30-Minute Creamy Mushroom Chicken (Paleo, Keto)
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
505 kcal
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Course
Main Course
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Cuisine
American
30-Minute Creamy Mushroom Chicken (Paleo, Keto)
Description
The 30-Minute Creamy Mushroom Chicken recipe calls for browning boneless, skinless chicken breasts before sautéing finely chopped yellow onion, garlic, and baby bella mushrooms until caramelized. A sauce is made from chicken broth and full-fat coconut milk, thickened with tapioca flour, then flavored with coconut aminos for umami, fresh lemon juice for brightness, stone-ground mustard, dried parsley, salt, and pepper. The chicken is returned to the skillet to finish cooking in the creamy sauce, resulting in moist meat with a hearty mushroom flavor and a velvety texture from the sauce.
This dish can be served on its own or alongside low-carb vegetables or paleo-friendly sides. The savory and slight tang from mustard and lemon complement the earthiness of mushrooms, making it well-rounded and comforting.
Notes suggest slicing chicken breasts into thinner cutlets for faster cooking and optionally incorporating dry white wine during cooking if preferred, which can deepen flavor. These minor adjustments can tailor the dish further to personal taste.
Ingredients
- 2 Tbsp avocado oil
- 1 ½ lbs chicken breast boneless skinless, or tenders
- 1 yellow onion finely chopped, medium-sized
- 3 cloves garlic
- 8 ounces baby bella mushroom chopped
- 2 cups chicken broth
- 1 cup coconut milk full-fat, canned
- 2 Tbsp tapioca flour or gluten-free all-purpose flour
- 1 Tbsp coconut aminos liquid aminos or soy sauce
- 1 Tbsp lemon juice to taste, fresh
- 1 Tbsp mustard stone ground
- ½ tsp parsley dried
- 1/4 tsp salt to taste, sea salt
- ½ tsp black pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve Mushroom Chicken with a choice of side dishes and enjoy!
Notes
- Slicing chicken breasts in half creates thinner cutlets for quicker, more even cooking.
- Adding ⅓ cup dry white wine like sauvignon blanc during cooking enhances flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 505kcal | 25% |
| Carbohydrates | 7g | 2% |
| Protein | 42g | 84% |
| Fat | 31g | 48% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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