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Chicken with Creamy Mushroom Sauce Recipe (Paleo, Dairy-Free + Whole30)

Originally posted February 28, 2016. Last updated November 2, 2019.

This chicken with creamy mushroom sauce recipe is a healthy and dairy-free option to get that cream sauce over pasta flavor with real food ingredients. With a rich and creamy sauce flavored with bacon, onion, mushrooms and garlic, you won’t believe it’s Paleo, Whole30 and dairy-free.

Creamy mushroom chicken served over zoodles in a bowl with a fork dug in. Extra bacon bits on the side.

How do you make a healthy creamy mushroom sauce?

When I first started making creamy sauces, I was always concerned about it tasting too much like coconut milk. Making a dairy-free creamy mushroom 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 mushroom sauce recipe. You won’t even know the sauce is made with coconut milk as the base.

Angled shot of chicken with creamy mushroom sauce in a skillet with a serving spoon scooping some up.

The sauce is nut free too!

A lot of dairy-free creamy sauces use nuts (typically cashews) as the base to get the creamy texture. Those sauces can sometimes be more work and require soaking cashews overnight to soften them and then blending them to get a creamy consistency. Well, this recipe skips all that hassle and just uses full-fat coconut milk and some standard ingredients to hide the coconut flavor and turn it into a rich and creamy sauce.

Two bowls of chicken with creamy mushroom sauce served over zoodles with forks dug in. Extra bacon and parsley sprinkled about.

A 30 minute chicken with mushroom sauce recipe

You wouldn’t think you could create such deliciousness from scratch in only about 30 minutes, but it’s really very simple. There are only six main ingredients for this chicken with mushroom sauce recipe 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.

Close up shot of chicken with creamy mushroom sauce served in a bowl with zoodles and a fork.

Some other comfort food recipes with creamy sauces

Your turn to try this chicken with creamy mushroom sauce recipe

If you’re looking for an indulgent yet easy weeknight dinner, give this recipe a try let us know what you think! Leave a comment below, and share a pic on Instagram. Tag us @realsimplegood, and make sure to give us a follow if you don’t already. Let’s stay connected!

Two vertical images with text overlay in the middle. Top image chicken with creamy mushroom sauce in a skillet. Bottom image served in a bowl with zoodles.

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Close up image of chicken with creamy mushroom sauce in a bowl with zoodles. Text overlay at top.

Chicken with Creamy Mushroom Sauce Recipe (Paleo, Dairy-Free + Whole30)

4.58 from 66 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Servings: 4
A dairy-free chicken with creamy mushroom sauce recipe made with real food ingredients. It has a rich and creamy sauce that's Paleo + Whole30 too!
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  • 5 slices bacon, diced
  • 3 boneless skinless chicken breasts, chopped into small cubes
  • 1/2 onion, diced
  • 2 cups mushrooms, sliced
  • 2 tbsp minced garlic
  • 1 cup full fat coconut milk
  • 2 tbsp arrowroot flour
  • 1 tsp salt
  • 1 tsp pepper
  • 3 small zucchinis spiralized
  • Chopped parsley for topping (optional)
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  • Cut up bacon and chicken breasts. Chop onions, mushrooms and mince garlic. 
  • Heat a large skillet over medium heat. Once hot, add 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.
  • While bacon is cooking, make your zoodles with the spiralizer and set aside. Add arrowroot starch to the coconut milk and mix well.
  • Leaving at least 1 Tbsp bacon grease in the pan, add in the chicken to cook. Season the chicken with salt and pepper, about 1/2 tsp each. Cook, stirring occasionally, until the chicken cubes are white and cooked through, about 6-7 minutes.
  • Remove the cooked chicken from the pan and place on a plate.
  • Next, add in the onion. Cook for 2-3 minutes, stirring occasionally and scraping up the chicken and bacon bits from the bottom of the pan.
  • Add in the garlic and mushrooms. Cook, stirring frequently, for another 2-3 minutes.
  • Mix up the coconut milk and arrowroot starch again. Add in the coconut milk to the pan, stirring constantly for 2 minutes. The sauce will thicken and bubble, that's ok.
  • Finally, add the chicken and bacon back into the pan. Turn the heat down to low and simmer for about 2-3 minutes, stirring frequently.
  • Place another 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. Season with salt and pepper to taste. Alternatively, you can just add the zoodles in with the chicken mixture and stir to coat and cook until warmed through.
  • Serve the chicken mixture over zoodles. Top with optional parsley and enjoy.
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33 thoughts on “Chicken with Creamy Mushroom Sauce Recipe (Paleo, Dairy-Free + Whole30)

  • My hubby & I heard the neighbours were having this for dinner… well the full fat dairy variety and I found this recipe so we could have a healthier option. He loved it so much he’s asked for it again this week. Big thumbs up from us.

  • This looks great! I am newly dairy free because of an intolerance with my breastfed baby. I would like to make this but am currently in self isolation with no arrowroot flour. Is there something I can sub out? I’m not worried about gluten. Would regular flour work? Or corn starch?

  • Because it had basic at hand ingredients I rate it 4 stars, it definitely needed parsley I served it with Potato mash & frozen peas. Good for Quarantine lockdown. Mum’s Hint chop parsley & freeze always on hand.

  • Question: I am looking for a recipe that uses skin-on chicken pieces and has a dairy and wheat free mushroom sauce. Any idea if this mushroom sauce could work in this way? Could it be poured over something that cooks in the oven for or on a cooktop for a more extended period of time? Could it be incorporated leftover into a soup?

    Thanks for your thoughts on this. The recipe as is looks good, too. May give that a try.

    • I think the sauce could work poured over something that cooks in the oven for a longer time. We haven’t specifically tried it, so you’ll have to let us know how it goes.

      • Thank you, Justin. Just to clarify, do you think the sauce can withstand being cooked in the oven with chicken pieces for 1/2 hour or 45 minutes, or are you talking about pouring it over chicken you have already baked.


        • I think the best option would be to pour it over the chicken after baking since we haven’t tested baking the sauce and I’m not sure how it would hold up.

  • ANOTHER fantastic recipe from you guys! My coconut-hater didn’t even notice the coconut. I doubled the recipe but just added 8 oz. coconut—perfect. Thank you!!

  • Delicious! Served with roasted acorn squash and salad with lemon garlic vinaigrette. I made two changes. I put the mushrooms in with the onions and let them sizzle for 20 minutes to unlock the flavor. And I replaced half of the coconut milk with chicken broth. Thanks for a great recipe!

  • Made this for myself and my husband. We both loved it. I recently went dairy and egg free due to allergies, and was thrilled to have some creamy sauce I could eat and know it was healthy! Thank you so much.

  • My adult kids came home last night for dinner, and I realized that I had all the ingredients on hand to make this (sugar-free bacon and all). My husband was just talking about how much he misses the days when I would make full-fat-dairy cream sauce over pasta (before my eyes were opened to nutrition facts). This recipe really fit the bill because my daughter’s boyfriend has a nut allergy, so dairy-free sauces that use nut creams were out. I replaced the chicken with cubed turkey cutlet (’cause that’s what I had on hand) and it was delicious. I added a bit more garlic to ensure that my 22-yr-old daughter could not taste the coconut milk – she can generally taste coconut a mile away, and coconut flavor will kill a dish for her. This passed the test. Even my dairy-loving husband said this was a keeper. 🙂

  • Honestly one of my favorite recipes ever! I would never guess that it was gluten and dairy free. Followed the recipe to the letter and it was delicious. This is definitely going to be a new staple in our household! A million thanks!!!

  • My whole family LOVED this recipe!!! I tend to eat more on the Paleo side due to some stomach issues and my family “benefits” from it from time to time. Well, this one was a hit and will be on our menu many times to come!!! I made a rice/orzo from Trader Joes for the family and stir fried the zoodles, some carrots, and broccoli on the side!! DELISH!!!!

  • When our family went dairy free due to intolerances last year I didn’t think we would ever eat creamy chicken and mushroom pasta again – until today! Amazing recipe! Thank you! So easy, so delicious and feel so good after eating it! Can’t wait to make it for my friends who can’t imagine life without dairy to see if they can tell – I bet they won’t!

  • Used this to make sauce/filling for a non dairy, meat lasagne with green lasagne noodles. Added some white wine and leek. Fantastic! Thanks

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