If you ever think that eating chicken on the regular gets a little boring, this Chicken with Mushroom-Garlic Cream Sauce is definitely a recipe you need to start making! There’s wine in the mushroom-garlic cream sauce (which is dairy free but not flavor free!), so you can totally reserve this recipe for the next time you are hosting friends for dinner and want to go a little fancier with your meal. But, if you want to make it on a weeknight, it’s got a short ingredient list and requires only one pan, making it a good fit for a busy weeknight too.
Chicken is often thought of as the go-to protein when you’re trying to eat more healthfully. Whether you’re trying to lose weight or clean up your eating by ditching processed foods, chicken will have you covered.
But how often do you think “chicken again?”. I know, eating the same foods over and over can become a drag. Variety is the spice of life, as the popular mantra says, and besides adding spice to your life (or meals, in this case), eating a wider variety of foods has shown to be beneficial to your health too.
The best way to get more variety in your meals, even if you are relying on some of the same sources of protein throughout the week is to change up what flavor additions, sauces, and sides you’re putting with your protein of choice. Not only will you avoid boredom by switching up your sauces, flavorings and sides, you’ll be eating a wider variety of beneficial nutrients in the process and that’s good for your health!
With Valentine’s Day coming up so soon, I decided to make this recipe serve two in case you are making a romantic dinner at home for your special someone. But, if you are cooking for four, the recipe doubles easily!
The sauce uses just a few ingredients, and with the mushrooms, wine, mustard, and thyme, it’s a perfect flavor match for the chicken. The creaminess comes from canned coconut milk rather than dairy based cream or half-and-half. Don’t worry, the coconut flavor from the canned coconut milk doesn’t take over the flavor of the sauce. The other ingredients in the sauce, especially the garlic, thyme and mustard, are strong enough to keep the coconut milk flavor from taking over.
Let’s get to the recipe, shall we?
P.S. Like the idea of adding a bit of variety to your next chicken dinner? Try this Maple-Mustard Chicken with One Pan Roasted Veggies and Crispy Kale or this Roasted Brussels sprouts and Chicken Sheet Pan Dinner.
Chicken with Mushroom-Garlic Cream Sauce How-To Photos:
Chicken with Mushroom-Garlic Cream Sauce (Dairy Free, One Pan)
- 2 tablespoons olive oil
- 2 skinless boneless chicken breast halves (14 to 16 ounces total)
- ½ teaspoon coarse salt
- Freshly ground black pepper
- ¾ cup low-sodium chicken broth or stock
- 1 cup sliced or quartered fresh cremini or button mushrooms
- 1 clove garlic thinly sliced
- ¼ cup dry white wine*
- 2/3 cup canned full-fat coconut milk
- 2 teaspoons coarse mustard
- 1 ½ teaspoons arrowroot starch
- 1 teaspoon chopped fresh thyme
- In a large skillet, heat 1 tablespoon of the oil over medium heat. Sprinkle both sides of chicken with salt and fresh pepper. Add chicken to hot pan. Cook for 8 to 10 minutes or until chicken pieces are well browned, flipping once to brown both sides evenly. Do not try to flip chicken too early or it will stick in the pan.
- Remove skillet from the heat. Carefully add chicken broth to the skillet. Return to the heat. Bring to boiling; reduce heat. Simmer, covered, for 8 to 12 minutes or until chicken is no longer pink (165°F when tested with an instant-read thermometer). Transfer chicken to a plate; cover to keep warm. Reserve ¼ cup of the cooking liquid (note: if you don’t have ¼ cup liquid left in the skillet, add enough additional chicken broth to make ¼ cup); set aside. Discard any remaining cooking liquid from the skillet.
- In the same skillet, cook mushrooms in remaining 1 tablespoon oil over medium heat for 6 to 8 minutes or until mushrooms are just tender and golden brown, stirring occasionally. Stir in sliced garlic; cook about 30 seconds. Remove skillet from the heat. Carefully pour in wine. Return to medium heat. Cook, uncovered, 3 to 4 minutes or until most of the liquid is evaporated.
- In a small bowl whisk together coconut milk, mustard, and arrowroot until completely smooth. Add all at once to skillet with mushrooms. Add reserved ¼ cup chicken cooking liquid. Cook and stir mushrooms and sauce over medium heat until just boiling; reduce heat. Cook and stir 1 minute more. Season sauce to taste with coarse salt and fresh pepper.
- Add cooked chicken to sauce in skillet. Sprinkle with thyme. Turn chicken pieces to coat with sauce. Cook about 1 minute more to make sure chicken is hot. Serve chicken topped with mushrooms and sauce.