Ultra Creamy Chicken + Mushroom Skillet

I completely adore chicken recipes that are simple to make at home yet taste like something ultra-indulgent that you’d order at a nice restaurant. This is definitely one of those recipes!

What to serve with your Ultra Creamy Chicken Skillet:

Cauliflower Rice Risotto:

Lemony Shredded Brussels:

Perfectly Roasted Asparagus:

Rachel’s Tips:

I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up really nicely.

Here’s how:

Place your boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag.

Starting in the center and working out to the edges, pound very lightly, and gently with the flat side of a meat mallet, or heavy skillet, until they are even in thickness.

This method typically produces juicier chicken because there is no need to overcook your meat to get those middle thicker parts cooked through.

Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.

Use ANY milk of your choice. My personal preferences for this sauce are unsweetened coconut milk or unsweetened cashew milk.

Leftovers:

Refrigerate for up to 3-4 days. This chicken is AWESOME for meal prep bowls.
How To make your own Ghee:

4 servings

Ingredients:

• 4 boneless skinless chicken breasts

• sea salt and ground pepper, divided

• ½ tsp garlic powder

• ½ tsp onion powder

• 2 Tbsps avocado oil or olive oil, divided

• 16 ozs button mushrooms, sliced

• 1 Tbsp ghee or grassfed butter

• 2 Tbsps Arrowroot powder, cornstarch, or gluten-free flour

• 1 ½ cup unsweetened milk of choice

• ¼ cup freshly ground parmesan cheese

• ¼ cup freshly shredded cheddar cheese

• 2 tsps Italian seasoning

Optional:

• additional ground parmesan

• chopped fresh parsley

Instructions:

Rub the chicken breasts evenly with sea salt, pepper, garlic powder, and onion powder on all sides. Heat 1 Tablespoon of oil in a large skillet over medium heat.

Cook your chicken until golden and cooked through, about 4-5 on each side, then transfer to a plate and cover to keep warm.
In that same preheated skillet add the remaining oil, and the sliced mushrooms then cook, stirring frequently until tender, for about 4 or 5 minutes. Set mushrooms aside on a plate.

Reduce the heat to a low.
Melt the ghee in your skillet and once melted add the arrowroot/cornstarch and stir continuously for 1 minute.

Gradually pour in the milk, whisking continuously, and bring to a simmer.

Once you start to see some bubbles, stir in both the cheeses and the Italian seasoning.

Stir well to fully melt and incorporate into your creamy sauce. Taste the sauce and season with sea salt and pepper if desired.

Return the mushrooms into the sauce together with the chicken and all its juices.

Garnish with additional parmesan and freshly chopped parsley, if desired.
Enjoy while hot.
Rachel

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