Whole30/Paleo Creamy Mushroom Skillet Chicken
Minimal kitchen mess with this easy, creamy mushroom and chicken skillet recipe! Perfect for a night when you don’t want to make a mess and want dinner on the table fast! Whole family approved!
Creamy Mushroom Sauce
- 16 Oz Crimini mushrooms- Chopped
- 2-3 Pinches Kosher Salt
- 2-3 Tbsp Ghee (or preferred cooking fat/oil)
- 3/4 Cup Chicken broth
- 3/4 Cup Coconut Milk
- 3 Cloves Minced Garlic
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Kosher Salt
- 2 Lbs Chicken breast cutlets (thin sliced chicken breasts)
- 1/4 Cup Potato Flour
Warm a large sized skillet to medium heat and add 1 Tablespoon of Ghee
Gather all your Chicken ingredients.
Season chicken with salt and pepper on both sides. No measurement here. just season to your liking. I like a heavier seasoning
Place 1/4 cup of potato flour in a flat bottomed bowl or plate with lip around edge. Coat each chicken cutlet on both sides in potato flour. This is just a light coat, don’t worry if not every spot is coated
once coated, add cutlets to hot skillet, making sure not to crowd the chicken. Cook about 3 minutes on each side. Chicken won’t be cooked through, but that is ok for this step. You’re just doing a light browning.
Work in batches until all the chicken is browned. You may need to add another tablespoon of ghee during this process if your pan gets dry.
Once all of the chicken is browned and set aside, add more ghee to pan if needed and add chopped mushrooms.
Sprinkle mushrooms with 2-3 small pinches of kosher salt and cook down for about 5-7 minutes
Add minced garlic and sauté for another 2 min. Be careful not to burn garlic
Pour in chicken broth and coconut milk, add garlic powder and 1/2 tsp kosher salt. Bring to a boil
Once a boil is reached, turn to low and add chicken back in. Not all of the chicken will be submerged and that is ok. Cover with lid and allow to simmer for 12-15 min.
Your sauce should thicken naturally from the potato flour that is on the chicken, but if you would like it thicker, mix about 1 Tablespoon of potato flour with about 1/4 cup of hot water and stir until a smooth paste is formed. Try to get all of the clumps out. Add small amounts of water slowly if needed.
Remove chicken from pan, add in potato flour paste and stir constantly until desired consistency is achieved. Add chicken back in, and serve!