Taking comfort food to the next level with this dairy-free creamy mushroom chicken skillet! This easy, one-skillet dish is so cozy and flavorful and just what you need to add to your weeknight rotation.

ingredients:

3 tablespoons extra virgin olive oil
2 lb boneless, skinless chicken breasts (4 medium)
2 large shallots, thinly sliced
3 garlic cloves, minced
1 lb baby bella mushrooms, cleaned and sliced
Kosher salt
Ground black pepper
½ cup white wine (or chicken broth)
2 teaspoon Dijon mustard
2 teaspoons arrowroot starch (or cornstarch)
¾ cups dairy-free creamer or heavy cream (I like Nutpods)
1 teaspoon of fresh thyme leaves
Cooked rice or pasta for serving

Method:

1. Preheat the oven to 400F. Pat the chicken breasts dry and season both sides with salt and pepper. Heat the olive oil to medium-high heat and sear the chicken for 3 minutes or until a golden-brown crust begins to form on each side. Transfer the chicken to a plate and set aside.

2. Lower the heat to medium and add the shallot and garlic to the pan. Give it a quick stir then immediately add the mushrooms. Saute for 5 minutes or until the mushrooms have softened, stirring every minute or so. Add 1 ½ teaspoons of salt, ½ teaspoon of black pepper and the white wine. Stir and continue to simmer for 3 minutes, scraping up any brown bits as you go.

3. While the wine cooks down, add the dairy free creamer, Dijon and arrowroot to a liquid measuring cup, and whisk until well combined. Slowly pour the mixture in with the mushrooms, stirring as you go, and simmer for 3-4 minutes or until the sauce has thickened. The sauce should be thick enough to part the sauce down the center with a spatula.

4. Nestle the chicken back into the skillet, sprinkle with thyme leaves and transfer to the middle rack of the oven. Cook for 12-15 minutes or until the chicken registers 165F. Remove from the oven and serve hot.

Creamy Mushroom Chicken Skillet