If you’re on the hunt for a comforting Paleo Diet recipe, you’ll love this creamy paleo chicken with bacon and mushrooms. It packs flavor without missing any of the traditional creaminess you might expect. Even better, it’s surprisingly easy to whip up. Picture tender chicken simmered in a sauce with savory bacon, earthy mushrooms, and a hint of coconut milk for that creamy finish. Ready to try it?
Ingredients
- 4 boneless, skinless chicken thighs (or breasts if you prefer)
- 4 slices of thick-cut bacon, chopped
- 2 cups of sliced mushrooms (white button or baby bella)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup full-fat coconut milk (unsweetened)
- 1 tablespoon arrowroot powder (optional, to thicken)
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon dried thyme
- Salt and pepper to taste
Directions
- Warm a skillet over medium heat and add the chopped bacon. Cook until crispy, then transfer the pieces to a plate lined with paper towels. Leave about a tablespoon of bacon drippings in the pan.
- Season the chicken with salt and pepper, then add the oil to the bacon drippings in the same skillet. Sear the chicken on both sides until lightly browned, about 3 minutes per side. Remove the chicken and set it aside.
- In the same pan, sauté the chopped onion and minced garlic for about 2 minutes, or until the onion becomes translucent. Stir in the sliced mushrooms and sprinkle in the dried thyme. Cook for another 3–4 minutes until the mushrooms start to soften.
- Return the chicken pieces to the skillet. Pour in the coconut milk, adding arrowroot powder if you want a thicker sauce. Stir gently to blend everything.
- Lower the heat, cover your skillet, and let the dish simmer for about 10–12 minutes, or until the chicken is fully cooked. If needed, add a splash of water to keep the sauce from becoming too thick.
- Top the chicken with the crispy bacon bits and give it one final stir. Taste and adjust the seasonings before serving.
Nutrition facts
While exact numbers vary, these are approximate values per serving (serves four):
- Calories: 360
- Protein: 28g
- Fat: 24g
- Carbs: 6g
- Fiber: 1g
Because this dish is naturally grain-free, it fits perfectly into your Paleo lifestyle. You get plenty of healthy fats from the coconut milk and bacon, while the chicken provides a solid protein boost.
Final thoughts
Creamy paleo chicken with bacon and mushrooms is a great go-to when you want an easy, crowd-pleasing meal. It doesn’t require fancy ingredients or extra steps, and you can also adjust the flavors. Feel free to toss in some spinach or sun-dried tomatoes if you’re craving more veggies. Serve it over cauliflower rice or alongside sautéed veggies to keep everything Paleo-friendly. Give it a try, and let me know how your family enjoys this comforting recipe.
Frequently asked questions (FAQs)
-
Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work just fine. Just keep an eye on the cooking time; they can dry out faster than thighs. -
Is arrowroot powder necessary?
It’s purely optional. If you like a thicker sauce, arrowroot can help. For a thinner consistency, you can skip it. -
Can I use a different non-dairy milk?
Yes, but coconut milk tends to give the best creamy texture. Almond milk or cashew milk might be thinner, so results can vary. -
How do I store leftovers?
Store any leftovers in an airtight container for up to three days in the fridge. Reheat gently on the stove or in the microwave.
Ingredients
4 boneless, skinless chicken thighs (or breasts if you prefer)
4 slices thick-cut bacon, chopped
2 cups sliced mushrooms (white button or baby bella)
1 small onion, finely chopped
2 garlic cloves, minced
1 cup full-fat coconut milk (unsweetened)
1 tablespoon arrowroot powder (optional, to thicken)
1 tablespoon olive oil or avocado oil
1/2 teaspoon dried thyme
Salt and pepper to taste
Directions
- Warm a skillet over medium heat and add the chopped bacon. Cook until crispy, then transfer the pieces to a plate lined with paper towels. Leave about a tablespoon of bacon drippings in the pan.
- Season the chicken with salt and pepper, then add the oil to the bacon drippings in the same skillet. Sear the chicken on both sides until lightly browned, about 3 minutes per side. Remove the chicken and set it aside.
- In the same pan, sauté the chopped onion and minced garlic for about 2 minutes, or until the onion becomes translucent. Stir in the sliced mushrooms and sprinkle in the dried thyme. Cook for another 3–4 minutes until the mushrooms start to soften.
- Return the chicken pieces to the skillet. Pour in the coconut milk, adding arrowroot powder if you want a thicker sauce. Stir gently to blend everything.
- Lower the heat, cover your skillet, and let the dish simmer for about 10–12 minutes, or until the chicken is fully cooked. If needed, add a splash of water to keep the sauce from becoming too thick.
- Top the chicken with the crispy bacon bits and give it one final stir. Taste and adjust the seasonings before serving.
