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!
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!
Dairy Free Creamy Mushroom Chicken
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- 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)
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.