30-Minute Creamy Mushroom Chicken Skillet
Quick one-pan chicken with caramelized mushrooms and onions in a silky coconut cream sauce. Earthy umami flavors from mushrooms and mustard shine through, brightened by fresh lemon. Naturally paleo and keto-friendly, this weeknight dinner suits busy families seeking protein-rich meals without grains. The coconut milk base replaces traditional cream while tapioca flour provides body without wheat, making it accessible to multiple dietary needs.
Ingredients
- 2 Tbsp avocado oil
- 1 ½ lbs chicken breasts or tenders, boneless skinless
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces baby bella mushrooms, chopped
- 2 cups chicken broth
- 1 cup full-fat canned coconut milk
- 2 Tbsp tapioca flour or gluten-free all-purpose flour
- 1 Tbsp coconut aminos, or soy sauce
- 1 Tbsp fresh lemon juice
- 1 Tbsp stone ground mustard
- ½ tsp dried parsley
- ¼ tsp sea salt, to taste
- ½ tsp black pepper, to taste
Instructions
- 1
Heat avocado oil in large skillet over medium-high heat. Season chicken with salt and sear 2-3 minutes per side until browned (not cooked through). Transfer to plate.
- 2
In same skillet, sauté onion 8 minutes until browning. Add mushrooms and garlic, cook 5-8 minutes more until vegetables caramelize. Deglaze with water or broth if sticking.
- 3
Whisk together chicken broth, coconut milk, tapioca flour, coconut aminos, lemon juice, mustard, parsley, salt and pepper.
- 4
Return chicken to skillet. Pour sauce over chicken and vegetables. Bring to boil, then simmer 10-15 minutes until sauce thickens and chicken cooks through.
- 5
Serve with preferred sides.
Tips
Brown chicken and sauté vegetables simultaneously in separate skillets to cut total time in half, though this increases cleanup.
Whisk sauce components together before adding to skillet to ensure even cooking and prevent lumps from flour.
Good to Know
Transfer to airtight container and refrigerate up to 4 days. Reheat gently on stovetop over medium heat, adding splash of broth to loosen sauce if needed.
Prepare sauce mixture and chop vegetables up to 1 day ahead. Brown chicken just before cooking to maintain texture.
Pair with cauliflower rice, roasted vegetables, zucchini noodles, or mashed cauliflower. Serve over leafy greens for keto version.
Common Mistakes
Don't skip the browning step to avoid mushy chicken and missed umami depth.
Don't overcrowd skillet when browning chicken to prevent steaming instead of searing.
Add sauce gradually if using all-purpose flour instead of tapioca to avoid lumps.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead of breasts?
Yes. Thighs work excellently and stay more moist. Increase simmering time by 5 minutes to ensure they cook through, as they're thicker than breasts.
What if I don't have tapioca flour?
Substitute cornstarch, potato starch, or arrowroot powder at same ratio. All work identically. If using regular all-purpose flour, whisk thoroughly into cold liquid first to prevent lumps.
How long does this keep and can I freeze it?
Refrigerate 3-4 days. Freezes well up to 3 months in airtight container. Thaw overnight in fridge. Reheat on stovetop, thinning sauce with extra broth as needed since it thickens when cold.