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
Scale
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