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Whole30 Creamy Mushroom & Bacon Chicken Skillet

KPW30
September 24, 2018 | Author: Ashley McCrary

Whole30 Creamy Mushroom & Bacon Chicken Skillet

Chicken thighs seared and cooked in a creamy mushroom sauce topped with bacon and fresh parsley that is Keto, Whole30 and Paleo compliant.

Creamy mushroom and bacon chicken thigh skillet

Anytime I can use my chicken drippings to make a yummy pan sauce, I am one happy girl. The flavor in this Creamy Bacon & Mushroom Chicken Thigh Skillet is out of this world incredible. This is the perfect savory and healthy dish that will warm your soul on a cool fall night. Serve this creamy chicken over cauliflower rice and you have yourself a complete meal. 

I have recently been on a mission to recreate all of my favorite childhood meals in a healthy yet satisfying way. Honestly, this dish is so close to the original that I can hardly tell the difference. I get super excited when making an old meal in a new way that serves my families healthy lifestyle. This dish is so tasty that my 4 year old will eat it up and ask for a second helping. My main trick to this recipe is adding a little coconut milk and tapioca flour to the chicken broth. It makes it thick and like a gravy consistency.

Creamy mushroom and bacon chicken thigh skillet

Leftovers saves me so much time during the week and this skillet is perfect for reheating. I will usually make 2 or 3 extra thighs and an extra 2 cups of cauliflower rice to take for lunch throughout the week. I promise that you guys will absolutely love this dish for lunch, dinner and especially leftovers that will help spice up your lunch game during a busy week.

Creamy mushroom and bacon chicken thigh skillet

If you are searching for the perfect healthy dinner that is Whole30, Paleo or Keto, then look no further. Try serving over mashed potatoes if you are completing a Whole30 or if you are are on Keto, try serving over cauliflower rice, cauliflower mash or even zucchini noodles for the perfect and nutritious meal.

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Creamy mushroom and bacon chicken thigh skillet


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Creamy Mushroom & Bacon Chicken Skillet


  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 people 1x

Description

Chicken thighs seared and cooked in a creamy mushroom sauce topped with bacon and fresh parsley that is Keto, Whole30 and Paleo compliant.


Scale

Ingredients

Chicken Thighs

  • 5 medium chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Pink salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 2 8oz cans mushrooms
  • 1/2 large sweet onion (sliced thinly)
  • 3 tbsp fresh parsley (chopped)
  • 2 pieces bacon (chopped)

Creamy Garlic Sauce

  • 1 1/2 cup chicken broth
  • 2 tbsp canned coconut milk
  • 1 tbsp ghee
  • 2 garlic cloves (pressed)
  • 1 1/2 tbsp tapioca flour (dissolved in 2 tbsp water)
  • 1/4 tsp Pink salt
  • 1/4 tsp pepper

Instructions

  1. In a large skillet add olive oil over medium heat.
  2. Pat each chicken thigh dry using a paper towel then cover each thigh with mixture of the salt, pepper, onion and garlic powder.
  3. Add each chicken thigh to the skillet and cook until juice runs clear with no pink inside, around 8 minutes on each side.
  4. Remove chicken thighs but keep the chicken drippings in the skillet. To this, add in pressed the garlic along with the sliced onions and 2 can of mushrooms.
  5. Saute together until browned then add in the chicken stock along with coconut milk. Heat this together with the onions and the mushrooms.
  6. Once combined, add the tapioca flour dissolved in water to the broth mixture and whisk over low heat until thick. This will begin to thicken as it heats up, it won’t happen instantly.
  7. Once thick, add the chicken thighs back to the mixture and cook for another 4-5 minutes. Heat up your bacon as desired.
  8. Serve over cauliflower rice, cauliflower mash or zoodles and garnish with crispy bacon and fresh parsely.

Notes

This sauce will be the consistency of a thicker soup. Feel free to add more tapioca flour if you would like the sauce thicker.  

  • Category: Main Dish

15 thoughts on "Whole30 Creamy Mushroom & Bacon Chicken Skillet"

  1. Alix McGougan says:

    Made this tonight!! It was tasty!

  2. Jennifer says:

    Made this for lunch today. OH MY WORD! So delicious. Didn’t have bacon but added spinach and used fresh mushrooms and chicken breasts. The sauce is amazing. Thank you for such a great recipe. I feel like I am eating at a fancy restaurant instead of just at my snowed in condo.

  3. Marra says:

    Is the chicken boneless or with bone?
    Thanks!

    1. Ashley McCrary says:

      Boneless

  4. Hanna McClintock says:

    Delicious!!! Thanks for creating this- perfect winter meal prep in one skillet!!!

  5. Julie Means says:

    This is fantastic. I used turkey bacon and served over mashed cauliflower and my family loved it. Thank you!!!

    1. Ashley McCrary says:

      So happy to hear it was a hit! Thank you

  6. Caroline says:

    This was so delicious! Thank you for sharing. One suggested edit: ghee is in the ingredient list, but it’s nowhere in the recipe instructions. I bought it based on the ingredient list, but I’m sure I’ll find another use for it.

    1. Ashley McCrary says:

      I will get that fixed. So sorry. Thank you for finding the error. It is always so helpful when you guys bring it to my attention.

  7. Alexis says:

    Amazing! Did this without the bacon and truly just as yummy!! I think I could have put a few more thighs in!

    1. Ashley McCrary says:

      So glad you enjoyed Alexis!!!! Noting like those chicken thighs;-)

  8. Hannah says:

    Yum! This recipe is so good! My husband and I devoured it as if we’d never eaten in our lives haha!!

  9. Vera Coggan says:

    Just made this for dinner. Super easy recipe to follow and was delicious. I substituted the thighs for breasts because that our preference. Served with a side dish of broccoli . Have leftovers for this week. Thank you!

    1. Ashley McCrary says:

      This is so awesome to hear. Thank you

  10. Rebecca says:

    So delicious! The sauce is amazing 👏!!! Made this last night and I woke up thinking about the leftovers I get to enjoy today 😋. Did not have the canned mushrooms on hand so used some fresh ones and thats the only thing I altered.
    This is going to be coming in clutch for Fall nights. Thanks Ashley!


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
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This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
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1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

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1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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➡️Google Healthy Little Peach Chicken Fajita Soup or grab the link in my bio

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