Food

30-Minute Creamy Mushroom Chicken (Paleo, Keto)

Creamy Mushroom Chicken made dairy-free and gluten-free with 11 basic ingredients. Ready in 30 minutes, this nourishing dish is amazing served with rice, noodles or vegetables!

Dairy-Free Paleo Keto Creamy Mushroom Chicken. An easy 30-minute recipe that is loaded with flavor and luscious cream sauce.

If you’ve seen my Creamy Pesto Chicken and my 30-Minute Creamy Lemon Garlic Chicken, you know I’ve been on a bit of a creamy chicken bender.

There’s just something about tender chicken in a flavorful creamy sauce that does me well each and every time.

Just like the above mentioned recipes, this Creamy Mushroom Chicken is dairy-free, grain-free, and both paleo and keto. 

A combination of broth and full-fat canned coconut milk thickened with some gluten-free flour is what gives us that thick, flavorful sauce. 

In case you’re worried whether or not you can taste the coconut milk, no worries – you cannot! There is so much flavor from the onion, garlic, mushrooms and chicken that there is no detection of coconut. Plus, we don’t need very much in order to make the sauce nice and creamy.

Creamy Mushroom Chicken (dairy-free, paleo, keto, whole30, healthy)

This creamy chicken recipe results in super saucy tender chicken, which is so lovely for those of us who take advantage of that sauce with rice. There’s just nothing like saucy rice in my book!

Dishes like this typically go on a hefty pile of brown rice and sautéed veggies for me. I mix everything together in a hodgepodge of color and joy and savor every bite!

Ingredients for Creamy Mushroom Chicken:

Avocado Oil: Used for sautéing the onion, garlic, and mushrooms, I like using avocado oil due to its high smoke point and neutral flavor. If you aren’t dairy-free, you might as well use butter! It’ll lend that creamy amazing flavor that nothing but butter can achieve 😉

Onion, Garlic, Mushrooms: Those all-star ingredients that make this dish incredibly tasty with the creamy, earthy, tangy flavors. We sauté the onion long enough to where it is almost caramelized, which emboldens the flavor even more.

Boneless Chicken Breasts: The star of this mushroom fiesta! I use boneless chicken tenders, which are already cut thinly. You can also buy thinly sliced chicken breast cutlets/fillets. If you pick up standard boneless chicken breasts, simply slice them in half lengthwise such that they are thinner fillets. This ensures the chicken cooks quickly, evenly, and remains tender.

Chicken Broth & Full-Fat Canned Coconut Milk: The liquids for that ultra amazing sauce! A combination of chicken broth and full-fat canned coconut milk yields a rich and creamy sauce that still tastes light and isn’t overly heavy. 

Be sure to use canned coconut milk, not the coconut milk in a carton as we want the fat (coconut milk from the carton is very low in fat and contains mostly water and other preservatives and emulsifiers).

If you aren’t dairy-free, feel free to swap the canned coconut milk for heavy cream or half & half. Just be sure to add it at the very end so that it doesn’t boil and separate.

Tapioca Flour: A touch of tapioca flour is what thickens the sauce into that creamy bliss. You can swap it out for regular gluten-free all-purpose flour, cornstarch or arrowroot flour if you’d like.

Liquid Aminos, Mustard, Dried Parsley, Sea Salt & Pepper: Each of these ingredients enhances the flavor of the dish. You can increase or decrease the amounts according to your personal taste. If you don’t do soy, omit the liquid aminos or replace it with coconut aminos, cider vinegar, or lemon juice.

Let’s make it, shall we?

Creamy Mushroom Chicken made dairy-free, keto, paleo, grain-free and whole30. Easy to prepare, lusciously creamy and healthy

How to Make Creamy Mushroom Chicken:

Heat the avocado oil in a large cast iron skillet or thick-bottomed pot (such as a Dutch oven) over medium-high heat. Sprinkle both sides of the chicken with sea salt and place on the hot surface. Brown for 2 to 3 minutes per side, then transfer to a plate and continue browning the rest of the chicken. 

Brown the chicken in a skillet

Once all of the chicken is browned (note: it shouldn’t be cooked through yet), set it aside on a plate while you prepare the rest of the recipe.

Transfer browned chicken to a plate

Keeping the skillet on medium-high heat, add the yellow onion to the skillet and sauté, stirring occasionally, until the onion begins to brown, about 8 minutes.

Add the mushrooms and garlic and continue cooking, stirring occasionally, until the onion has caramelized and the mushrooms have browned and reduced in size, about another 5 to 8 minutes.

Note: if the vegetables begin sticking to the pan at any point, add a little water or chicken broth to deglaze the pan.

Saute the onion and mushrooms in a pot

Note: you can brown the chicken and sauté the onion and mushrooms in two separate skillets or pots simultaneously to save time. This will increase the amount of cleanup but cut down on prep time.

While the vegetables are cooking, add the ingredients for the sauce (chicken broth, coconut milk, flour, coconut aminos, lemon juice, mustard, dried parsley, sea salt and black pepper) to a large measuring cup or mixing bowl and whisk until well-combined.

Stir together the ingredients for the creamy sauce

Once the mushrooms and onions have caramelized, add the chicken back into the skillet and pour in the sauce.

Transfer the chicken back into the pot with the sautéed onion and mushrooms

Bring everything to a full boil and cook for 10 to 15 minutes, or until the sauce is very thick and the chicken has cooked through.

Pour the sauce into the pot and bring to a full boil

Serve Mushroom Chicken with a choice of side dishes and enjoy! 

Serve mushroom chicken with brown rice or noodles

My Lemon Garlic Rosemary Rice, Pesto Smashed Potatoes or my Roasted Garlic Mashed Cauliflower (for a low carb option) are excellent pairings! 

Recipe Adaptations:

  • Use bone-in skin-on chicken thighs instead of breasts if you prefer thighs! You will likely need to cook the chicken for an additional 10 or so minutes – be sure to use a meat thermometer!
  • Swap the coconut milk for heavy cream if you do dairy. Simply add it at the end of the cooking process so that it doesn’t boil. You can also use butter instead of avocado oil for that rich buttery flavor.
  • If you cook with wine, add ⅓ cup of dry white wine. It will result in show-stopping intoxicating flavor!
  • Replace the tapioca flour with gluten-free all-purpose flour, regular all-purpose flour, cornstarch, or arrowroot flour.

And that’s it! Your ticket to a meal that feels remarkably fancy yet is downright simple and easy to prepare!

More Insanely Delicious Chicken Recipes:

Creamy Mushroom Chicken - dairy-free, paleo, keto, grain-free, deliciously flavorful chicken recipe to keep weeknight eating delicious!

Mushrooms + chicken + sauce LET’S GO!

If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!

Ingredients

  • 2 Tbsp avocado oil
  • 1 ½ lbs boneless skinless chicken breasts or tenders*
  • 1 medium-sized yellow onion, finely chopped
  • 3 cloves garlic
  • 8 ounces baby bella mushrooms, chopped
  • 2 cups chicken broth
  • 1 cup full-fat canned coconut milk
  • 2 Tbsp tapioca flour or gluten-free all-purpose flour
  • 1 Tbsp coconut aminos, liquid aminos or soy sauce
  • 1 Tbsp stone ground mustard
  • ½ tsp dried parsley
  • 1/4 tsp sea salt, to taste
  • ½ tsp black pepper, to taste

Instructions

  1. Heat the avocado oil in a large cast iron skillet or thick-bottomed pot (such as a Dutch oven) over medium-high heat. Sprinkle both sides of the chicken with sea salt and place on the hot surface. Brown for 2 to 3 minutes per side, then transfer to a plate and continue browning the rest of the chicken. Once all of the chicken is browned (note: it shouldn’t be cooked through yet), set it aside on a plate while you prepare the rest of the recipe.
  2. Keeping the skillet on medium-high heat, add the yellow onion to the skillet and sauté, stirring occasionally, until the onion begins to brown, about 8 minutes. Add the mushrooms and garlic and continue cooking, stirring occasionally, until the onion has caramelized and the mushrooms have browned and reduced in size, about another 5 to 8 minutes. Note: if the vegetables begin sticking to the pan at any point, add a little water or chicken broth to deglaze the pan.
  3. Note: you can brown the chicken and sauté the onion and mushrooms in two separate skillets or pots simultaneously to save time. This will increase the amount of cleanup but cut down on prep time.
  4. While the vegetables are cooking, add the ingredients for the sauce (chicken broth, coconut milk, flour, coconut aminos, lemon juice, mustard, dried parsley, sea salt and black pepper) to a large measuring cup or mixing bowl and whisk until well-combined.
  5. Once the mushrooms and onions have caramelized, add the chicken back into the skillet and pour in the sauce. Bring everything to a full boil and cook for 10 to 15 minutes, or until the sauce is very thick and the chicken has cooked through.
  6. Serve Mushroom Chicken with a choice of side dishes and enjoy!

Notes

*If using chicken breasts, slice them in half to create thinner cutlets.

**If you cook using wine, add ⅓ cup dry white wine, such as sauvignon blanc.

Nutrition Information

Yield 4

Serving Size 1 of 4

Amount Per Serving

Calories 505Total Fat 31gCarbohydrates 7gFiber 2gSugar 4gProtein 42g

30-Minute Mushroom Chicken - dairy-free, gluten-free, delicious healthy dinner recipe ready in 30 minutes with 11 ingredients!



Source
30-Minute Creamy Mushroom Chicken (Paleo, Keto) is written by Julia for www.theroastedroot.net

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