Chicken with Creamy Mushroom Sauce

A deliciously creamy dish that feels more indulgent than it is! Serve with wholegrain rice or cauliflower rice for an extra dose of fibre that your gut will LOVE.

Serves 4

  • 1 tbsp extra-virgin olive oil

  • 4-6 boneless, skinless chicken thighs

  • 1 white onion

  • 2 garlic cloves

  • 250g mushrooms, sliced

  • 1 tsp mixed herbs

  • 0.5 tsp smoked paprika

  • 125ml chicken stock

  • 0.5 tin coconut milk

  • 1 tbsp fresh parsley

  • Wholegrain rice or cauliflower rice to serve

Ingredients

  1. Heat the oil in a large pan.

  2. Season the chicken thighs with salt and pepper, then sear the chicken thighs until browned (about 5 minutes each side). Once browned transfer onto a plate and cover with tin foil.

  3. To the same pan, add the onion and garlic and sauté for 5 minutes. Next add in the mushrooms and cook for another 3 minutes.

  4. Add in the spices and season with salt and pepper to taste, return the chicken to the pan.

  5. Pour in the chicken stock and mix well. Next add in the coconut milk, reduce the heat and leave to simmer for 15 minutes.

  6. Taste for seasoning, sprinkle fresh parsley and serve with wholegrain or cauliflower rice.

Method