Whole30 Chicken with Mushrooms
Elevate your dinner routine with this comforting and flavorful Whole30 Chicken with Mushrooms recipe, perfect for busy weeknights or a wholesome weekend meal. Tender, golden-browned chicken breasts are simmered in a creamy, dairy-free mushroom sauce infused with the earthy notes of fresh thyme and a tangy touch of lemon juice. Featuring nutrient-rich coconut cream and umami-packed mushrooms, this Whole30-compliant dish is gluten-free, paleo-friendly, and made with simple, wholesome ingredients in just 40 minutes. Serve this savory chicken over a bed of cauliflower rice or alongside roasted vegetables for a complete and satisfying meal that fits your clean-eating goals while delivering indulgent flavor.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 10 ounces, sliced mushrooms
- 1 cup chicken broth
- 0.5 cup coconut cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts with salt and 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 sear for 3-4 minutes on each side, until golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil.
Add the diced onion and sauté for about 2-3 minutes until soft.
Stir in the minced garlic and cook for another 30 seconds.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, until they are browned and have released their moisture.
Pour the chicken broth into the skillet and use a spatula to scrape up any browned bits from the bottom.
Reduce the heat to medium and stir in the coconut cream, ensuring it is well blended with the broth.
Return the chicken to the skillet, along with any juices that have accumulated.
Add the fresh thyme, and adjust seasoning with additional salt and pepper, if needed.
Cover the skillet and let the chicken simmer in the mushroom sauce for about 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Finish with a squeeze of lemon juice to brighten the flavors.
Serve immediately, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 18.6 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 834 mg | 18% | |
*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.
