When I think of the perfect date night at home, this coconut mushroom chicken is definitely on the menu. I actually had a date this past weekend. We indulged in a salmon and orzo dish with a creamy buttermilk sauce. Of course, I had to come home and make a rendition of that meal.
I do like to indulge in a little dairy every now and again. For me, it’s all about balance. When I see something on a menu that inspires me. I will either ask to adjust the ingredients to my healthy lifestyle or I will indulge in those flavors and then replicate them in my own recipe.
You know I’m not going to glaze over the fact that I had a wonderful date (flipping my hair). I haven’t been on a date in over a year and a half (yes don’t judge me). It was definitely super nice to get dolled up and have a great night with someone other than my girlfriends, siblings or my niece.
I’m sure when you think of a creamy chicken recipe, you think of the addition of heavy cream or Parmesan cheese. But you don’t need that here girl. Our creamy chicken recipe is whole30 friendly, paleo, gluten-free and hella easy to put together. The addition of organic coconut milk, fresh herbs, and lemon juice are the secrets to bringing this dish together.
So, whether you are putting together a romantic date night in, or having a fun girls night. This creamy coconut mushroom chicken is the perfect way to impress your loved ones. You can serve this dish with vegetable noodles or cauliflower rice.
Creamy Coconut Mushroom Chicken
WHOLE30 II PALEO II GLUTEN-FREE
Discover more Whole30 goodness HERE.
Let’s get cooking
Let’s get cooking
Creamy Coconut Mushroom Chicken
Seared chicken thighs finished in a rich dairy free coconut mushroom sauce.
Seared chicken thighs finished in a rich dairy free coconut mushroom sauce.
Prep Time:5 mins
Cook Time:35 mins
Total Time:40 mins
Yields:4 Serves
1X
2X
3X
Ingredients
-
1.5
lbs. bone-in, skin on organic free-range chicken thighs (~5 or 6 thighs))
-
cracked black pepper
-
Smoked paprika
-
3
tbsp. Avocado oil
-
3.5
Ounces shiitake mushrooms
-
2
Garlic Cloves
-
1
tsp. Coconut flour
-
½ Cup coconut milk
-
1
tsp fresh sage leaves
-
1
Cup chicken broth
-
Chopped parsley and fresh lemon juice to serve
Instructions
- To start, slice the mushrooms, mince the garlic and set them aside.
- Now, pat the chicken dry with a clean paper towel.
- season them with salt, pepper, and smoked paprika.
- Heat 2 tbsp of avocado oil in a large skillet and sear chicken thighs for ~7-10 minutes on both sides or until the chicken is cooked through (instant thermometer should read between 162˚F- 170˚F).
- Remove chicken from pan and set aside.
- In the same skillet (with the drippings from the chicken), add the last tbsp of avocado oil.
- Then, add the mushrooms and garlic and sauté until the mushrooms are tender.
- Now, add coconut flour and cook for a couple minutes.
- Then, add the chicken broth to deglaze the pan.
- Stir in the coconut milk and sage leaves and bring to a simmer.
- Now, taste and season with more salt if necessary.
- Simmer sauce for a few minutes, stirring frequently until it thickens (approx. 5-7 minutes).
- To finish, nestle chicken into the sauce, add fresh parsley and continue to simmer on low for a few minutes until all the flavors marry.
- Serve with a squeeze of lemon juice and enjoy.
Notes
- *Please note the nutritional values displayed are for bone-in chicken thighs.
Super easy and tastes delicious! Definitely adding it to the regular dinner rotation. Thanks for the great recipe!
Thank you Michelle! So happy you’ve found something you love.
Do you have the calorie count?
Hi Shirley! The nutritional values should be on the recipe card now. We’ve been adding them to the recipes. With the new site, it’ll take us a few days to add all of them. Thank you for your patience.
This was quite tasty, but my wife did not like it because of the sage. Perhaps sage is best used on beef. Still, thanks for posting a nice recipe.
I’m so glad you enjoyed it! I mean you can use your favorite herb. Does not have to be sage. And actually, sage pairs very well with poultry (chicken, pork, turkey…etc). That’s why most stuffing recipes call for sage. It’s the best herb for this dish, but everyone’s palate is different. Just like some people love cilantro and others don’t. Maybe try rosemary next time or thyme. Thank you again for taking the time to leave such kind words, and making the recipe. So appreciated.
I am very excited to make this tomorrow night for my sons birthday party! we have 14 adults coming. Do you think baby bella mushrooms will be a good substitute for Shiitake?
Absolutely!! Baby bellas would work just as great. I can’t wait to hear how everything goes!! So excited!
Hello!
I am planning to make this, but am wondering if I can sub coconut oil for avocado oil, and regular flour for coconut flour?
Thanks!
Of course! If you are not on a Whole30 or Paleo diet, regular flour works just great. And so does coconut oil.
I loved this dish!!! The flavors were o nice, subtle and aromatic!! I would absolutely make this again! Thank you Charlotte! Love your blog!!
Delicious!! Fast and easy to make! Just be careful not to let the sauce reduce too much. I got side tracked cleaning the kitchen and most of the delicious sauce reduced.
Loved this meal (the spritz of lemon on top was a delightful addition) – easy & delicious! My sauce took a little while longer to thicken up but it eventually did. I also had to sub the chicken broth for beef bone broth & I honestly couldn’t tell.
I am so glad you loved it Annie!! That makes my day.
My husband is very anti-coconut BUT i love coconut anything. I’m wondering if he’ll taste the coconut moreover the other flavors?!?
i Personally don’t think the coconut taste is completely unnoticeable, but it’s very subtle. It does not overpower the other flavors at all! A lot of people have said their families didn’t even know it was coconut.
This dish was husband-approved and it tasted even better the next day for lunch. I had never cooked with coconut milk or shiitake mushrooms–so thank you Charlotte for getting me out of my element. I will definitely be making this again. I start my first whole 30 Jan 2018 and this recipe will be a staple.
Thanks!
You just melt my heart. Isn’t it amazing to try something new? I’m so happy you loved it. Thank you!! and YAY for the January Whole30!