This chicken with creamy mushroom sauce recipe is a 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 dairy-free.
If you like this recipe, you have to try our dairy free chicken recipe with mustard sauce, our dairy free creamy tuscan chicken recipe and this creamy dairy-free chicken thigh recipe. They’re all dairy free and full of creamy deliciousness!
What our readers are saying
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!!!
Heather
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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.
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.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!
Chicken with Creamy Mushroom Sauce Recipe (Dairy-Free)
Ingredients
- 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 coconut milk
- 2 tbsp arrowroot flour
- 1 tsp salt
- 1 tsp pepper
- 3 small zucchinis spiralized
- Chopped parsley for topping, (optional)
Instructions
- 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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This was absolutely delicious!! I added potatoes, and add cut up zucchini directly in. We’ll be adding this one in the rotation!
Happy to hear that Roxane!
Off the charts delicious!!!
Excellent. I grated the zucchinis.
This was surprisingly very good. I thought it would be too sweet, but nope! It was great.
Glad you enjoyed it!
Tried this recipe for the first time tonight. Will definitely make it again. I did make a few changes- sweet rice flour instead of the arrowroot, did diced zucchini instead of spiralized zucchini and added some little gem potatoes. A hit with the whole family! Thank you for coming up with a recipe that even I can eat with all my allergies.
You are very welcome, and we’re so glad you were able to modify to work for you! Glad the whole family enjoyed it, too! Thanks for giving this one a try and for coming back to let us know how it went! 🙂
This is so delicious! A family fav!
This chicken creamy pasta is sssooo yummy!!!
Sooo good!! Put it over spaghetti squash instead of zoodles. Delicious!!
So glad you like it Melissa :).
This is so good
Simple ingredients, but wonderful meal!
Fantastic flavours! It is in my regular recipe rotation!
Super yummy!
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 better option. He loved it so much he’s asked for it again this week. Big thumbs up from us.
That’s so good to hear that you found and liked our recipe. We hope you enjoy it over and over!
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?
Hi Nicole – subbing with corn starch would be your best option. We hope you enjoy the recipe!
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.
MG
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!!
You’re welcome, glad you enjoyed the recipe!
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!
Your very welcome! Your version sounds delicious 🙂
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! Thank you so much.
You’re welcome, glad you enjoyed the recipe ?
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. 🙂
This is one of the best reviews ever! Thanks for making this and we are happy to hear it passed the test!
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!!!
You’re very welcome! So glad you enjoyed the recipe and thanks for coming back to leave a comment 🙂
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!!!!
That’s amazing! You made our day! We love hearing it was hit for the whole family! Thanks so much for giving our recipe a try and taking the time to come back and share! We appreciate it so much! 🙂
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!
Aww what a great review! So glad you enjoyed the recipe and we hope your friends do too :).
Used this to make sauce/filling for a non dairy, meat lasagne with green lasagne noodles. Added some white wine and leek. Fantastic! Thanks
What a great idea!! Love it! Thanks so much for sharing! 🙂