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Paleo Mushroom Chicken (AIP, Keto)

Paleo mushroom chicken.
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4.8 from 6 reviews

This Paleo Mushroom Chicken dish is incredibly tasty and easy to make. Juicy chicken is sautéed in one pan with tender mushrooms and a savory, umami sauce. It’s AIP, gluten free, dairy free, Whole30, and low carb.

Ingredients

Scale
  • 3 Tablespoons ghee or olive oil divided
  • 1 1/3 – 1 1/2 pounds humanely raised boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1/2 teaspoon oregano
  • Celtic sea salt and black pepper
  • 1 medium onion thinly sliced
  • 16 oz cremini mushrooms, sliced*
  • 3 cloves garlic minced
  • 2 Tablespoons arrowroot flour or tapioca
  • 1 1/4 cups chicken stock or broth
  • 2 teaspoons fresh lemon juice
  • Celtic sea salt and black pepper to taste
  • Minced parsley for garnish

Instructions

  1. Cut chicken breasts in halves the horizontal way to make 4 thinner chicken cutlets. Pat dry and season with salt and pepper. Combine garlic powder, onion powder, oregano and thyme in a small bowl. Season the chicken with the spice mixture on both sides.
  2. In a large saute pan, melt 2 tablespoons of the oil over medium-high heat.
  3. Add the chicken to the skillet and cook for 3 minutes to brown, then flip and cook on the other side until browned and no longer pink, 3-4 minutes. Remove chicken from the pan to a plate and set aside. Cut in half crosswise to make 8 pieces.
  4. Lower the heat to medium, add the remaining 1 tablespoon of oil to the skillet. Add the onions and sauté for about 3-4 minutes, until soft and fragrant.
  5. Add the mushrooms and sauté for an additional 7-10 minutes, stirring occasionally, or until the mushrooms are soft.
  6. Stir in the garlic and sauté 1 minute, stirring occasionally.
  7. Add in the arrowroot or tapioca and stir, cooking for 30 seconds.
  8. Pour in the broth stirring well to combine. Bring to a simmer, stirring, and simmer for about 3 minutes.
  9. Add lemon juice to the saute pan and stir to combine. Taste and season with salt and pepper to preference.
  10. Add the chicken back to the skillet and cook another 1-2 minutes to heat through.
  11. Garnish with parsley and serve with your favorite steamed vegetable, or sautéed cauliflower rice, zucchini noodles or roasted potatoes. Enjoy!
  12. Leftover chicken breasts will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a pan until warmed through.

Equipment

Notes

White button mushrooms or shiitake mushrooms would also be good. If using shiitake 8-12 ounces is enough.

Nutrition information is a rough estimate calculated with cremini mushrooms and 1 ½ pounds of chicken for 4 servings

Find it online: https://eatwellenjoylife.com/paleo-mushroom-chicken/