Creamy Mushroom Chicken

  • Servings: 2
  • Difficulty: medium
  • Rating: ★★★★
  • Print

Succulent chicken in a creamy mushroom sauce - a simple yet elegant dish.


  • 1lb chicken thighs (boneless and skinless)
  • ½ cup arrowroot or tapioca flour
  • 2 tablespoon avocado oil
  • 2 tablespoons garlic (minced)
  • 1 shallot (diced)
  • ½ cup mushrooms (sliced)
  • ½ cup chicken broth
  • 1 tablespoon balsamic vinegar
  • ½ cup coconut milk
  • 1 lemon (juiced)
  • 1 teaspoon salt
  • 2 tablespoons mixed herbs (parsley, thyme, oregano)


  1. Place arrowroot and salt into a bowl. Mix with a whisk.
  2. Dip the chicken thighs into the mixture until they are lightly coated on all sides.
  3. Heat a large skillet over medium heat with avocado oil. Once hot, add the thighs.
  4. Cook the chicken until golden brown. Remove and place on a plate.
  5. Add shallot, garlic, and mushrooms to the skillet. Sauté until mushrooms start to soften.
  6. Pour in the chicken broth, coconut milk, vinegar, and lemon juice.
  7. Stir and reduce to low heat to simmer.
  8. Place the chicken back into the sauce and continue simmering until fully cooked.
  9. If the sauce is too thick, add more chicken stock (little at a time) to reach desired consistency.
  10. Enjoy!


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