wholesome taste with every bite. Easy to prepare in under an hour, it's perfect for cozy weeknight dinners or meal prepping. Serve this paleo-friendly stew solo or pair it with cauliflower rice for a satisfying, grain-free option that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 8 ounces cremini mushrooms, sliced
- 4 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and season them with salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken pieces to the pot, searing until they are browned on all sides. This should take about 5 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until it begins to soften and turn translucent.
Add the minced garlic, sliced carrots, and sliced celery to the pot. Sauté for another 5 minutes, stirring occasionally.
Add the sliced mushrooms and continue to cook for 4-5 minutes until the mushrooms have released their moisture and started to brown.
Return the browned chicken to the pot. Pour in the chicken broth and coconut milk, and stir in the fresh thyme and bay leaf.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Taste and adjust seasoning with more salt and pepper if needed.
Remove the bay leaf from the pot. Garnish the stew with fresh chopped parsley before serving.
Serve the stew hot, either on its own or with a side of cauliflower rice for a complete paleo meal.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 9.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1151 mg | 24% | |
*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.
