Tender chicken is smothered with a gravy-like mushroom sauce in this meal that is ready in no time. The chicken is quickly seared on the stove before the rosemary and mushrooms are added into the pan to be made into a creamy gravy. Sweet potatoes make an excellent side dish to this meal to mop up any extra sauce.
Chicken With Rosemary Mushroom Sauce
- 1 lb Skinless chicken thighs and legs
- Salt and pepper (to taste)
- 2 tbsp Extra virgin olive oil (divided)
- 1/2 yellow onion (sliced)
- 2 cloves garlic (minced)
- 1 tbsp Fresh rosemary (chopped)
- 6 oz White mushrooms (sliced)
- 2-3 tbsp Coconut milk
- 1/4 cup Chicken broth
Generously season the chicken with salt and pepper.
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken and sear on both sides until completely browned and cooked through.
Remove, put on a plate, and set aside.
In the same skillet, heat the remaining tablespoon of olive oil.
Add the onion, garlic, and rosemary to the pan and sauté for 4-5 minutes.
Add the mushrooms and cook for another 5 minutes until browned.
Pour in the chicken broth and coconut milk and stir to combine, scraping any browned pieces off the bottom of the pan.
Bring to a boil, then reduce the heat and simmer for 4-5 minutes until the sauce thickens.
Add salt and pepper to taste.
If desired, purée the sauce in a blender until smooth.
Serve warm sauce drizzled over the seared chicken.
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