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