Paleo Chicken with Mushroom Cream Sauce

Total time40 min

Prep time10 min

Cook time30 min

Creamy mushroom sauce over golden-seared chicken feels like the kind of restaurant dish that should be off-limits, but this version pulls it off beautifully without a drop of dairy or a grain of flour in sight. The secret is full-fat coconut milk, which simmers down into a rich, velvety sauce that tastes indulgent without any of the ingredients that would knock this out of grain-free, dairy-free territory. A small arrowroot slurry does the thickening work that cornstarch usually handles, giving the sauce that perfect coat-the-back-of-a-spoon consistency. Deeply browned cremini mushrooms, minced garlic, fresh thyme, and a splash of white wine vinegar build layers of savory flavor before the coconut milk ever hits the pan. The chicken breasts are seared hard in avocado oil until they develop a deep golden crust, then nestled back into the sauce to finish — keeping them juicy and letting every bite soak up that earthy, herb-forward goodness. This recipe serves four, making it an easy weeknight dinner that feels anything but ordinary. A scatter of fresh parsley at the end brightens the whole plate and makes it look like you really tried.

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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
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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.

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