This creamy coconut mushroom chicken is the perfect way to impress your loved ones. A lot of paleo or dairy-free creamy mushroom dishes use coconut cream, which is a great replacement for dairy but is very high in fat.

Creamy Coconut Mushroom Chicken

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1.5 lbs. bone-in, skin on organic free-range chicken thighs
  • sea salt
  • cracked black pepper
  • Smoked paprika
  • 3 tbsp. Avocado oil
  • 3.5 Ounces shiitake mushrooms
  • 2 Garlic Cloves
  • 1 tsp. Coconut flour
  • ½ Cup coconut milk
  • 1 tsp fresh sage leaves
  • 1 Cup chicken broth
  • Chopped parsley and fresh lemon juice to serve
  1. Instructions
  2. To start, slice the mushrooms, mince the garlic and set them aside.
  3. Now, pat the chicken dry with a clean paper towel.
  4. Season them with salt, pepper, and smoked paprika.
  5. Heat 2 tbsp of avocado oil in a large skillet and sear chicken thighs for ~7-10 minutes on both sides or until the chicken is cooked through.
  6. Remove chicken from pan and set aside.
  7. In the same skillet with the drippings from the chicken, add the last tbsp of avocado oil.
  8. Then, add the mushrooms and garlic and sauté until the mushrooms are tender.
  9. Now, add coconut flour and cook for a couple minutes.
  10. Then, add the chicken broth to deglaze the pan.
  11. Stir in the coconut milk and sage leaves and bring to a simmer.
  12. Now, taste and season with more salt if necessary.
  13. Simmer sauce for a few minutes, stirring frequently until it thickens (approx. 5-7 minutes).
  14. To finish, nestle chicken into the sauce, add fresh parsley and continue to simmer on low for a few minutes until all the flavors marry.
  15. Serve with a squeeze of lemon juice and enjoy.