Creamy Herb Mushroom Chicken

I love this saucy chicken so very much. The first time I made it my whole family gobbled it up including my anti-veggie husband and children (who aren’t really anti-veggie but they’re kids so really there’s no telling what they’ll like and what they won’t).

The chicken stock, coconut milk, herbs, and spices create a flavorful sauce that you’ll want to lap right up.

You will not taste any coconut in here. I use a full fat unsweetened canned coconut milk. Don’t use the coconut milk you’ll find in the refrigerator section. The consistency is much thinner since it has a higher water content so it won’t give you the creamy texture you want in a good sauce. The canned milk (assuming you’re not purchasing a low fat one) is thick and perfect for dairy free sauces.

The secret to thickening the sauce is arrowroot flour. Arrowroot is a fantastic substitute for cornstarch or regular white flour. It’s completely flavorless so it blends into everything. The trick is to the add it to your sauce at the end of your cooking time. (Heating it too long can make it lose it’s ability to thicken.)

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below:

• Chicken thighs, skinless and boneless
• Sliced mushrooms
• Chicken stock
• Canned unsweetened coconut milk
• Spinach or spinach and arugula blend
• Arrowroot flour
• Fresh thyme
• Seasonings

Can you use chicken breasts instead of thighs?

I am typically a chicken breast gal but sometimes you’ve just got to go for the thighs. They’re so juicy. Plus they’re less expensive (score!). But, yes, you can substitute chicken breasts if you prefer.

Can you omit the arrowroot flour?

If you don’t have arrowroot flour you can definitely make this dish without it. You’ll have a thin sauce but the taste will remain the same.

Why use unsweetened canned coconut milk?

Canned coconut milk is my favorite way to make dairy free recipes creamy. It’s thick and if you’re not using too much you won’t get a strong coconut flavor. There really is no coconut taste in this sauce.

It’s important to make sure you don’t use a sweetened can though. That drastically changes the flavor and won’t work well.

Can you use a different milk?

I get this question often but you really do need to stick with canned unsweetened coconut milk. Don’t even use the coconut milk that comes in a box or in the refrigerated section. Canned coconut milk is thick and not as watered down as other milks. That’s important for thickening our sauce!

I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat) but there are other brands that work well too!

How to store leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

How to serve this

To best take advantage of every drop of this deliciousness I recommend serving it all over roasted potatoes, a potato hash, cauliflower rice, or traditional rice. You certainly can enjoy it by itself though!

More recipes like this:

Salisbury Steak in Mushroom Gravy

Meatballs in Gravy

Skillet Mushroom Steak Bites

Chicken in Mushroom Gravy

Savory Skillet Chicken and Veggies