Description
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
- 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.
- In a large saute pan, melt 2 tablespoons of the oil over medium-high heat.
- 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.
- 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.
- Add the mushrooms and sauté for an additional 7-10 minutes, stirring occasionally, or until the mushrooms are soft.
- Stir in the garlic and sauté 1 minute, stirring occasionally.
- Add in the arrowroot or tapioca and stir, cooking for 30 seconds.
- Pour in the broth stirring well to combine. Bring to a simmer, stirring, and simmer for about 3 minutes.
- Add lemon juice to the saute pan and stir to combine. Taste and season with salt and pepper to preference.
- Add the chicken back to the skillet and cook another 1-2 minutes to heat through.
- Garnish with parsley and serve with your favorite steamed vegetable, or sautéed cauliflower rice, zucchini noodles or roasted potatoes. Enjoy!
- 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
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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
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Saute
- Cuisine: Paleo, Gluten Free, Dairy Free, AIP, Keto, Whole30