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Savory Garlic Herb Chicken with Mushroom Sauce

Enjoy a mouthwatering, dairy-free meal with this savory garlic herb chicken, featuring crispy-skinned chicken thighs smothered in a creamy mushroom sauce. This delicious dish fits paleo, keto, and Whole30 diets, and makes an excellent companion to cauliflower rice or roasted veggies.
2
44 min
TOTAL TIME
359
CALORIES
$1.77
PER SERVING
Savory Garlic Herb Chicken with Mushroom Sauce
Ingredients
18 INGREDIENTS
6 SERVINGS
Chicken Bone Broth
1/2 cup chicken bone broth
Sea Salt And Black Pepper
sea salt and black pepper
to taste
Fresh Rosemary
2 tsp fresh rosemary
chopped
Garlic
4 cloves garlic
minced
Arrowroot Flour
1 tbsp arrowroot flour
Onion Powder
1 tsp onion powder
Bone-in, Skin-on Chicken Thighs
6 whole bone-in, skin-on chicken thighs
Sea Salt
1 tsp sea salt
Black Pepper
1/2 tsp black pepper
Ghee
1 tbsp ghee
Garlic Powder
2 tsp garlic powder
Fresh Thyme
2 tsp fresh thyme
chopped
Fresh Parsley
2 tsp fresh parsley
chopped
Coconut Milk
14 oz coconut milk
full-fat
Dijon Mustard
2 tsp dijon mustard
Nutritional Yeast
2 tsp nutritional yeast
Fresh Parsley
fresh parsley
for garnish
Sliced Mushrooms
8 oz sliced mushrooms
Directions
14 STEPS
5 min
PREP TIME
39 min
COOK TIME
44 min
TOTAL TIME
1
Preheat your oven to 400°F.
2
Season chicken with garlic powder, onion powder, sea salt, and black pepper.
3
Heat ghee in a non-stick, oven-proof skillet over medium-high heat.
4
Sear the seasoned chicken thighs until golden and crispy on each side, about 3-4 minutes per side.
5
Transfer the chicken to the oven and roast until cooked through, about 22 minutes.
6
Remove chicken from the oven, transfer to a plate, and set aside.
7
Drain excess fat from the skillet, reserving 2-3 tablespoons for sautéing the vegetables.
8
Return the skillet to medium heat and sauté minced garlic until fragrant, about 2 minutes.
9
Add sliced mushrooms, chopped rosemary, thyme, and parsley to the skillet and cook until mushrooms soften, about 5 minutes.
10
Reduce heat to low-medium and add chicken bone broth, stirring occasionally and bringing the mixture to a gentle simmer.
11
Whisk arrowroot flour into the coconut milk, then pour the mixture into the skillet along with the Dijon mustard and nutritional yeast. Stir well.
12
Continue to simmer the sauce, stirring frequently until it thickens.
13
Season with sea salt and black pepper to taste.
14
Serve chicken topped with mushroom sauce and a sprinkle of additional chopped parsley if desired.
Health Info
Macros
9g
CARBS
23g
FAT
28g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
LOW CARB
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Frequently Asked Questions
Why is my Herb Chicken dry?
My Herb Chicken lacks flavor, what can I do?
Can I use dried herbs instead of fresh ones?
Should I cover my chicken while it's cooking?
Why is my chicken rubbery?
Can I use chicken breasts instead of thighs?
How long should I marinate the chicken for optimum flavor?
What should be the internal temperature of the cooked chicken?
Should I rinse my chicken before cooking?
What side dishes can I pair with Herb Chicken?