Yield: 4 servings

Creamy One-Pan Mushroom Chicken

prep time: 10 minscook time: 15 minstotal time: 25 mins

this sauce is BOSS. creamy, sweet, savory, and dairy-free of course!



  1. add the tenderloins to a mixing bowl and add coconut aminos and blackened seasoning* and set aside for 10 minutes to marinate 
  2. in a large skillet, set it to high heat and add olive oil
  3. sear chicken tenderloins by adding them to your pan and cook them for 2 minutes on one side. flip, and cook for 2 minutes on the other side.  remove chicken from skillet and add them to a plate. set aside 
  4. in the same skillet, reduce to medium heat, add dairy-free butter.  as it melts, add your shallots and onion.  stir them around until translucent and caramelized, about 3 minutes. 
  5. add mushrooms, chicken tenderloins, coconut cream, chicken broth and turn the heat back up to high.  stir the chicken mixture as the coconut cream melts and it comes to a boil.  reduce heat to medium low and cook, covered, for approx. 5 minutes or until chicken is cooked through.
  6. make a slurry using the cornstarch; add 1 tbsp of cornstarch + 2 tbsp of chicken broth in a small separate bowl and mix well.  add this to your skillet and your sauce will thicken immediately as your stir for about 2 more minutes 


* your favorite chicken seasoning should work here.



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