One Skillet Creamy Chicken with Mushrooms

A recipe I got from @kiwiandcarrot that I modified slightly and couldn't resist sharing! This dish is paleo and gluten free, comes together in 30 minutes (in ONE skillet might I add), and you can wave your boring chicken goodbye.


4 chicken breasts

2 heaping cups mushrooms

1 shallot, diced

3 cloves garlic, crushed


Salt and pepper

1 (14-oz.) can coconut milk

1 (15 oz.) can of chicken broth

1 tsp. dried thyme

1 tsp. dried parsley

1/4 cup + 2 tsp. white wine vinegar


  1. In a large skillet, heat 1/2 Tbsp. EVOO. Add the diced shallots and allow to cook until soft, 2-3 minutes.
  2. Add garlic and mushrooms and allow to cook for 3-4 minutes. Then, add a few spoonfuls of coconut milk and the 2 tsp. white wine vinegar. Add a pinch of salt and a few grinds of pepper.
  3. Cook until mushrooms are soft. Remove from the pan, set aside, and cover with foil to keep warm
  4. Generously salt and pepper the chicken. In the same skillet, heat 1/2 Tbsp. EVOO and add the chicken breasts. On medium heat, cook the chicken breasts on one side, allowing to get brown and crispy (about 8 minutes).
  5. Flip over and cook for another minute and then add the coconut milk, chicken broth, thyme, parsley, and white wine vinegar.
  6. Cover and cook for another 5-6 minutes, then add the mushroom mixture and continue to cook until chicken is cooked through. Serve with the mushroom sauce over the top. My husband and I liked dicing the chicken up and soaking each bite in the sauce. Sooooo yummy! You're going to love it!