Creamy Mushroom Chicken

Creamy Chicken and potatoes

I can’t believe it’s already 2024!  I feel like an old lady when I say that but it’s true…time is flying by for our family at the moment!  We have a busy household and some nights it feels like we’re all going in opposite directions between basketball practice, piano lessons and soccer games.  But one thing that remains a “non-negotiable” on our calendar is family dinner.  We carve out 20-30 minutes to sit together at the dinner table and chat about our day while we eat.  I don’t have time to make different meals for each person, so it’s important that I find recipes we can all agree on.  Must have protein and produce…but can't taste too “healthy” because our kids love their carbs and cheese!  


Healthy Parents, Healthy Kids

This time of year, many adults have set health goals for January and are doing their best to stay on track.  Maybe you’re trying The Whole 30, paleo, or a keto eating plan.  Pizza and hamburger nights feel out of the question but you’re not sure what will please everyone at the table.  Introducing your new family favorite: creamy mushroom chicken and potatoes!  This recipe is loaded with rich, savory flavors but is surprisingly free of dairy, grains and legumes.  This chicken has amazing flavor and makes for the best lunch leftovers!  Canned coconut milk is a fantastic substitute for heavy cream and does NOT taste like coconut when mixed with yummy herbs and hearty vegetables.  Potatoes are a great source of potassium, vitamin C and fiber, but you can easily swap the roasted potatoes for pasta if you'd prefer.  So many breads, crackers, and other snacks are made with white flour that it’s nice to expand our nutrient palate and try new foods!  My kiddos love Tinkyada rice pasta or you can try a chickpea pasta to add in some fiber and protein.

Creamy Mushroom and Chicken Recipe


  • 5-6 chicken thighs
  • 2 Tbsp Italian seasoning, divided
  • 2 tsp salt, divided
  • Ghee, olive or avocado oil
  • 4 large russet potatoes, peeled and cubed
  • 1 small onion, diced
  • 8 oz white mushrooms, washed and sliced
  • 1 cup frozen spinach
  • 1/2 cup canned coconut milk
  • 1 cup chicken broth
  • 1 Tbsp cornstarch or arrowroot starch for thickening
  • Salt and pepper to taste
  • Optional: crusty bread to sop up extra cream sauce


  1. Preheat oven to 425 degrees F.  
  2. Peel and cube potatoes.  Toss with 2 Tbsp ghee, 1 tsp salt and 1 Tbsp Italian seasoning.  Spread potatoes onto a parchment lined baking sheet, making sure they don’t overlap and can cook evenly.
  3. Bake for 25 minutes or until easily pierced with a fork.
  4. Meanwhile, heat a skillet to medium high heat and add 1 Tbsp ghee to the pan.  Sprinkle both sides of the chicken with the remaining 1 Tbsp Italian seasoning and 1 tsp salt.  Once the pan is hot, add chicken to the skillet and cook without disturbing for 4-5 minutes.  Flip and cook for an additional 4-5 minutes.
  5. Remove the chicken from the pan and set aside.  Add the diced onions and sliced mushrooms to the pan with 1 Tbsp ghee.  Cook for 2-3 minutes, stirring frequently to make sure the vegetables don’t stick to the pan.
  6. While the veggies are sauteing, whisk together the canned coconut milk, chicken broth and cornstarch.  Add to the pan, along with the frozen spinach.  Salt and pepper to taste.
  7. Stir to mix, scraping up any brown bits.  Add the chicken back to the pan, allowing it to soak up the savory flavor of the sauce.
  8. Cover and simmer on low to make sure the chicken finishes cooking all the way through, about 4-5 minutes.
  9. Serve chicken over a bed of roasted potatoes and spoon the creamy sauce over everything.  Sop up any extra cream sauce with a piece of crusty french loaf bread!
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