I have been wanting to make a creamy sauce for a while now, but I was always concerned about it tasting too much like coconut milk. Using coconut milk for something like a curry sauce is fine because you expect the coconut flavor in that dish. However, making a dairy-free creamy mushroom and garlic sauce is difficult because it is hard to get the thick, creamy consistency you want without the overpowering flavor of coconut. Luckily, I found just the right mix of ingredients for this chicken with creamy garlic and mushroom sauce. You won’t even know the sauce is made with coconut milk as the base.
For a dish packed with so much flavor, this is actually pretty easy to make. There are only six main ingredients for the chicken and sauce and they blend together perfectly to give you a mix of creamy, garlicky, mushroomy goodness in each and every bite. Also, one of the six ingredients in bacon, so that pretty much tells you everything you need to know.
You wouldn’t think you could create such deliciousness from scratch in only about 30 minutes, but it’s really very simple. Just cook up the bacon and chicken and set them aside while you make the sauce. The creamy sauce comes together in under 10 minutes and you’ll be devouring all this creamy goodness over some rice or zoodles in a matter of minutes. We made some zoodles with our spiralizer, and they came out perfectly. They have a slight crunch that blends perfectly with the creamy garlic and mushroom sauce. Delicious!
If you try out this chicken with creamy garlic and mushroom sauce, let us know how you like it by leaving a comment below. Also, take a picture and tag it on Instagram @realsimplegood so we can check it out!
- 5 slices bacon - diced
- 2 organic boneless skinless chicken breasts - chopped into small cubes
- 1/2 onion - diced
- 2 Tbsp crushed garlic - we used the crushed garlic paste from Trader Joe's
- 8 oz coconut milk
- 8 oz mushrooms - sliced
- 1-2 tsp salt
- 1-2 tsp pepper
- 2-3 Tbsp arrowroot flour
- 2 small zucchinis spiralized (or substitute rice if you'd like)
- Parsley for topping - optional
Heat a large skillet over medium heat and while it is heating up chop up all of the ingredients to have them ready to go. Make your zoodles with the spiralizer and set aside.
Toss in the bacon to cook. Cook until it is just starting to get crispy, about 5-6 minutes. Remove with a slotted spoon to a paper towel lined plate.
Leaving at least 1 Tbsp bacon grease in the pan, toss in the chicken to cook. Season the chicken liberally with salt and pepper. Stirring occasionally, the chicken cubes should cook in about 6-7 minutes.
Remove the cooked chicken from the pan and place it in a bowl for later.
Next, add in the onion. Cook, stirring occasionally and scraping up the chicken and bacon bits from the bottom of the pan. Season with some more salt and pepper.
Cook until the onions start to soften and turn translucent, about 3 minutes.
Add in the crushed garlic. Stir it around to mix it well with the onions.
Add in the coconut milk and arrowroot flour, stirring constantly for 2 minutes. The sauce will thicken and bubble, that's ok.
Finally, add in the mushrooms, chicken and bacon into the pan. Turn the heat down to low and simmer for abut 5 minutes, stirring occasionally.
Place a pan over medium heat to warm up the zoodles. Place the zoodles in the pan to heat up for about 2-3 minutes, tossing every minute or so.
Serve the chicken with creamy garlic and mushroom sauce over zoodles or rice, top with some parsley and enjoy!