Description

This Chicken with Mushroom Sauce is a quick and satisfying meal that combines tender chicken thighs with savory mushrooms and a creamy coconut sauce. Ideal for busy evenings or a cozy night in, this dish is a favorite for its simple preparation and rich flavors.

Ingredients

Scale

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

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Instructions

Pat the chicken dry and season both sides with sea salt, black pepper, and dried thyme.
Heat the olive oil in a large skillet over medium heat.
Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced mushrooms. Cook for 5-6 minutes until browned and softened, then stir in the minced garlic and cook for an additional 30 seconds.
Pour in the coconut milk, chicken broth, and Dijon mustard, stirring to combine.
Whisk the arrowroot powder with 1 tablespoon of water in a small cup, then stir it into the sauce. Simmer for 3-5 minutes, stirring periodically, until the sauce thickens slightly.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2-3 minutes, garnish with fresh parsley, and serve warm.

Notes

Feel free to substitute chicken breasts if preferred.
For a lower-fat option, use light coconut milk instead of full-fat.
Serve with rice or vegetables for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 440
Sugar: 3g
Sodium: 780mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 40g
Cholesterol: 130mg