It’s a flavorful, 1-pot meal that’s elegant enough for hosting but easy enough for weeknight dinners. Serve with veggies and rice (or coconut rice!) and it’s meal prep perfection. Let us show you how it’s done! This easy, 1-pot recipe begins with sautéing onion, mushrooms, garlic, and ginger for a flavorful base. We finely chop the mushrooms (vs. slicing) to allow extra caramelization (a trick you’ll also see in our dairy-free mushroom stroganoff). Next, we brown the chicken thighs on both sides and add light coconut milk, tamari, and apple cider vinegar to create a savory, creamy broth with a little brightness. Optional red pepper flakes add heat and arrowroot or tapioca starch is the thickener. After adding the “slurry” of arrowroot (or tapioca) + water, we simmer the sauce until it becomes slightly thickened. And then it’s serving time! We hope you LOVE this mushroom chicken! It’s:CreamyRichSavoryGingeryComforting& Weeknight-friendly! It’s a satisfying meal served with brown rice, coconut rice, cauliflower rice, or quinoa. It would also pair well with steamed broccoli or cauliflower for more veggies.
More Mushroom Recipes
Portobello Fajita Tacos with Chipotle Pecan Pesto Lentil Mushroom Stew Over Mashed Potatoes Savory Chickpea Pancakes with Leek and Mushrooms Creamy Vegan Mushroom Stroganoff (GF Optional)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
