Creamy Mushroom Chicken
I’ve been loving all kinds of cozy recipes this winter and this creamy mushroom chicken is fitting the vibe perfectly! It’s a new go-to dinner recipe that’s surprisingly dairy and gluten free, plus it’s so simple to put together for a weeknight meal in just about 30 minutes. I actually used to be a mushroom hater back in the day but they’ve really grown on me so a dish like this is a dream! Anyone else?!
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Creamy Mushroom Chicken Ingredient Notes
Tapioca flour: A grain-free thickener that creates a light, crisp coating on the chicken. It also helps the sauce cling better, giving the dish a silky finish. Great for gluten-free cooking without sacrificing texture.
White mushrooms: Earthy and tender, mushrooms soak up the savory flavors of the dish while adding their own umami depth. Their natural juices enhance the creaminess of the sauce. Perfect for cozy, comfort-style meals.
Coconut milk: A dairy-free alternative that brings rich creaminess without overpowering the dish. It balances the savory mushrooms and herbs with a subtle sweetness. Full-fat versions give the sauce a velvety consistency.
Dried thyme: A woody, aromatic herb that pairs beautifully with chicken and mushrooms. It adds depth and warmth to the creamy sauce. Even in small amounts, it enhances the savory profile of the dish.
Creamy Mushroom Chicken
4
servings15
minutes30
minutesI’ve been loving all kinds of cozy recipes this winter and this creamy mushroom chicken is fitting the vibe perfectly! It’s a new go-to dinner recipe that’s surprisingly dairy and gluten free, plus it’s so simple to put together for a weeknight meal in just about 30 minutes. I actually used to be a mushroom hater back in the day but they’ve really grown on me so a dish like this is a dream! Anyone else?!
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Ingredients
2 tablespoons olive oil
1 1/2 pounds chicken breast, thinly sliced (1/4 – 1/3 inch thick)
1/3 cup tapioca flour (or arrowroot flour or cornstarch)
1/2 yellow onion, small dice
4 garlic cloves, peeled and minced
12 ounces sliced white mushrooms
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon oregano
1/2 cup low-sodium chicken broth
1 cup full-fat coconut milk
1.3 cup fresh chopped parsley (for garnish, optional)
Directions
- Add the tapioca flour to a medium bowl. Season the chicken with salt and ground black pepper, then add to the tapioca flour, a few pieces at a time, to coat, and set aside.
- Heat the oil over medium heat in a large skillet. When the oil is heated, add the coated chicken and cook for about 7 minutes on each side, until crisp and at an internal temp of 165F. Remove from the skillet and set aside.
- Drizzle additional oil to coat the skillet, add the diced onion, and cook until translucent. Add in the garlic, salt, ground black pepper, dried thyme, and dried oregano and cook for another 1-2 minutes, until fragrant.
- Stir in the mushrooms and cook for 5 minutes to soften. Pour in the broth and coconut milk, bring the mixture to a simmer and cook, uncovered, for about 5 minutes, to warm.
- Remove the skillet from the heat and add the cooked chicken. Garnish with a sprinkle of chopped parsley.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
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I don’t see where this can be pinned or saved ??
Hi Kathy! It should be fixed now. Thanks for letting me know!
So much flavor! Definitely adding this meal to the rotation!
I am a mushroom girlie; this was delicious and so easy!
Delicious, easy to make, and full of flavor!
This recipe is delicious!! I added some diced asparagus for extra veggies
Hi it says serve immediately but saw this in your meal pep recipes. does it store well to and for how long? I assume in a glass container is good
I saved it overnight in a glass container and it tasted better the day after.
Added this to my dinner rotation! My husband loved it and said it reminded him of a dish called “chicken a la king” from his childhood.
This recipe was easy and so delicious! I served the chicken with the rainbow sheet pan veggies and it was perfection!
This was my third go at a recipe from your page. They have all been so good! This was easy and delicious. Perfect for my husband who eats DF & GF.
What would you suggest as a substitute for the coconut milk? Thank you!
WOW! This recipe is so easy and tasty that it replaced another version I used to make. I’m always heavy handed with my spices so doubled the thyme & oregano. Thank you for another outstanding meal!! 👌
This sounds delicious. Will make this week. Do you have macros ?
Nutritional facts on this dish please?
Hi! Love your dishes! I accidentally bought chicken thighs (bone in and skin on). Could I follow this recipe the same ways, just with thighs? Or could it be modified somehow? Thanks for all your inspiration!
This is a favorite! I love mushrooms so I add baby bella’s and white mushrooms. I make this all the time!!
8/19/26 Really tasty, I added pasta and a salad. Also cooked mushrooms ahead of time and froze them for this.