Creamy Herb Mushroom Chicken
This Creamy Herb Mushroom Chicken is a delicious low carb dinner I am currently loving.
My whole family gobbled it up including my anti-veggie husband and children (who aren’t really anti-veggie but they’re kids so really there’s no telling what they’ll like and what they won’t).
The chicken stock, coconut milk, herbs, and spices create a flavorful sauce that you’ll want to lap right up.
You will not taste any coconut in here. I use a full fat unsweetened canned coconut milk. Don’t use the coconut milk you’ll find in the refrigerator section. The consistency is much thinner so it won’t give you the creamy texture you want in a good sauce. The canned milk is not watery at all. (Photographed below is the Thai Kitchen brand I buy. It comes in a red can. You can find it in most grocery stores without a problem.)
The secret to thickening the sauce is arrowroot flour. Arrowroot is a fantastic substitute for cornstarch or regular white flour. It’s completely flavorless so it blends into everything. The trick is to the add it to your sauce at the end of your cooking time. (Heating it too long can make it lose it’s ability to thicken.)
If you don’t have arrowroot flour you can definitely make this dish without it. You’ll have a thin sauce but the taste will remain the same.
About those chicken thighs… I am typically a chicken breast gal but sometimes you’ve just got to go for the thighs. They’re so juicy and succulent. Plus they’re less expensive (score!). You can of course substitute chicken breasts if you prefer.
To best take advantage of every drop of this deliciousness I recommend serving it all over roasted potatoes, a potato hash, cauliflower rice, or traditional rice. You certainly can enjoy it by itself though!
Creamy Herb Mushroom Chicken
- 6 chicken thighs, skinless & boneless
- salt & pepper
- 1 tbsp cooking fat of choice, olive oil or ghee
Herb Mushroom Sauce
- 2 cups sliced mushrooms, fresh
- 1 cup chicken stock
- 1/2 cup full fat unsweetened canned coconut milk
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1/2 tablespoon garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups spinach & arugula blend, fresh
- 1 tbsp arrowroot flour, sometimes called arrowroot starch or powder
- 1 tbsp water
- fresh thyme for topping
- Add 1 tbsp of a cooking fat of choice to a large saute pan or cast iron skillet.
- Heat pan to medium high heat. Once it's hot add your chicken thighs. You'll know the pan is hot enough if you get a good sizzle when you add the chicken. Sprinkle with salt and pepper.
- Brown chicken thighs on both sides. This can take 3 - 5 minutes per side.
- Reduce heat to medium.
- Add mushrooms, chicken stock. coconut milk, dried parsley, dried basil, minced garlic, garlic powder, salt, and pepper to the pan. Cover and cook for 10 minutes or until chicken is cooked through.
- Remove chicken thighs from pan.
- In a small jar shake together 1 tbsp arrowroot flour and 1 tbsp water. Then stir it into your sauce. The arrowroot flour will completely blend into the sauce and you'll notice the sauce thicken very quickly. (Unlike white flour you do not want to cook the arrowroot into the sauce at all.)
- Stir in your spinach and arugula.
- Place chicken thighs back in pan and top with chopped fresh thyme.
- Serve over roasted potatoes, potato hash, cauliflower rice, or traditional rice to best take advantage of the yummy sauce. Enjoy!
Made this? If you share it on Instagram I’d love it if you’d tag me so I can check it out!