Growing up, we had a lot of meals made with cream of mushroom soup. When in doubt, my mom just put cream of mushroom on it and called it a day. This recipe for Paleo creamy chicken and mushrooms reminds me of the meals I grew up with, but it’s a lot healthier! Cream of mushroom soup is loaded with sodium, dairy, and all kinds of additives. Yuck! Our mushroom sauce is lighter, dairy-free, and of course, made with whole ingredients only. The creamy sauce elevates ordinary chicken into something special and we can’t forget the cauli rice. After all, you need something to soak up all that extra sauce, so you can savor it down to the last drop!
The Secret to The Perfect Creamy Dairy-Free Sauce
Finding the perfect dairy substitute can be hard with so many options out there! But there are two surefire paths to the perfect dairy-free “cream” sauce: coconut cream and cashew cream. What is it about these two ingredients that makes them great stand-ins for dairy? It’s the fat content and the texture. With coconut and cashew cream in your pantry, you won’t be missing dairy!
Get the Inside Scoop on Mushrooms
Mushrooms are a polarizing ingredient. Either you love them or you hate them. I definitely fall into the “love them” camp, and if you’re reading this recipe, you probably do too! There are so many kinds of mushrooms out there, that it is easy to get overwhelmed. Never fear, we’re here with a quick guide to three of the most common types of mushrooms you’ll find at the store.
(White) Button Mushrooms – Standard white mushrooms, mild flavored and good in almost any dish
Crimini or Baby Bella Mushrooms – Same size as button mushrooms but stronger flavor, if you love mushrooms, try substituting these for the white ones
Portobello Mushrooms – Bigger and meatier than the above two, strong flavor, best as a main component of a dish
Don’t Miss Out on These Other Creamy Paleo Meal Options
There are so many wonderfully creamy sauces out there in the world, from Indian korma to Italian alfredo, it would be a shame to miss out on any of them. Luckily, you don’t have to with these luscious and creamy Paleo recipes from around the web.
Heat the olive oil in a large pan over medium-high heat. Add the sliced chicken breast to the pan and saute until browned.
Add the mushrooms to the pan and saute, stirring frequently, until golden brown.
Reduce the heat to medium and add the warm chicken broth to the pan. Continue to cook, stirring frequently, until the broth has almost completely evaporated and the chicken is fully cooked.
Add the coconut cream to the pan, stirring well to combine, until the coconut cream has thickened and coated the chicken and mushrooms. Remove the pan from the heat and season with salt and freshly ground pepper, to taste.
Serve the creamy chicken and mushrooms over cooked cauliflower “rice,” if desired, and garnish with chopped fresh parsley.
Notes
All nutritional data are estimated and based on per serving amounts.
Estimated nutritional data does not include cauliflower “rice.”
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