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Creamy Mushroom Chicken (Dairy Free)

By Mangia Paleo June 5, 2016 Uncategorized 11 Comments

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HOLY SHITTAKE! This is the best Sunday night comfort dinner. Um. Guys? I think I found your new favorite one-skillet paleo dish. Seriously…I’m pretty sure I’ve made this approximately 5,001 times since  this recipe was written. If it were up to me I’d eat this weekly. But the line needs to be drawn somewhere, right?

Can you sense my excitement? I just get so excited when a recipe works out and I can share it with you. Especially after my web host server was down for almost a month. Things were quiet around here the month of May. I’m so glad you’ve stuck with me. You’re the best!!

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The amount of flavor in this dish is going to turn boring chicken into a culinary explosion. Right in your face. Right in your mouth. Unless you’re one of those people who can’t stand mushrooms. Probably not the best dinner for you, huh? Replace mushrooms with cubed eggplant or chopped cauliflower and let me know how it turns out.

Lean meats are something I turn to regularly when I’m trying to take care of my gut. It seems to digest much better than red meat. So when things aren’t going so well in the bowels department I’ll cook up some chicken instead of steak. Usually chicken thighs with roasted butternut squash and zucchini are good options for me when my ulcerative colitis is making an appearance. But let’s face it. Bland chicken doesn’t comfort you like this will. Here’s a recipe I’m proud to say is simple, but NOT boring.

mangia-paleo-creamy-mushroom-chicken-dairy-free

Creamy Mushroom Chicken (Dairy Free)
Print Recipe
A one-skillet meal that's easy enough for the weekday. Restaurant quality flavors. Paleo, dairy free, gluten free, autoimmune protocol friendly.
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Creamy Mushroom Chicken (Dairy Free)
Print Recipe
A one-skillet meal that's easy enough for the weekday. Restaurant quality flavors. Paleo, dairy free, gluten free, autoimmune protocol friendly.
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Ingredients
  • 2 12 oz chicken breasts sliced in half
  • 8 ounces baby portobello mushrooms sliced
  • 1 tbsp spicy brown mustard deli mustard (omit for AIP)
  • 1 large shallot chopped to yield 2 heaping tbsp
  • 1 clove garlic chopped
  • 4 sprigs thyme
  • 1 cup chicken broth
  • 2 tsp lemon juice
  • 1 can full fat coconut milk *solidified portion
  • 1 tbsp olive oil
Servings: people
Instructions
  1. Rub chicken with mustard until evenly coated. Then, in a cast-iron skillet sear chicken in 1 tbsp olive oil. About 10 minutes each side depending on thickness. Remove chicken from pan and set aside.
  2. Turn down heat to medium. In the same pan cook garlic and shallot until soft.
  3. Add mushrooms, broth, thyme, lemon juice, and the solidified coconut milk. Continue to cook on medium-high heat until mushrooms begin to soften.
  4. Place the chicken back in the skillet with the mushroom sauce. Let simmer for 5-7 minutes on low-medium heat.
  5. Remove from heat. Plate the chicken and pour the mushroom sauce over the chicken. MANGIA!

My creamy mushroom chicken is paleo, autoimmune protocol friendly, whole30 compliant, and SCD safe after 6 months.

gluten-free-chicken-dinner-recipe

Serving Suggestion

The chicken is tasty on its own. But my favorite way to serve this is over mashed cauliflower aside crunchy asparagus. The cauli-mash holds the sauce and makes for a very savory comfort meal.

Mangia!

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11 thoughts on “Creamy Mushroom Chicken (Dairy Free)”

  2. Diana Kosa

    This looks fabulous! I’d need to use cauliflower, vegetable broth and leeks instead of mushrooms, chicken broth or shallots because of allergies but, otherwise very doable! I’m gonna go for it!

    Reply ↓
  5. dawnette chadwick

    What do you mean by the solidified portion of the coconut milk? (I’m new to dairy free.) Thanks, this looks delicious.

    Reply ↓
    1. Mangia Paleo Post author

      Hi Susan,
      I’m sorry you experienced trouble with this recipe. Could it be possible you used some of the liquid in the coconut milk? It’s important to use full fat coconut milk – the kind in a can so you can use only the hardened solidified portion as listed in the recipe. The only liquid should be from when this melts (usually less than a cup or so).

      It makes me sad to think you wasted food. If your sauce is ever too thin again consider thickeners like tapioca starch and arrowroot powder.

      Reply ↓

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