Do you guys remember the Dairy Free Creamy Tuscan Chicken that I posted about a month ago? The one I was OBSESSING over and wanting to eat constantly and forever without stopping? Update – still obsessing over it. Now branching out and creating similar recipes using the techniques from that recipe.
Which is where this delicious Creamy Mushroom Thyme Chicken was born! The style of cooking is similar to the Creamy Tuscan Chicken, but the flavors are completely different. Different, but absolutely AMAZINGLY delicious.
Seriously this meal feels unbelievably decadent and luxurious – it tastes like it’s made with heavy cream when the rich creaminess is actually coming from 1/2 cup of raw cashews. That’s it – just 1/2 cup. It’s just so crazy.
This delicious, creamy, heavenly chicken skillet gets its flavor base from shallot and garlic. Then we throw in some mushrooms, cook those until they have softened and become golden, and stir in our thyme. To this mixture, we pour in our cashew cream (could NOT be easier to make) and let it simmer for literally five minutes. Stir in some Worcestershire and season to taste – you done. You. Done.
If you want to bring even more happiness and joy to your life, serve this over pasta and use the creamy mushroom sauce to sauce your pasta and serve the chicken over top. That’s my favorite way to eat this, but if you aren’t eating pasta, you can either serve this plain and spoon the sauce over the chicken, or you can serve it over zoodles or spaghetti squash noodles!
You guys. It’s just SO. UNREAL. GOOD. Cashew cream, I love you. Thank you for making it so easy to make dairy free meals for my little dairy allergy toddler. YOU THA REAL MVPPPPP.
Watch how to make this delicious chicken below!
Creamy Mushroom Thyme Chicken (Dairy Free!)
This whole 30, paleo, keto, dairy-free dinner is unbelievably delicious, luxurious, and loaded with THE best flavor!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- 2 chicken breasts, sliced in half through the middle to make 2 thin “breasts” (4 total once you split both)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 shallot, minced
- 8 oz mushrooms (I used baby bellas), sliced
- 1/2 teaspoon fresh minced thyme
- 1/2 cup raw cashews
- 1 1/2 cup water
- 1/2 teaspoon Worcestershire sauce (omit if whole 30)
For the cashew cream:
- Add your cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes and drain. Set aside.
- When your cashews are boiled and drained, add them to your blender with 1 1/2 cup water and blend until completely smooth – about a full minute
For the chicken:
- Heat a large skillet over medium high heat with some olive oil
- Season your chicken evenly on both sides with salt and pepper + your dried basil and oregano
- Add to your skillet and cook on both sides until golden brown and just cooked through
- Remove to a plate and set aside. Add a little more oil to your pan, reduce the heat to medium, and add your shallot and garlic + a little salt and pepper. Cook until softened (just a few minutes)
- Add your mushrooms + a little extra oil + some salt and pepper
- Saute, stirring often, until the mushrooms have softened, cooked down, and turned golden brown
- When they are almost done, add your fresh thyme and let that cook together for a minute or two
- Add your cashew cream, season with a little salt and pepper, and bring to a simmer.
- Simmer, stirring often, for 5 minutes. Stir in your Worcestershire and season to taste! (A few different serving suggestions in the notes below!)
There are multiple ways to serve this: 1. over a bed of pasta using the mushroom sauce to sauce the pasta and placing the chicken over top. 2. Same as #1 but using zoodles or spaghetti squash noodles instead of pasta. 3. Plain! Just place the chicken on your plate and spoon the sauce over top. All three will be amazing!
- Serving Size: 1 chicken breast half + 1/4 of the sauce
- Calories: 241
- Sugar: 2 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 66 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries so I can see!