Day 2 of the EASY Weeknight Chicken Dinners “theme week” and we’ve got this delicious Dairy Free Creamy Mushroom Chicken Skillet!
(Check out the other two recipes in this series for One Pan Greek Lemon Chicken with Lemon Cauliflower Rice and Slow Cooker General Tso’s Chicken!)
This recipe reminds me of chicken marsala but lighter and brighter. Just a few simple ingredients is all you need to make this creamy skillet dinner! It’s perfect with some paleo pasta, cauliflower rice, or just a nice side salad to round it out.
I started by dredging chicken cutlets in a bit of seasoned tapioca flour and searing it off in a hot skillet. This allows a nice golden crust to form and gives a crunch to the chicken. After that I removed the chicken and added in a bit of ghee, some sliced mushrooms, and garlic.
After cooking for a few moments I poured in some white wine to deglaze the pan and scrape up all the brown toasty bits on the bottom. If you’re avoiding alcohol you can use chicken or vegetable stock in its place. Then I stirred in some coconut cream to make the sauce nice and thick and oh so rich. Add the chicken back in for a few moments and you’ve got dinner!
So easy!
Also, I know what you’re thinking…you’re thinking since this has coconut milk in it that it will taste sweet and not like a normal cream sauce. Well, it doesn’t, promise! The mushrooms, garlic, and wine cut that faint coconut taste out leaving only a savory cream sauce behind.
There’s one more recipe in this series coming to you on Friday! You can find the first one here. I hope you’re enjoying these easy recipes so far! Let me know if you have an idea for a theme week!
RECIPE CARD
Dairy Free Creamy Mushroom Chicken
This recipe reminds me of chicken marsala but lighter and brighter.
Ingredients
Please ensure Safari reader mode is OFF to view ingredients.
- 1.5 lbs chicken cutlets
- 1/4 cup tapioca flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon ghee
- 8 ounces mushrooms (sliced)
- 4 cloves garlic (minced)
- 1/2 cup white wine
- 1/2 cup coconut cream
- fresh parsley (for serving)
Instructions
More TIPS about this paleo recipe in the post above!
- Heat the olive oil over medium high heat in a stainless steel or cast-iron skillet. Mix together the tapioca, salt, and pepper on a plate. Dredge the cutlets through the tapioca letting the excess fall off. Add to the pan and cook 4 minutes per side until golden and cooked through. Remove and set aside.
- Add the wine and ghee or olive oil to the pan along with the mushroom and garlic with a pinch of salt. Cook for 2 minutes while stirring. Add in the coconut cream and stir until melted. Add the chicken back into the skillet along with any accumulated juices. Cook another minute or so until the chicken is heated through. Garnish with parsley and serve.
© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wickedspatula or #wickedspatula!
15 Comments
Karen
I love this recipe! We have it once a week. I was out of coconut milk so I substituted that with unsweetened cashew yogurt. It worked great! Thank you for sharing this recipe!! ❤️
Maddy
Delicious! We put it over rice ! I’d double the sauce and mushrooms next just because it was so good.
Sheela
This recipe tasted really good, we omitted the ghee since we are 100% dairy free due to allergies in the family. Cooked on a cast iron skillet and chicken was tender!
Amber
Tried this tonight. It was really yummy. I didn’t have parsley so I used thyme. I served it with some pumpkin gnocchi.
Lisa
I doubled the recipe and used real butter (doesn’t bother me) and also I used Oat Milk instead of coconut milk. It tasted delish, but I did notice that my sauce broke! Not sure what caused it. Also mine was the opposite of runny, it congealed up -like too much tapioca? But all in all it was still delicious tho it didn’t look very pretty.
Julie Needham
I’m new to gluten and dairy free eating. I’ve missed cream dishes very much. This recipe was not only easy it is completely satisfying. I subbed Country Crock avocado oil instead of ghee, tasted great. Hubby loved it! Paired with Chinese broccoli and salad, a well rounded meal!
NA
I love the flavor of this dish, my sauce came out a bit runny. Any suggestions?
Mari Coggins
Can I use a nondairy butter substitute instead of ghee?
I’m confused, how is this dairy free when it has ghee in the recipe. That is butter made from cow’s milk? Although grass feed and lactose free, it is not dairy free. There is a BIG difference! If you have an allergy to dairy you are going to have an anaphylactic reaction and when you are lactose intolerant it gives you an upset stomach. I don’t mean to sound ugly but some people don’t understand the difference and it can become a scary situation real quick. Lol! Been there, have the hospital band to prove it.
Lauren
Hi Mari, I haven’t tried it with a non-dairy butter substitute, but have tried it with olive oil and that works. Many people who can’t tolerate dairy are okay with ghee since it does not have the proteins that cause issues for many people, but of course each person is different and it’s ultimately up to you to know what foods you can tolerate. Sorry to hear you had issues with it in the past – definitely don’t use ghee if it doesn’t go over well for you. 🙂
Jennifer
This recipe is absolutely delicious! It is my first dairy free “cream” sauce and my entire family loved it!
Cary
I’ve made this and it was very yummy! Thank you for the recipe. I like to add fresh thyme or rosemary, as well. The recipe is missing the part about adding the wine, but you mention it in the steps above the recipe. Thanks for this great recipe. I have enjoyed several from your site so far and look forward to trying others.
Lauren
Hi Cary! I’m so glad you enjoyed this! Thanks for pointing out the missing step.
Faleen
I have copied the recipe for use soon and do notice something that i had not looked at closely before….the recipe IS NOT DAIRY FREE. I know i can use Smart Balance as a substitute….but……ghee is made from clarifying butter…it is pure dairy.
DONNA KUCK
Faleen,
Ghee is clarified butter, so it is mostly butter fat with the milk solids removed. The milk solids contain the milk protein and the milk sugar. If you want dairy-free because of being vegan, then you don’t want to use ghee. If you are wanting dairy free because of an allergy, then you may or may not want to use the ghee because it may not be completely free of casein or lactose.
Donna
Faleen
I cannot begin to tell you how thrilled i am to see that you list actual suggestions for types of wine…..i see so many recipes where they say ‘sweet’ or ‘dry’ etc and i dont have a clue….and so many times i have written to the poster or the person who runs the page and told them specifically the i am NOT asking for brand/winery since i know most prefer to be paid for that type of advertisement…and i also include the sentence that says that i know i should use q wine that i would actually consider drinking and not the salt laden stuff in the supermarket shelf and yet they still come back with the answer that i should use what i prefer to drink….in that case, if it something i would drink i guess Crystal Light lemonade would be the liquid of choice….thank you again,…p.s. i hope my spelling was correct, the print here is such light gray i can barely see what is on my screen…so please forgive.