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Give your next meal of chicken the royal treatment by making this easy, dairy free Chicken with Mushroom-Garlic Cream Sauce. Even though it’s dairy free, the sauce is creamy, flavorful and satisfying thanks to the addition of a few flavorful ingredients. Plus, this recipe is cooked in one pan, making clean-up a snap.
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5 from 1 vote

Chicken with Mushroom-Garlic Cream Sauce (Dairy Free, One Pan)

Give your next meal of chicken the royal treatment by making this easy, dairy free Chicken with Mushroom-Garlic Cream Sauce. Even though it’s dairy free, the sauce is creamy, flavorful and satisfying thanks to the addition of a few flavorful ingredients.
Servings: 2

Ingredients

  • 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

Instructions

  • 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.

Notes

* When choosing wine to cook with, don’t automatically choose the cheapest wine you see. Go with a wine you will also want to drink since you only use a little for the sauce. Then you can drink a glass with dinner if you like. For this recipe, a Pinot Grigio, Sauvignon Blanc, or Chardonnay will work well.
Note: This recipe can easily be doubled to serve 4.