Sooo…if you don’t know much about my mom Elizabeth, I’d recommend heading on over here to read about her. She’s a gem. Really, she is. But today I’m going to reveal a little secret about her…I’m sure you’re holding your breath now. 😉
The secret?
She hates chicken.
Say, what??? She’s not a vegetarian, vegan or anything like that. She enjoys eating pork, beef, lamb, etc. She just doesn’t dig chicken. Something about getting sick on it while pregnant? So I guess it’s my fault (or one of my sibling’s fault) that she doesn’t fully appreciate this oh-so-versatile protein. Sorry mom.
Me on the other hand…I love chicken.
Reasons:
1. It’s cheap. I’m a budget shopper.
2. It’s incredibly adaptable. You can make 5 million+ recipes with a good ol’ boneless, skinless, chicken breast. [BSCB]
3. It packs a punch of protein.
So today, I’m going to show you one way to dress up your BSCBs in this One Skillet Creamy Chicken with Mushrooms. The greatest thing about this dish is probably the fact that it only requires ONE skillet. I used my brand new Lodge cast iron skillet, which is extremely affordable (back to the budget shopper thing), but has really good reviews and so far, I LOVE it! Ok, tangent there, I’m just so excited about it. Now, back to the good stuff.
This dish is made with very few ingredients, but it has a flavor like wow. That’s probably thanks to the white wine, so please don’t try to make this chicken without it. You’ll be sad, and I will be too. The creaminess comes from the coconut milk, so this recipe is 100% Paleo! The garlicky mushrooms just finish it off, and before you know it, you have a steaming dinner on the table.
So next time you find yourself staring at that boneless, skinless, chicken breast, keep this One Skillet Creamy Chicken with Mushrooms in mind. You won’t regret it!
Ingredients
- 4 chicken breasts
- 2 heaping cups brown mushrooms
- 1-2 shallots, diced
- 1 tsp. crushed garlic (2-3 garlic cloves)
- Extra-virgin olive oil
- Salt and pepper
- 1 can full-fat coconut milk
- 2 cups chicken broth + more if needed
- 1 tsp. dried thyme
- 2 tsp. dried parsley
- ¼ cup + 4 tsp. white wine
Instructions
- In a large cast-iron skillet, heat ½ Tbsp. olive oil. Add the diced shallots and allow to cook until soft, 2-3 minutes.
- Add garlic and mushrooms and allow to cook for 3-4 minutes, then add a few spoonfuls of coconut milk and 4 tsp. white wine. Add a pinch of salt and few grinds of pepper.
- Cook until mushrooms are soft. Remove from the pan, set aside and cover with foil to keep warm.
- Generously salt and pepper the chicken. In the same skillet, heat ½ Tbsp. olive oil and add the chicken breasts. On medium heat, cook the chicken breasts on one side, allowing to get brown and crispy. (About 8 minutes).
- Flip over and cook for another minute and then add the coconut milk, chicken broth, thyme, parsley and white wine.
- Cover and cook for another 5-6 minutes, then add the mushrooms and continue to cook until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Serve with the mushroom sauce over the top.
Notes
*As depicted in the photos, this dish goes well with roasted vegetables such as asparagus or brussel sprouts. Also great over cooked brown rice or whole-wheat pasta.
*This post contains affiliate links, which means if you purchase a product from a link, we receive a portion of the earnings. This doesn’t affect your price in any way, and we appreciate your help to keep Kiwi and Carrot up and running!
60 Comments
I can’t ever have enough chicken recipes
Candy, Right? Such a staple! Hope you like this one.
oh gosh this looks amazing!!
That’s a really interesting fact about your mom. I don’t know too many people who don’t like chicken.
Angela! I know, it’s kinda funny right? I’m glad you like the look of this chicken! Give it a try and let us know what you think.
I hate touches raw chicken, but love cooking with it and eating it.
Cori, ya raw chicken can be a little gross, but once you get past that, endless opportunities open up… 😉
Anything with chicken and mushrooms sounds delicious. Can’t wait for my attempt at making this, watch for sirens and plumes of smoke coming from my house later!
Hahaha Kristen, I love this! You don’t know how many times I’ve set off that dang fire alarm while cooking. Keep the fan on and have fun cookin! 🙂
This looks so incredibly amazing! And I agree, there are so many different things you can make with chicken it is a great blank slate!
Kim, I’m glad you like the look of it! It tastes even better than it looks…give it a try and let us know how you like it!
This sounds so delicious. I love any meal you can cook in one pan..the less dishes the better!
Joce, Right? We’re right there with ya. Less dishes = happy me and happy husband. (We have a deal. I make the dinner, he does the dishes). With this meal, we both win!
I love everything about this dish. And I love asparagus. Hungry! Pinning!x
Thanks for pinning it Cynthia! It’s a yummy one, and the asparagus goes great with it. Love us some asparagus! 😉
You’re right! You can NEVER have enough chicken recipes!!! Works for my family!!! Pinned
LaKisha, Thanks for pinning! Truly, chicken is the best. Hope you like this recipe!
Thanks so much for this!!! We eat chicken – a lot. I get so bored with chicken recipes, so this will be a nice change!!
Carrie, I’m right there with ya. Chicken is such a staple and can def get boring after awhile. If you end up making this one, let us know how it turns out!
This looks delicious! I’m pinning this one. I always buy cheap chicken and run out of creative things to do with it so then I dread cooking the same ol stuff with it. This looks great!
Rachel, thanks for pinning it! It’s always fun to try new chicken recipes…it’s so easy to get stuck in a rut of your usual recipes. If you end up making this one, let us know how you like it!
Sounds really delicious! I’ve been meaning to get a Cast-Iron Skillet for so long! Would be so nice to try making this recipe with it!
Thanks Marielle! I’d definitely recommend the cast-iron skillet. They retain heat really well, and last for decades! Such a good investment.
This looks so good…I’m a huge fan of asparagus and I love chicken recipes, so I will definitely be trying this out!!
Thanks Anshula! If you do end up making it, we’d love to hear what you think of it!
This is definitely my kind of recipe, it looks and sounds delicious. I have pinned it for later 🙂
Sam, thanks for pinning! It’s a tasty one, hope you enjoy!
My husband would love this dish! The mushroom sauce with the asparagus sounds amazing!
Bree, I have proof that this is a husband-approved meal…my husband ate it all! haha Hope you and your husband like it too 🙂
Sumptuously! You have all the recipes are pretty 🙂 Follow you 🙂
Thanks Klauss! I hope you try some recipes out and enjoy them!
I’ve actually never heard of anyone who hates chicken before! This recipe looks delicious and I’ll be trying it out when my mushroom phobic husband is away:-)
Angie, a chicken-hater is pretty strange isn’t it? Especially one who loves to cook so much! And I’m sure your husband would love this without the mushrooms. Maybe try substituting with another veg or just cut the mushrooms all together! If you do make it, we’d love to hear how it turns out!
This looks amazing! I want to try it. I would be shocked that she doesn’t like chicken but I’ve met someone who doesn’t like bacon before so I’ve been shocked for life lol
A bacon hater huh? That’s a sad thing 😉 Hope you enjoy the recipe! (Now that I think of it, this one would be amazing with some added bacon in it haha).
Chicken and asparagus are VERY popular at my house. We are always looking for ways to jazz it up. I love that this recipe is inexpensive and easy!
Roxy, it seriously is such an easy meal to make. And if your house loves asparagus and chicken, this is a must-try for you! Hope you love it!
I love one pot/skillet/pan recipes and I’d say yours looks like a winner! Looks great!
Thanks Jared! Gotta love any dish that requires ONE dish to make, right?
Um this is making me hungry right now! It looks amazing! I am definitely going to add this to our meal plan for next week.
Thanks Carrie! Let us know how it turns out 🙂
I can’t wait to try this one–looks delicious!
Thanks Mitzi! Hope you like it 🙂
Love that you used coconut milk in this! Need to try
Liz, the coconut milk gives it such a creamy texture/flavor. Hope you like it!
i will automatically be drawn to any recipe for which i can break out my cast iron skillet…even if mushrooms are involved! 🙂
Right? Looove those cast iron skillets!
I love that this is made with coconut milk. The mushrooms and asparagus make it so perfect for spring!
Lucy, it’s true…this is a fun one for spring! Hope you like it 🙂
This looks delicious! However, is there anything I can sub for the white wine? I had an alcoholic grandfather, so I’ve just made it a practice to never even buy alcohol. Yes, I know that it cooks out, but like I said, I don’t even bring it into my house!
Toni, first off, I really admire you for being so committed to keeping alcohol out of your life and home. Way to go! As for the recipe, you can even just omit the wine and it would still taste great. You could try subbing white grape juice, but I haven’t tried that yet myself. I’ve had a few people make it without the white wine though, and they still loved it! If you do end up making it, we’d love to hear how it turned out! 🙂
Will do; thank you very much!
Toni- I personally don’t drink alcohol, but have come across some substitutes to still make good recipes without jeopardizing the flavor; mushroom juice from the can works really well for a white wine substitute. Also chicken broth can be substituted if my shroom juice isn’t available. Hope that helps.
-Ashley
This looks delish and I will be making soon! But I wanted to point out that the wine means it is not Whole30 compliant.
Thanks for pointing that out Laura! Obviously I am not an experienced whole30-er. 😉 Regardless, you should give it a try! Hope it turns out for you!
I just made this last night and it was soooooo good! Only thing, how big of can of coconut milk is supposed to be used? I had so much liquid between the broth and milk, I tried to cook it longer to thicken and cook down. Still a bit thin but so so yummy. Used shitaake mushrooms and caramelized the shallots. And was perfect with the asparagus and some cauliflower rice. Thanks for the inspiration!!!
Gillian, we just used a 13-oz. can of coconut milk. That’s great feedback though. If it was too thin for you, maybe reduce the broth next time. We’ll try making it again (we posted this recipe a year or so ago) and pay attention to the sauce thickness. Glad you enjoyed it for the most part though! Cheers 🙂
Made this tonight and it was a big hit. I’m calorie counting and was wondering if you had any nutritional info.
Glad you enjoyed it Michelle! I just went in and added the nutrition facts to the bottom of the post. Cheers!
Made this without the wine so it’d be whole30 approved but the sauce wasn’t creamy at all. I had to use corn starch to thicken it and even then it tasted like gravy or a simple pan sauce. Not bad but not what I was expecting from a “creamy chicken” recipe. Maybe you just can’t have creamy things without real cream and butter!
Amanda, we’re so sorry to hear you were disappointed with this recipe! Maybe you skipped reading the post, here’s what it says, “This dish is made with very few ingredients, but it has a flavor like wow. That’s probably thanks to the white wine, so please don’t try to make this chicken without it. You’ll be sad, and I will be too.” I know you left out the wine to make it whole30-approved, but like we mention in the blog post, that’s really the KEY ingredient in this dish! Without it, it is just a regular old pan sauce. Maybe next time you can try it with the wine, and let us know how you like it then! And good luck with the Whole30! I’ve done that before and it’s not easy. 🙂