Anti Inflammatory Paleo Chicken with Mushroom Cream Sauce

Total time40 min

Prep time10 min

Cook time30 min

Anti Inflammatory Paleo Chicken with Mushroom Cream Sauce

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
½ tsp salt
¼ tsp black pepper
2 tbsp avocado oil, divided

For the sauce

12 oz cremini mushrooms, sliced
3 cloves garlic, minced
1 tsp fresh thyme leaves
1 tbsp white wine vinegar
1 cup chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tsp arrowroot starch
1 tbsp cold water
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2
Heat 1 tbsp avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–6 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!