Creamy Chicken with Mushroom Sauce

Creamy Chicken with Mushroom Sauce

This Creamy Chicken with Mushroom Sauce is a simple, weeknight dinner that's packed with flavor. Coconut milk creates a silky, dairy-free sauce, while mushrooms, thyme, and mustard bring a sophisticated French touch. Serve it up with mashed potatoes or roasted vegetables for a comforting meal on a cold evening. Gluten-free, dairy-free, egg-free.

Course Main Course

Cuisine French

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 25

Servings servings

Calories 371kcal

Author Tessa

Ingredients

1 ½ pounds boneless skinless chicken thighs or breasts
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried thyme
2 tablespoons olive oil
8 oz baby bella mushrooms sliced
3 garlic cloves minced
¾ cup full-fat coconut milk
½ cup chicken broth
1 teaspoon Dijon mustard
2 teaspoons arrowroot powder
fresh parsley for garnish

US Customary - Metric

Instructions

Pat chicken dry and season both sides with salt, pepper, and thyme. Heat olive oil in a large skillet over medium heat.
Add chicken and cook 5–6 minutes per side until golden and cooked through (internal temp 165°F). Remove from skillet and set aside.
In the same skillet, add mushrooms. Cook 5–6 minutes until browned and softened. Stir in garlic and cook 30 seconds.
Add coconut milk, chicken broth, and Dijon mustard. Stir to combine. Whisk arrowroot powder with 1 tablespoon water first in a small cup, then stir into sauce. Simmer 3–5 minutes, continuing to stir periodically, until slightly thickened.
Return chicken to skillet and spoon sauce over top. Simmer 2–3 minutes. Garnish with parsley and serve warm.

Notes

Storage: Allow leftovers to cool then transfer to an airtight container. Store in the refrigerator for up to 3 days.

Reheating: Warm leftovers in a skillet over a medium heat with a splash of water, stirring occasionally, until piping hot throughout.

Nutrition