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Creamy Mushroom Thyme Chicken (Dairy Free!)

Creamy Mushroom Thyme Chicken (Dairy Free!) - No one will believe this delicious, rich chicken skillet is dairy free! It’s creamy, dreamy, smooth, and luscious. And the flavor is out of this world! TheGarlicDiaries.com

This whole 30, paleo, keto, dairy-free dinner is unbelievably delicious, luxurious, and loaded with THE best flavor!

Scale

Ingredients

Instructions

For the cashew cream:

  1. Add your cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes and drain. Set aside.
  2. 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:

  1. Heat a large skillet over medium high heat with some olive oil
  2. Season your chicken evenly on both sides with salt and pepper + your dried basil and oregano
  3. Add to your skillet and cook on both sides until golden brown and just cooked through
  4. 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)
  5. Add your mushrooms + a little extra oil + some salt and pepper
  6. Saute, stirring often, until the mushrooms have softened, cooked down, and turned golden brown
  7. When they are almost done, add your fresh thyme and let that cook together for a minute or two
  8. Add your cashew cream, season with a little salt and pepper, and bring to a simmer.
  9. Simmer, stirring often, for 5 minutes. Stir in your Worcestershire and season to taste! (A few different serving suggestions in the notes below!)

Notes

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!

Nutrition