Whole30 Chicken in Creamy Mushroom Sauce

Indulge in the rich and satisfying flavors of this Whole30 Chicken in Creamy Mushroom Sauce, a one-skillet recipe that combines tender, golden-browned chicken breasts with a luscious dairy-free sauce brimming with earthy cremini mushrooms, aromatic garlic, and fresh thyme. This gluten-free and paleo-friendly dish gets its creamy texture from full-fat coconut milk, creating a wholesome alternative to traditional cream-based sauces. Perfect for weeknight dinners, it’s ready in just 45 minutes and pairs beautifully with steamed veggies or a crisp green salad. Garnished with fresh parsley for a burst of brightness, this dish is a comforting, nutrient-packed meal that adheres to your Whole30 goals without sacrificing flavor.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 2 tablespoons olive oil
• 2 cups cremini mushrooms, sliced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 cup coconut milk, full fat
• 1 cup chicken broth
• 2 tablespoons ghee
• 1 tablespoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped for garnish

Directions

Step 1

Begin by patting the chicken breasts dry with paper towels. Season them on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside on a plate.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Lower heat to medium and add the sliced mushrooms and chopped onion. Cook for about 5 minutes until the mushrooms are browned and the onions are tender.

Step 4

Add the minced garlic to the skillet and sauté for another 1 minute, stirring frequently to prevent the garlic from burning.

Step 5

Pour in the chicken broth and let it simmer for about 2 minutes, scraping any browned bits from the bottom of the pan with a wooden spoon.

Step 6

Stir in the coconut milk and bring the mixture to a gentle simmer. Add the fresh thyme, ghee, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Step 7

Return the chicken breasts to the skillet along with any juices on the plate. Cover the skillet and reduce the heat to low. Let the chicken simmer in the creamy mushroom sauce for about 12-15 minutes until fully cooked through and the sauce thickens slightly.

Step 8

Once the chicken is thoroughly cooked, remove the skillet from heat. Garnish with chopped parsley before serving.

Step 9

Serve the chicken hot with a generous spoonful of creamy mushroom sauce. Pair it with steamed vegetables or a salad for a complete Whole30 meal.

Nutrition Facts

Serving size	(1640.7g)

Amount per serving	% Daily Value*
Calories	2335.5

Total Fat 139.0g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 652.0mg	0%
Sodium 3483.0mg	0%
Total Carbohydrate 39.0g	0%
Dietary Fiber 5.6g	0%
Total Sugars 18.0g
Protein 232.5g	0%

Vitamin D 28IU	0%
Calcium 187.2mg	0%
Iron 15.7mg	0%
Potassium 1950.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 39.8%

Carbs: 6.7%