This Creamy Chicken with Mushroom Sauce is an easy, flavorful weeknight dinner. Full-fat coconut milk gives the sauce a silky, dairy-free richness while mushrooms, thyme, and Dijon mustard add a subtle French-inspired depth. Serve with mashed potatoes, polenta, buttered noodles, or roasted vegetables for a warm, comforting meal. Gluten-free, dairy-free, egg-free.
A Seriously Comforting One-Pan Meal
Chicken and mushrooms simmered in a single pan create a rich, savory sauce with minimal fuss. Cooking everything together lets the flavors meld, producing an indulgent-tasting dish made from simple, wholesome ingredients. This recipe is flexible — stir in spinach for extra greens, swap polenta or noodles for your base, or pair with roasted vegetables. Ready in about 35 minutes, it’s a cozy, satisfying dinner for chilly nights.
Ingredients and Substitutions
Chicken thighs — Boneless, skinless thighs cook quickly and stay juicy. Substitute chicken breasts for a lighter option.
Dried thyme — Adds a woodsy, herbal note. Use 2 teaspoons fresh thyme leaves if you prefer fresh herbs.
Olive oil — For caramelizing the chicken and mushrooms. Avocado oil works well, too.
Baby bella mushrooms — Mild, nutty, and firm; any mushroom variety or a blend of wild mushrooms will change the flavor profile slightly.
Garlic — Fresh garlic gives the best flavor; pre-minced garlic is an acceptable shortcut.
Coconut milk — Full-fat coconut milk creates a creamy, dairy-free sauce. Substitute heavy cream if dairy is acceptable.
Chicken broth — Low-sodium broth adds savory depth; use vegetable broth for a non-meat option.
Dijon mustard — Brightens the sauce with a tangy, savory note. Wholegrain mustard is an alternative.
Arrowroot powder — A gluten-free thickener; use cornstarch or tapioca starch if needed.
Parsley — Fresh parsley for garnish; fresh thyme or tarragon also work.
Salt and black pepper
How to Make Creamy Chicken with Mushroom Sauce
Step 1: Pat the chicken dry and season both sides with salt, pepper, and thyme. Heat olive oil in a large skillet over medium heat. Add the chicken and cook 5–6 minutes per side until golden and cooked through (internal temperature 165°F). Remove the chicken and set aside.
Step 2: In the same skillet, add the mushrooms and cook 5–6 minutes until browned and softened. Stir in the garlic and cook for about 30 seconds. Add the coconut milk, chicken broth, and Dijon mustard, stirring to combine.
Step 3: Whisk arrowroot powder with 1 tablespoon of water in a small cup to make a slurry, then stir it into the sauce. Simmer 3–5 minutes, stirring occasionally, until the sauce is slightly thickened.
Step 4: Return the chicken to the skillet and spoon sauce over the top. Simmer 2–3 minutes to warm through. Garnish with chopped parsley and serve warm.
Variations
- Stir in a few handfuls of baby spinach at the end to add vegetables and color.
- Add a splash of gluten-free tamari for a richer, savory finish.
- Garnish with chopped fresh tarragon for a brighter herbal note.
- For extra fiber and protein, stir in a drained can of white beans or butter beans.
Recipe tips
- Mix arrowroot powder with water before adding it to the skillet to prevent clumps and ensure a silky sauce.
- Coconut milk lends a mild coconut flavor. For a more neutral dairy-free cream, soak raw cashews and blend them into cashew cream as an alternative.
- Stir in a pinch of nutritional yeast for a subtle, cheesy note without dairy.
Serving suggestions
This dish pairs well with a simple salad, rice, or steamed vegetables. Other great options include mashed potatoes, roasted carrots and zucchini, cooked spaghetti squash, millet tabbouleh, baked polenta fries, or a flatbread.
More Chicken Recipes
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Sheet Pan Chicken and Sweet Potatoes with Broccoli
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Lemon Garlic Chicken with Potatoes
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Chicken and Sweet Potato Soup
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Healthy Chicken and Broccoli Skillet
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📖 Recipe
Creamy Chicken with Mushroom Sauce
Ingredients
- 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
Instructions
- Pat chicken dry and season both sides with salt, pepper, and thyme. Heat olive oil in a large skillet over medium heat.
- Add the chicken and cook 5–6 minutes per side until golden and cooked through (internal temperature 165°F). Remove the chicken and set aside.
- In the same skillet, add the mushrooms and cook 5–6 minutes until browned and softened. Stir in the garlic and cook about 30 seconds.
- Add the coconut milk, chicken broth, and Dijon mustard. Whisk arrowroot powder with 1 tablespoon water to make a slurry, then stir it into the sauce. Simmer 3–5 minutes until slightly thickened.
- Return the chicken to the skillet, spoon sauce over the top, and simmer 2–3 minutes to warm through. Garnish with parsley and serve.
Notes
Storage: Cool leftovers, transfer to an airtight container, and refrigerate up to 3 days.
Reheating: Warm in a skillet over medium heat with a splash of water, stirring until heated through.
Nutrition
Carbs: 6 g |
Protein: 35 g |
Fat: 23 g