Savory, saucy, and satisfying! What’s not to love?! This Creamy Mushroom Chicken is inspired by a Samoan dish and doesn’t skimp on comfort or richness.
It’s a flavorful, 1-pot meal that’s elegant enough for hosting but easy enough for weeknight dinners. Serve with veggies and rice (or coconut rice!) and it’s meal prep perfection. Let us show you how it’s done!
This easy, 1-pot recipe begins with sautéing onion, mushrooms, garlic, and ginger for a flavorful base. We finely chop the mushrooms (vs. slicing) to allow extra caramelization (a trick you’ll also see in our dairy-free mushroom stroganoff).
Next, we brown the chicken thighs on both sides and add light coconut milk, tamari, and apple cider vinegar to create a savory, creamy broth with a little brightness. Optional red pepper flakes add heat and arrowroot or tapioca starch is the thickener.
After adding the “slurry” of arrowroot (or tapioca) + water, we simmer the sauce until it becomes slightly thickened. And then it’s serving time!
We hope you LOVE this mushroom chicken! It’s:
Creamy
Rich
Savory
Gingery
Comforting
& Weeknight-friendly!
It’s a satisfying meal served with brown rice, coconut rice, cauliflower rice, or quinoa. It would also pair well with steamed broccoli or cauliflower for more veggies.
More Mushroom Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 6 (Servings)
- 2 Tbsp coconut oil (DIVIDED // or sub avocado oil)
- 1 cup diced white or yellow onion (1/2 medium onion yields ~1 cup or 160 g)
- 2 cups finely chopped cremini or white button mushrooms
- 3 cloves garlic, minced
- 2 Tbsp minced fresh ginger
- 1 ½ lbs boneless skinless chicken thighs (organic, pasture-raised when possible)
- 1 (14-oz.) can light coconut milk
- 3 Tbsp tamari (or soy sauce // ensure gluten-free friendly as needed)
- 2 Tbsp apple cider vinegar
- 1/4 tsp red pepper flakes (optional)
- 1 ½ Tbsp arrowroot powder (or tapioca starch)
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Heat a large rimmed skillet or pot over medium heat with 1 tablespoon coconut oil. Once hot, add the onion and cook for 3-4 minutes, until beginning to soften. Add the mushrooms and cook for 8-10 minutes, stirring occasionally, until they have released most of their moisture and begin to brown.
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Add the garlic and ginger and sauté for another 1-2 minutes, until fragrant. Push the veggies to the perimeter of the pan. Add another 1 tablespoon coconut oil along with the chicken thighs. Slightly brown the outside of the chicken — about 2 minutes on each side.
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Next, add the coconut milk, tamari, apple cider vinegar, and red pepper flakes (optional) and stir to combine. Bring to a simmer over medium heat, then cover, reduce heat to low, and simmer for 15-20 minutes until the chicken is fully cooked and the flavor has developed.
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To thicken the sauce, mix together the arrowroot powder (or tapioca starch) with 1 tablespoon of water in a small bowl to make a “slurry.” Pour this into the pan, stir, and bring back to a simmer. Continue simmering uncovered, stirring frequently, for 4-5 minutes to slightly thicken the sauce.
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Serve warm garnished with green onions and sesame seeds (both optional). This dish is delicious served over white rice (or brown rice, coconut rice, cauliflower rice, or quinoa) with steamed or sautéed veggies such as green beans, broccoli, or sturdy greens like kale or collards.
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Store leftovers in a sealed container in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. The sauce will get thicker once it cools but will loosen back up once reheated. Reheat on the stovetop until warmed throughout.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 serving Calories: 252 Carbohydrates: 8.9 g Protein: 24.6 g Fat: 13.3 g Saturated Fat: 8.4 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 96 mg Sodium: 603 mg Potassium: 184 mg Fiber: 1 g Sugar: 3.2 g Vitamin A: 2.4 IU Vitamin C: 3.7 mg Calcium: 15 mg Iron: 1.5 mg
Dana @ Minimalist Baker
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