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Creamy Mushroom Chicken

Creamy Mushroom Chicken: A Quick, Cozy Dinner Delight

Creamy Mushroom Chicken is a cozy, dairy-free, and gluten-free dish ready in just 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Adds richness and helps sauté the chicken and vegetables efficiently.
  • 1 cup Low-Sodium Chicken Broth Creates the base for the rich sauce; going low-sodium prevents oversalting without compromising flavor.
  • 1 cup Full-Fat Coconut Milk A fantastic dairy-free alternative that provides the creamy texture essential for this dish.
  • 1 teaspoon Kosher Salt Essential for enhancing flavors throughout the dish.
  • 1/2 teaspoon Ground Black Pepper Adds a touch of warmth and spice.
For the Chicken
  • 1 pound Chicken Breast Thinly sliced for quicker cooking and tender results.
  • 1/4 cup Tapioca Flour A gluten-free thickener that creates a light coating and helps the sauce cling.
For the Vegetables
  • 1 medium Yellow Onion Finely diced for even cooking.
  • 3 cloves Garlic Freshly minced for the best intensity.
  • 8 ounces White Mushrooms Sliced to cook quickly and blend beautifully.
For Seasoning
  • 1/2 teaspoon Dried Thyme Herb providing depth and warmth.
  • 1/2 teaspoon Dried Oregano Herb providing depth and warmth.
For Garnish
  • 2 tablespoons Fresh Parsley Optional, adds color and freshness.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
  2. Coat thinly-sliced chicken breast in tapioca flour, then sauté in the skillet for 4-5 minutes on each side until golden brown.
  3. In the same skillet, sauté finely diced yellow onion and minced garlic for 2-3 minutes until translucent and fragrant.
  4. Add sliced white mushrooms, season with kosher salt, black pepper, thyme, and oregano, cooking for another 4-5 minutes.
  5. Pour in 1 cup of low-sodium chicken broth and 1 cup of full-fat coconut milk, stirring to combine, and bring to a simmer.
  6. Return chicken to the skillet, submerging it in the sauce, and let simmer for 3-4 minutes to heat through.
  7. Serve immediately, garnished with freshly chopped parsley, alongside rice or quinoa.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

Store creamy mushroom chicken in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.

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