Cream of Mushroom Chicken

This dish is the definition of comfort food! I love a creamy sauce and this recipe truly delivers! My Cream of Mushroom Chicken is an easy one pan meal, that can be cooked in 30 minutes! The cream of the sauce, the warmth of the spices and buttery texture of these mushrooms create an extraordinary dinner.

This Cream of Mushroom Chicken recipe has the most savory, tender pan-fried chicken, and is smothered in a garlicky mushroom sauce. The best part? It’s quick and easy as it can be on your table in half an hour. 

As an Amazon affiliate, I earn on qualifying purchases. As always, these opinions are my own and I will never recommend anything I wouldn’t use myself. You can find my disclosure here.

I LOVE how this is a one pan dinner! Not only does this make the dishes lighter, it takes the thought out of sides which is helpful for weeknights!

Also BONUS! The fact that this only takes 30 minutes from start-to-finish truly makes this excellent for weeknights. However, as simple as this is to throw together, you are going to want to make this for guests! It is a crowd-pleaser!

This dish is also Whole30. IF you are on a round of Whole30 this pairs WONDERFULLY with compliant mashed potatoes! Otherwise, mashed cauliflower will work great too–if you feel you need the extra sides.

Cooking Tips:

• First, get yourself some FRESH thyme! It will make all the difference in flavor in the dish.
• I use this RECIPE for the almond milk. However, in a pinch this is my go-to brand: Califia Farms Unsweetened Almond Milk. Both these milks have been tested and work well to thicken when simmered down.
• Finally, IF you have any problems getting the liquid to thicken try these trouble shooting methods: First, take the pan off the heat, the cream will continue to thicken as it rests. Second, if after 5 minutes your sauce is too watery, whisk in 1 tablespoon of arrowroot powder and then turn up the heat, vigorously whisking until it thickens.

For my Money-Saving-Tip: I would recommend using chicken cutlets or tenders. Chicken breasts can be pricey. So if you are looking to shave a few dollars off your dinner, this will work as well! (Just cut the simmer time in half!)

THANKS FOR STOPPING BY!

Are you are on the lookout for more chicken inspired recipes? Feel free to check out my 2-Ingredient Slow Cooker Peach BBQ Chicken Recipe.

As always, I’d love to hear how you enjoyed this Cream of Mushroom Chicken recipe! So don’t forget to come back and let me know your thoughts! What is your fave one-pan meal?

Print Recipe

Cream of Mushroom Chicken

My Cream of Mushroom Chicken is an easy one pan meal, that can be cooked in 30 minutes! The cream of the sauce, the warmth of the spices and buttery texture of these mushrooms create an extraordinary dinner.

Course

Main Dish

Cuisine

American

Keyword

AIP, Paleo, Whole30

Cook Time

30 minutes

Servings

people

Ingredients

• 3 tbsp Coconut Oil
• 4 boneless, skinless Chicken breasts
• 1 package (8 oz) baby bella mushrooms
• 2 yellow Onions
• 1.5 cups Almond Milk coconut milk works as well
• 2 springs Thyme
• 4 cloves garlic
• 1/4 tsp Salt
• 1/4 tsp ground black pepper

Course Main Dish Cuisine American Keyword AIP, Paleo, Whole30 Cook Time 30 minutes Servings people Ingredients 3 tbsp Coconut Oil 4 boneless, skinless Chicken breasts 1 package (8 oz) baby bella mushrooms 2 yellow Onions 1.5 cups Almond Milk coconut milk works as well 2 springs Thyme 4 cloves garlic 1/4 tsp Salt 1/4 tsp ground black pepper

Instructions

1. In a large skillet on high heat, melt 2 tablespoons of coconut oil.
2. Once the coconut oil is heated, place chicken breasts on the pan. Allow the chicken to sear on each side until golden brown. (About 3 minutes each side.)
3. While the chicken is searing, chop onions, mushrooms, garlic and thyme.
4. Remove the chicken from the pan and set aside.
5. Add one tablespoon of coconut oil to the pan, then onions, mushrooms, and garlic. Stir occasionally until the onions are golden brown.
6. Once the veggies are sauteed, pour almond milk over them.
7. Place the chicken breasts right on top of the veggies. Sprinkle the dish with salt, pepper, and thyme.
8. Cover the pan and allow it to simmer on medium-low heat for 15 minutes.
9. After 15 minutes, remove the lid and allow the milk to reduce for 5 minutes on high heat.
10. Once the chicken reaches 165 degrees, remove the pan from the burner and let it rest for 5 minutes.
11. Serve and enjoy!