Stovetop Creamy Mushroom Chicken Thighs
Ingredients
The veggies
-
½
onion
diced
-
3
cloves
garlic, minced
-
8
oz
mushrooms, sliced (cremini or button)
-
4
cups
kale, roughly chopped
The chicken
-
2
lbs
boneless skinless chicken thighs
-
½
cup
arrowroot starch
-
1
tsp
sea salt
-
1
tsp
ground pepper
-
3
tbsp
avocado oil, divided
The creamy sauce
-
1
cup
coconut milk
-
2
tbsp
coconut aminos
-
1
juice of
lemon
Instructions
- Prep the onion, garlic, and mushrooms; chop the kale and set aside.
- Mix arrowroot starch with salt and pepper on a plate.
- Dredge chicken thighs in the starch mixture and set aside.
- Heat a large skillet over medium heat and add 2 tbsp avocado oil.
- Cook the chicken thighs for 5-6 minutes on each side until golden brown.
- Remove the chicken and set aside on a plate.
- In the same skillet, add 1 tbsp avocado oil, then sauté onion, garlic, and mushrooms for 2-3 minutes.
- Add the sauce ingredients to the skillet and deglaze the pan.
- Stir in the chopped kale and nestle the chicken back into the skillet.
- Simmer for 5-6 minutes until the sauce thickens and chicken is cooked through.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
20g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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