This simple ingredient Chicken and Mushroom skillet is gluten -free, dairy free ,comes together quickly and is incredibly delicious with your favorites sides.
This easy Chicken and Mushrooms recipe is a great one-pan meal that is perfect for a weeknight dinner. It comes together in less than 30 minutes and is great served over mashed potatoes, cauliflower rice, or with a side of veggies. I always have chicken breast on hand and this recipe has so much flavor and definitely one of our favorites. Feel free to add more shallot or other fresh herbs to the mushroom mixture, and let me know what you think.
Simple Ingredients to make Chicken and Mushrooms
- chicken breast
- avocado oil or olive oil
- salt and pepper
- onion powder
- garlic powder
- paprika
- shallot
- mushrooms
- tapioca flour, arrowroot flour, or flour of your choice
- chicken stock, or broth of choice
- fresh parsley
Chicken and Mushrooms (Whole 30, Paleo)
Ingredients
- 6 boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp salt
- 1/4 cup avocado oil
- 2 tbsp ghee
- 1 shallot, sliced
- 16 oz mushrooms, sliced
- 2 tbsp tapioca flour
- salt and pepper to taste
- 1 cups broth
- 1/2 cup fresh parsley, chopped
Instructions
- In a small bowl add garlic powder, paprika, onion powder, salt, and mix. Sprinkle evenly over the chicken breasts.
- Add avocado oil to large skillet over medium-high heat. Add chicken breasts to pan and cook 5-6 minutes per side or until cooked through. Remove from skillet and set aside.
- Add ghee and shallots to skillet and cook for 1-2 minutes while stirring. Add the sliced mushrooms, tapioca flour and cook for 4-5 minutes while continuing to stir.
- Add chicken broth and bring to a slow simmer. Add chicken breasts back into the skillet and cook for about 5-6 more minutes. Add fresh chopped parsley and serve with your favorite side.
Tried this recipe?Let us know how it was!
