Whole30 Chicken in Creamy Mushroom Sauce
Discover the ultimate comfort dish with this flavorful Whole30 Chicken in Creamy Mushroom Sauce! Perfectly seared chicken breasts are nestled in a luscious, dairy-free sauce made with creamy coconut milk, savory ghee, and tender cremini mushrooms. Infused with the earthy aroma of fresh thyme and garlic, this one-pan recipe strikes the perfect balance between elegance and simplicity. Ready in just 45 minutes, it’s an ideal choice for a wholesome dinner that’s gluten-free, paleo-friendly, and brimming with rich, satisfying taste. Garnished with a sprinkle of fresh parsley, serve this creamy chicken dish alongside steamed vegetables or a crisp salad for a nourishing, Whole30-approved meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 cups cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup coconut milk, full fat
- 1 cup chicken broth
- 2 tablespoons ghee
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped for garnish
Instructions
Begin by patting the chicken breasts dry with paper towels. Season them on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil. Lower heat to medium and add the sliced mushrooms and chopped onion. Cook for about 5 minutes until the mushrooms are browned and the onions are tender.
Add the minced garlic to the skillet and sauté for another 1 minute, stirring frequently to prevent the garlic from burning.
Pour in the chicken broth and let it simmer for about 2 minutes, scraping any browned bits from the bottom of the pan with a wooden spoon.
Stir in the coconut milk and bring the mixture to a gentle simmer. Add the fresh thyme, ghee, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Return the chicken breasts to the skillet along with any juices on the plate. Cover the skillet and reduce the heat to low. Let the chicken simmer in the creamy mushroom sauce for about 12-15 minutes until fully cooked through and the sauce thickens slightly.
Once the chicken is thoroughly cooked, remove the skillet from heat. Garnish with chopped parsley before serving.
Serve the chicken hot with a generous spoonful of creamy mushroom sauce. Pair it with steamed vegetables or a salad for a complete Whole30 meal.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 960 mg | 20% | |
*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.
