Creamy Mushroom Chicken

This recipe is quickly becoming one of my fall staples—and for good reason. The flavor is absolutely delicious, cozy, and just right for cooler days. It’s super versatile too: you can serve it over potatoes, spoon it on top of rice, or do what I did and enjoy it over creamy mashed cauliflower (highly recommend!).

The best part? It’s a no-fuss dish that comes together in under 40 minutes start to finish. Plus, it’s gluten-free and dairy-free, so it’s easy to share with just about anyone at the table.

Ingredients

• 2–3 tbsp olive oil

• 1 ½ lbs thinly sliced chicken breast

• Salt & black pepper, to season

• 3 tbsp almond flour

• 1 tbsp arrowroot flour

• 1/2 tbsp arrowroot flour + 1/2 tbsp cold water (for thickening)

• 1 yellow onion, diced

• 4 garlic cloves, minced

• 12 oz baby bella mushrooms, sliced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp dried thyme

• 1 tsp dried oregano

• ¼ cup dry red wine

• ½ cup chicken broth

• 1 cup full-fat coconut milk

• ⅓ cup fresh parsley, chopped

Instructions

1. Prep the chicken In a shallow bowl, combine almond flour and arrowroot flour. Season chicken breasts with salt and pepper, then lightly coat in the flour mixture.

2. Cook the chicken Heat olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 6–7 minutes per side, until golden brown and cooked through (internal temp should reach 165°F). Transfer chicken to a plate and set aside.

3. Sauté the aromatics In the same skillet, add the diced onion (with a little more oil if needed). Cook until softened and translucent, about 4–5 minutes. Stir in the garlic, thyme, oregano, salt, and pepper, and sauté for another 1–2 minutes until fragrant.

4. Cook the mushrooms Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until softened and slightly browned.

5. Deglaze the pan Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes to reduce slightly.

6. Make the sauce Stir in the chicken broth and coconut milk.

7. Add arrowroot to thicken Combine 1/2 tbsp of arrowroot and 1/2 tbsp of cold water and whisk until combined then add to pan. Bring to a gentle simmer and let the sauce thicken for 5–7 minutes stirring occasionally.

8. Finish the dish Return the chicken to the skillet, spooning sauce over the top. Simmer together for 2–3 minutes. Sprinkle with fresh parsley before serving.

Serving Ideas

Serve this dish over creamy mashed potatoes, fluffy rice, or mashed cauliflower for a lighter option.