Chicken with Mushrooms and Balsamic Cream Sauce

So tasty! So quick to prepare! You can even make this dish at home for a quick weeknight meal that your family will think you spent the whole day preparing! Yay for innocently deceiving your family! We also love to bring this dish along when we go camping; it’s like having an elegant restaurant meal in the comfort of the woods! It’s so good that I can’t stop using exclamation marks! Enjoy!

CONTAINER #1

2½-3 pounds (1361 g) boneless, skinless chicken thighs, cubed
CONTAINER #2

1 cup (240 ml) sliced white button mushrooms
2 cloves garlic, minced
2 tsp (10 ml) fresh thyme leaves
1 small shallot, minced
CONTAINER #3 (SAUCE)

1 cup (240 ml) chicken broth
¼ cup balsamic vinegar
CONTAINER #4

3 TBSP (45 ml) coconut milk
1½ tsp arrowroot starch
CONTAINER #5

¼ cup chopped fresh parsley
FOR SERVING DAY

2 TBSP (30 ml) coconut oil
Sea salt to taste
Freshly ground black pepper to taste
Serves 4

Prep Day:

Place the cubed chicken in an airtight container (#1), and refrigerate it.
Place the mushrooms, garlic, thyme, and shallot in an airtight container (#2), and refrigerate it.
Place the chicken broth and vinegar in an airtight container (#3), and refrigerate it.
Place the coconut milk and arrowroot starch in an airtight container (#4), and refrigerate it.
Place the parsley in an airtight container (#5), and refrigerate it.
Serving Day:

In an electric skillet set to medium heat, heat the coconut oil.
Season the chicken with sea salt and pepper, and add it to the skillet. Cook the chicken, stirring occasionally, until browned, 3-4 minutes.
Add the mushroom mixture to the skillet, and stir to combine. Cook until the mushrooms are soft, about 3 minutes.
Pour in the chicken broth and vinegar, and stir. Bring it to a boil, reduce the heat to low, and simmer, uncovered, for 2 minutes.
Shake the coconut milk jar to combine the ingredients. Add the contents to the skillet, and stir. Simmer until the sauce thickens, about 1 minute.
Serve the chicken with some chopped fresh parsley on top.

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Chicken with mushrooms and balsamic cream sauce is elegant comfort food from one skillet. Cubed chicken browns with garlic, thyme, and shallot, then everything simmers in a tangy balsamic and chicken broth sauce finished silky with coconut milk and a handful of fresh parsley.

Pro Tips

• Brown the chicken in batches and don't touch it for 3–4 minutes — a proper sear builds the fond that makes the sauce taste deep.
• Cook the mushrooms until soft and their liquid evaporates before the broth goes in; properly browned mushrooms are half the flavour of this sauce.
• The balsamic vinegar reduces with the broth into a glossy, tangy base, and the coconut milk stirred in at the end gives it the 'cream' without any dairy.
• Fresh thyme leaves are worth seeking out — their gentle earthiness is the note that makes this sauce taste restaurant-made.
• The arrowroot slurry thickens the sauce at the end; add it gradually and simmer briefly so the sauce stays glossy, not gluey.

Frequently Asked Questions

Is this chicken dish paleo?

Yes: chicken, mushrooms, thyme, shallot, chicken broth, balsamic vinegar, coconut milk, and arrowroot. No dairy, flour, or refined sugar anywhere.

Can I use chicken thighs?

Thighs work even better than breasts here — they stay juicy through the simmer and their richness plays beautifully against the tangy balsamic sauce.

What should I serve it with?

Mashed cauliflower or zucchini noodles catch the sauce perfectly, and roasted green vegetables balance the richness of the coconut cream.

Can I make the sauce ahead?

Cook the whole dish ahead and rewarm gently — the sauce holds well. Add the fresh parsley just before serving to keep it bright.

Recipe Card

Stav Kogan

Chicken with Mushrooms and Balsamic Cream Sauce

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 1 cup sliced white button mushrooms
• 2 cloves garlic, minced
• 2 tsp fresh thyme leaves
• 1 small shallot, minced
• 1 cup chicken broth
• ¼ cup balsamic vinegar
• 3 TBSP coconut milk
• ¼ cup chopped fresh parsley
• 2 TBSP coconut oil

Method

 

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