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Last Updated on October 16, 2023

This chicken with mushroom cream sauce is actually dairy-free! In addition to being free from dairy, it’a also compliant for the autoimmune protocol, paleo, GAPS, and SCD diets. Don’t let the lack of real cream fool you though – the flavor is absolutely delicious and satisfies cravings for a creamy sauce.

Chicken With Mushroom Cream Sauce

Several years ago (before the realization of autoimmune disease, leaky gut, and food allergies), I created a dairy-free a creamy mushroom chicken recipe using cashew milk as a substitute for the cream.

I used cashew milk quite often back then, but took a break from it while on the strict phase of the Paleo Autoimmune Protocol (AIP). I have been able to successfully introduce raw cashews so I am making cashew milk occasionally.

Before reintroducing cashew milk, I wanted to revamp this recipe and make it AIP-complaint because it’s one of my family’s favorites. I used Aroy-D Coconut Cream in place of the cashew milk and it turned out lovely, with a velvety mushroom sauce that will make you want to lick the plate!

Why You’ll Love This Recipe

Easy to Make – This creamy chicken mushroom recipe is pretty easy to make. After you sear the boneless chicken breasts to a nice golden brown, it finishes cooking in the oven while you make one of the best sauces you’ll eat on an AIP diet. This cuts down on the cook time for a fast weeknight meal.
Dairy-Free – This is especially a big deal if you are on an AIP diet or unable to eat dairy. It’s so creamy and has tons of flavor – you won’t even miss the heavy cream!
It’s Filling – My chicken with mushroom cream sauce is sure to be a star as a main dish! You can eat it with a side of roasted root vegetables, or pour it all over cauliflower rice, mashed white sweet potatoes or malanga for an easy weeknight dinner.

Ingredients for Chicken with Mushroom Cream Sauce

Here’s the simple ingredients you need to make this tasty dish. You can find all measurements in the recipe card at the bottom of this post.

coconut or olive oil for frying (I use a combination of both) – alternatively you could also use avocado oil.
sea salt
whole chicken breasts (boneless and skinless)
mushrooms, cleaned and quartered
chardonnay or another dry white wine (or sherry if able)
Aroy D Coconut Cream
raw honey (omit if using sherry)
garlic cloves
finely chopped parsley (optional)

Cooking the Chicken for the Mushroom Cream Sauce

To cut down on the time it takes to cook this recipe, you will sear the chicken cutlets in batches, making sure they get nice and golden. Then you will transfer the chicken breasts to a baking dish and bake them until they have finished cooking.

Chicken is considered fully cooked when its internal temperature reaches 165F. To ensure accurate measurement, a meat thermometer is highly recommended.

Here’s the proper steps to cooking the chicken in this recipe:

Preheat your oven to 350F. Cut chicken into cutlets by slicing each breast in half lengthwise with a sharp knife.
Place the chicken cutlets on parchment or foiled-lined cookie sheet in a single layer. Sprinkle both sides with sea salt.
Heat a large skillet or cast iron skillet medium high heat. Once you have a hot pan, add coconut oil (or coconut oil and olive oil) and swirl around.
Brown the chicken on both sides, but do not cook through (this will keep the juicy chicken breasts from drying out). Work in batches so as not to crowd the pan.
Remove the seared chicken to a 9×13 glass or ceramic baking dish. Continue to brown the remaining chicken in batches, adding more coconut or olive oil as needed.
When chicken is finished browning, place pan in the oven for about 15-20 minutes while you make the sauce.

Note: You can also use a meat mallet instead of cutting the breasts into cutlets if you prefer. Just put the chicken breasts in a Ziploc bag, seal, and then gently pound them with the mallet to the desired thickness.

How to Make Creamy Mushroom Sauce for Chicken

Using the same saute pan on medium heat, add fresh mushrooms and stir, adding more coconut or olive oil as needed. Saute the mushrooms for a few minutes until they start to carmelize and release their juices.
Remove pan from heat and add garlic. Stir for 30 seconds.
Return the pan to the heat and add chardonnay (or sherry). Be sure to scrape up all the brown bits from the bottom of the pan. Reduce until most of the liquid is evaporated.
Add the coconut cream and honey (if using) and stir well.
Remove the tender chicken from the baking dish and arrange on a platter.
Pour the accumulated juices from the baking dish into the pan and stir to incorporate.
If desired (and depending on how much juice you added from the chicken), continue to cook the sauce to reduce it to your liking.
Pour the mushroom wine “cream” sauce on top of the chicken and sprinkle with chopped parsley, if desired.

Wine Used in Cream Sauce

The recipe calls for 1/2 cup of chardonnay and 1 teaspoon of honey in order to mimic the sweetness of sherry, which is not SCD or GAPS compliant. (For a better understanding of these terms, check out our Grain Free Glossary.)

If you are not restricted and can use a good sherry, I would simply replace the chardonnay and honey with 1/2 cup of sherry and enjoy.

Subsituting Chicken Broth for Wine

Want to make this creamy chicken dish, but don’t have any wine (or perhaps you are unable to use it)? No problem! You can use chicken broth and lemon juice as a substitute. It will still be creamy and full of so much flavor.

Best Mushrooms to Use

For this chicken with mushroom cream sauce recipe, the best mushrooms to use are baby bellas, cremini mushrooms, or white mushrooms. Truly, any kind of mushrooms you can find at the grocery store will work though, and you can even combine various types.

The type of mushrooms mentioned above have a mild flavor and smooth texture that pairs well with the creamy sauce. They also hold up well when cooked, maintaining their shape and adding depth of flavor to the dish.

Recipe Variations

There are ways you can customize this chicken with mushroom cream sauce to enhance (or change) the flavors.

Substitute chicken stock for the white wine – You can use chicken stock and a squeeze of lemon in place of the white wine.
Fresh herbs – top the chicken with mushroom cream sauce with your favorite fresh herbs, such as fresh thyme or basil.
If you are not dairy-free – this recipe would taste delicious sprinkled with cheese, such as pecorino romano or parmesan cheese.
If you are not AIP – Adding some sundried tomatoes would add some great flavor to this dish. Tomatoes are a nightshade food, so if you are on the autoimmune protocol, avoid them.
Add some other seasonings, like black pepper (early AIP reintro)
Add some greens – Feel free to add in some green leafy vegetables, such as chopped spinach or kale.
Change the chicken – Use skinless, boneless chicken thighs instead of breasts.

How to Store Leftover Chicken with Mushroom Cream Sauce

This recipe is best fresh, but you can store leftovers in an airtight container in the refigerator for up to 3 days. To reheat, cook in a skillet on medium heat until the chicken’s internal temp is 165 degrees.

This recipe does not freeze well as the sauce may break, so freezing leftovers is not recommended.

Do you enjoy creamy chicken recipes? Check out my AIP Chicken Piccata.

Chicken with Mushroom Wine “Cream” Sauce (AIP, Paleo, GAPS, SCD)

Print Recipe

Author: Jen/ My BIG FAT Grain Free Life
Yield: Serves 6-8 1x

Instructions

Preheat oven to 350F. Make chicken into cutlets by slicing each breast in half lengthwise with a sharp knife.
Place cutlets on parchment or foiled-lined cookie sheet. Sprinkle both sides with sea salt.
Heat a large saute pan with sides on medium-high heat. Once pan is hot, add coconut oil (or coconut oil and olive oil) and swirl around.
Brown the chicken on both sides, but do not cook through, working in batches so as not to crowd the pan.
Remove browned chicken to a 9×13 glass or ceramic baking dish. Continue to brown the remaining chicken in batches, adding more coconut or olive oil as needed.
When chicken is finished browning, place pan in the oven for about 15-20 minutes while you make the sauce.
Using the same saute pan on medium heat, add mushrooms and stir, adding more coconut or olive oil as needed. Saute for a few minutes until starting to brown and release their juices.
Remove pan from heat and add garlic. Stir for 30 seconds.
Return pan to heat and add chardonnay (or sherry) and reduce until most of the liquid is evaporated.
Add the coconut cream and honey (if using) and stir well.
Remove chicken from the baking dish and arrange on a platter.
Pour accumulated juices from the baking dish into the pan and stir to incorporate.
If desired (and depending on how much juice you added from the chicken), continue to cook the sauce to reduce it to your liking.
Pour mushroom wine “cream” sauce on top of chicken and sprinkle with chopped parsley, if desired.