Tender, golden-seared chicken breasts nestled in a rich, velvety mushroom sauce – this creamy mushroom chicken is an easy one-pan meal that’s full of flavour. The mushrooms are sautéed until beautifully browned, then simmered with garlic, chicken stock, a hint of Dijon mustard and Kara coconut cream to create a luscious sauce that coats every piece of chicken.
Coconut cream makes a wonderful alternative to dairy cream here, lending the sauce its luxurious texture without overpowering the savoury flavours of the chicken, mushrooms and herbs. A little citrus brightens the sauce, while a sprinkling of chilli flakes adds just the right finishing touch.
Best of all, everything comes together in one skillet, making this an ideal recipe for a comforting weeknight dinner that feels special without requiring much effort. Serve it with rice, pasta, crusty bread or a fresh salad to make the most of that delicious creamy sauce.
Creamy Mushroom Chicken with Coconut Cream
® This is a RAS signature Recipe©
♦Prep time:15min ♦Cook time:25min ♦Yield:2Servings.
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Creamy Mushroom Chicken with Coconut Cream
Description
This Creamy Mushroom Chicken is an easy, comforting one-skillet dinner featuring beautifully seared chicken breasts and plenty of mushrooms in a rich, silky creamy mushroom sauce. Everything comes together in one pan, making this a delicious weeknight meal that feels special enough for guests. If you want to make it dairy-free, just switch butter for olive oil.
The chicken is golden and juicy, while the mushroom cream sauce is packed with savory flavor. Serve it with salad, mashed potatoes, rice, pasta, crusty bread, or vegetables to soak up all that delicious sauce!
If you love easy chicken recipes, creamy sauces, and one-pan dinners, this is one to try. ❤️
Ingredients:
Chicken and Flour Coating
Optional marinade
For the Mushroom Cream Sauce
Instructions
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Prepare the Chicken: Butterfly the chicken breast by slicing through the thickest part, opening it out like a book. If necessary, cut it into two portions so that the pieces are of a similar thickness and cook evenly.
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For extra flavour, optionally marinate the chicken with the light soy sauce and black pepper while preparing the remaining ingredients.
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Prepare the Seasoned Flour: Place the skillet to heat and meanwhile n a shallow bowl, combine the plain flour, salt, black pepper, garlic powder, onion powder and Italian herb seasoning. Mix well to distribute the seasonings evenly.
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Dredge each piece of chicken in the seasoned flour, coating all sides thoroughly. Gently press the flour onto the surface, including any crevices created when butterflying the chicken. Shake off the excess and set aside.
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Sear the Chicken: Add oil to the hot skillet and over low-medium to medium heat, add the coated chicken pieces, placing the thicker pieces in first if they vary in size.
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Cook undisturbed for approximately 4 minutes, until a golden crust forms underneath. Flip and cook the other side for another 4 minutes. Briefly sear the narrow edges if necessary.
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The chicken does not need to be fully cooked at this stage, as it will finish cooking in the sauce. Remove the chicken from the skillet and set aside on a clean plate.
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Cook the Mushrooms: Add 1 tablespoon of butter to the same skillet. Once melted, add the sliced mushrooms and cook over medium heat, stirring occasionally.
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The mushrooms will initially release moisture. Continue cooking until most of this liquid evaporates and the mushrooms soften and develop some golden-brown colour.
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Transfer the mushrooms to the plate with the chicken.
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Build the Sauce: Reduce the heat to low and add the remaining ½ tablespoon of butter to the skillet. Add the chopped garlic and sauté for approximately 30–45 seconds, until fragrant. Do not allow it to burn.
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Stir in the Dijon mustard, followed by the concentrated chicken stock. Scrape the bottom of the skillet to release any browned bits left from searing the chicken and cooking the mushrooms.
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Add the lemon or lime juice and bring the mixture to a gentle simmer. Allow it to simmer for 1–2 minutes.
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Pour in the room-temperature Kara coconut cream, stirring until smoothly combined. Keep the heat at low to medium-low and bring the sauce to a gentle simmer.
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Cook for approximately 2–3 minutes, stirring occasionally, until the sauce begins to thicken slightly. Avoid a vigorous boil.
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Return the seared chicken and cooked mushrooms to the skillet, including any accumulated juices from the plate.
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Spoon the creamy mushroom sauce over the chicken. Simmer gently for approximately 5–8 minutes, turning the chicken once if needed, until it is completely cooked through and the sauce has thickened to your liking.
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The thickest part of the chicken should reach an internal temperature of 74°C (165°F). If the sauce becomes too thick before the chicken is cooked, add a little water or stock to loosen it.
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Stir in the chopped fresh parsley and sprinkle with chilli flakes. Taste the sauce and adjust the seasoning if necessary.
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Serve hot, straight from the skillet, with rice, pasta, mashed potatoes, crusty bread or a fresh green salad.
