Everyone loves a meal that is delicious and easy to clean up. This one pan wonder will quickly become a family favorite! It’s a great take on a velvety mushroom sauce that makes other chicken dishes really seem boring. Our favorite part of this chicken recipe is that it is dairy free but oh so creamy. And don’t worry, the coconut milk doesn’t make it taste like coconut with such a small amount. If you do like coconut flavor you can use the leftovers for your shakes. It makes them really smooth and rich.
This pairs nicely with brown rice or rice cauliflower to soak up all of the saucy goodness.
If you are vegan this would be great with quinoa instead of brown rice and chicken. If you do make it vegan don’t forget to soak the quinoa before. Not sure why to soak? Check our article about the importance of soaking by clicking here.
- 5-6 bone-in skin-on chicken thighs (We love the quality from US Wellness)
- Sea salt and and pepper to season chicken
- 1 tsp dried sage
- 1/2 tsp dried or fresh thyme
- 3 Tbsp ghee (you will use some with the chicken and some later for the sauce)
- 8 oz mixed mushrooms washed and sliced or pulled apart if smaller
- 1 small onion chopped
- 2 cloves garlic minced
- 8 oz chicken stock or bone broth
- 1/4 cup full fat coconut milk blended prior to adding (We like the Trader Joe’s brand because it doesn’t have guar gum)
- 1 Tablespoon spicy brown mustard (Make it CambiatiClean by combining one teaspoon of dry brown mustard seeds with one teaspoon of vinegar and one teaspoon of water. Allow the flavors to mature for 15 minutes. Then, use in place of one tablespoon of prepared mustard.
- 2 tsp arrowroot starch
Preheat your oven to 400 degrees
Heat a large oven proof skillet. We used a cast iron skillet
Season chicken with salt, pepper, sage, and thyme, rubbing in seasonings to coat skin.
Add 2 TBSPs ghee to skillet. Brown chicken in skillet on both sides – about 2-3 minutes per side.
Once browned, remove chicken from skillet to a plate and lower heat to medium, add 1 more TBSP ghee.
Add onions and cook one minute until softened, then add mushrooms and garlic and continue to cook 3 minutes over med heat until softened. Season with salt and pepper to taste, stir in broth, and remove from heat.
Return chicken and any juices back to skillet, place skillet in preheated oven and bake 25 minutes, until cooked through, return skillet to stovetop.
Remove just the chicken from skillet with tongs to make the sauce. Blend the tapioca and mustard into coconut milk, then add to skillet and whisk to combine. This is important of the arrowroot won’t mix well and creates gelatinous chunks in the sauce.
Bring to a boil and stir continuously. Allow to boil for a few minutes until thickened. Return chicken and any juices to skillet and serve with mushroom sauce. Enjoy!