Restaurant-style chicken served in a creamy dairy-free sauce with mushrooms and broccoli. Recipe is easy to make and only requires about 30 minutes to make! Recipe is dairy-free and can easily be made gluten-free.
How to make Creamy Garlic Mushroom Chicken
- First cook chicken: Heat olive oil on medium-high heat and place chicken breast on pan. Season chicken with salt and pepper. Cook for about 20 minutes or until chicken is fully cooked. If chicken is really thick, slice in half or pound chicken (that way it cooks faster).
- Vegetables: While the chicken is cooking, heat olive oil over medium heat in a second large pan. Add mushrooms and broccoli. Cook until vegetables have softened (about 10 minutes). Feel free to add more vegetables or swap for another vegetable you have on hand.
- Making the sauce: Once chicken is fully cooked, remove from pan. In the same pan, heat olive oil then cook onions for 2 minutes. Add garlic and cook for another 2 minutes. Whisk in the flour for about 1 minute (until it browns) then add coconut milk and chicken broth. Whisk everything together and letting sauce simmer for about 10 minutes until it thickens. Once sauce is thick, stir in lemon juice.
- Putting it all together: Add chicken and vegetables, gently tossing everything together.
Tips to make this recipe
- Chicken Breasts: If using large/thick chicken breasts, either pound the chicken down or slice to thin it out. This will help cook the chicken quicker.
- Use large sauté pan: when cooking the chicken and the sauce. I love my Cuisinart sauté pan. Use any larger pan when cooking vegetables.
- Vegetables: Feel free to swap the mushrooms and broccoli for other vegetables you have on hand. I personally love these two vegetables for this recipe as they soak up the sauce nicely however, cauliflower and carrots are also great substitutions.
Meal Prep and sides
This recipe keeps well in the fridge for 3 days. Reheat for lunches.
Although this recipe is great on it’s own, it can be served over rice, with a side of potatoes or over penne pasta. I love it with this Easy Instant Pot Risotto recipe (not dairy-free).
More chicken recipes to try
PrintCreamy Garlic Mushroom Chicken
- Total Time: 30 minutes
- Yield: 4 1x
Description
Restaurant-style chicken served in a creamy dairy-free sauce with mushrooms and broccoli. Recipe is easy to make and only requires about 30 minutes to make!
Ingredients
Chicken
- 1 tbsp olive oil
- 4 chicken breasts, sliced lengthwise
- salt & pepper
Vegetables
- 1 tsp olive oil
- 2 cups mushrooms, sliced
- 2 cups broccoli, chopped
Creamy Sauce
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp flour (or use gluten-free flour)
- 1 400ml can coconut milk (full fat)
- 1 cup chicken broth*
- 1 tbsp lemon juice
Instructions
Chicken
- Heat olive oil over medium-high heat and place chicken breast on pan. Season chicken with salt and pepper. Cook for about 20 minutes or until chicken is fully cooked.
Vegetables
- In a second skillet, heat olive oil over medium heat. Add mushrooms and broccoli. Cook until vegetables have softened (about 10 minutes).
Putting it all together
- Remove chicken from pan when fully cooked. In the same large pan, heat olive oil, then add onions and cook for 2 minutes. Add garlic and cook for another 2 minutes. Whisk in the flour for about 1 minute (until it browns) then add coconut milk and chicken broth. Whisk everything together and letting sauce simmer for about 10 minutes until it thickens. Once thick, stir in lemon juice.
- Add chicken and vegetables, gently tossing everything together.
Notes
- *if making this recipe gluten-free, ensure the chicken broth you are using is gluten-free as some contain wheat.
- Cook Time: 30
- Category: Main
- Method: Pan
- Cuisine: American
Bev
We were snaking our lips right through the entire meal!! This was absolutely delicious!! Thanks so much for posting this receipe!!
★★★★★
Exploring Healthy Foods
So glad to hear you and your family enjoyed the recipe!
I really appreciate you taking the time to comment and rate! :)
Thanks Bev!
Stacey
I made this tonight and used coconut flour. The coconut flour didn’t brown and seemed to make the sauce a little gritty but it was still edible with a good flavor. If you could suggest a better gf flour I may try again.
Stacey
★★★★
Anonymous
Hi Stacey, I would recommend Bob’s Red Mill Gluten Free, 1 to 1 Baking Flour.
Hope this works better for you!
Brittney