This post contains affiliate links. Click here to see what that means.

This dairy-free Chicken & Mushroom Skillet only requires nine simple ingredients and less than 30 minutes to prepare, making it perfect for a weeknight dinner.

Pair it with some cassava pasta or cauliflower rice for a starchy accompaniment, or roast some vegetables to serve with it. A simple side salad also pairs well.

Dairy-Free Creamy Chicken & Mushroom Skillet

Name: Dairy-Free Creamy Chicken & Mushroom Skillet
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Tbsp - avocado oil, divided; 4 - boneless, skinless chicken thighs (1 lb); 1 - shallot, thinly sliced; 2 - cloves garlic, minced; 8 oz - baby bella mushrooms, sliced; 1 tsp - Italian seasoning; 1/2 tsp - sea salt; 1 cup - chicken bone broth; 1/4 cup - full-fat additive-free coconut milk

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

♥ RECIPE & IMAGES BY: Andrea - Formerly "Hurried Health Nut" ♥
Just a few simple ingredients is all you need to make this fast and easy dairy-free Creamy Chicken & Mushroom Skillet.

Ingredients

2 Tbsp - avocado oil, divided
4 - boneless, skinless chicken thighs (1 lb)
1 - shallot, thinly sliced
2 - cloves garlic, minced
8 oz - baby bella mushrooms, sliced
1 tsp - Italian seasoning
1/2 tsp - sea salt
1 cup - chicken bone broth
1/4 cup - full-fat additive-free coconut milk

Instructions

In a large skillet over medium heat add 1 Tbsp avocado oil.
Once oil is warmed and glistening (but not burning), add chicken thighs to the skillet.
Brown for 3-4minutes per side (no need to fully cook, just brown). Remove to a clean plate.
Add an additional 1 Tbsp avocado oil to the same skillet. Add sliced shallot, mushrooms, garlic, Italian seasoning and sea salt. Sauté until vegetables are beginning to soften, about 3-4minutes.
Pour the broth into the skillet and scrape the bottom to remove all the tasty crispy bits.
Add the browned chicken back to the skillet.
Simmer 8-10 minutes, or until sauce has reduced by about half.
Reduce heat to low and add in the coconut milk.
Warm at a low simmer, stirring occasionally for 3-4 minutes. Do not let boil. Serve and enjoy!

Notes

Serve with cassava pasta, cauliflower rice, roasted vegetables and/or a side salad.

Q&A:

* Can I use chicken breasts instead of chicken thighs?
Absolutely! Chicken breasts are generally thicker than chicken thighs, so they might take a little longer to cook. Just make sure the in-ternal temperature reaches 165ºF.

* Can you taste the coconut?
I don’t taste the coconut at all! The savory flavor of the mushrooms and Italian seasoning do a really good job of masking the coconut flavor. You might want to try another AIP-friendly milk, such as tigernut milk if you don't tolerate coconut milk, though, the coconut milk really adds a creaminess to the sauce that I don’t think you can get anywhere else (except real cream).

With thanks to Andrea (formerly Hurried Health Nut). When Andrea decided to close her website I reached out and she lovingly agreed to allow her recipes to live on at the AIP Recipe Collection so that folks around the world can continue to enjoy her whole-food recipes that provide maximum nourishment with minimal effort.