Disclosure: This post may contain affiliate links. Please read my privacy policy.
A delicious chicken dish cooked in a savory mushroom and bacon coconut cream sauce seasoned with paprika, coconut aminos and nutritional yeast.
I am absolutely in love with the sauce in this chicken bacon mushroom recipe. The sauce has such a rich and flavorful flavor all while being thick and creamy and bacony. It’s also naturally Dairy-free, Gluten-free, Grain-free, Paleo, and Whole30.
This has become my go-to recipe and I love eating it with rice, greek yogurt mashed potatoes, sweet potatoes in the air fryer or lemon asparagus and slathering the dairy-free bacon mushroom sauce ALL over.
Table of Contents
What makes this recipe great
- The dairy-free sauce! I’m serious, if you have a can of coconut cream or milk around, give this sauce a try. I made this Creamy Brussels Sprouts Casserole a while ago and loved the sauce so much, I turned it into this chicken recipe.
- It is high in protein. Each serving has 61 grams of protein.
- It is dairy-free, gluten-free, Whole30 compliant and Paleo.
Recipe ingredients
- Bacon– a good quality bacon without nitrates.
- Mushrooms– I like to use bella mushrooms or button mushrooms in this recipe.
- Chicken breast– this is what adds so much protein to the recipe.
- Onion powder and garlic powder– these help season the sauce.
- Paprika and ground ginger– these both add really great flavor to the sauce.
- Canned coconut cream or milk– Make sure to use a brand of coconut cream or milk that you like the taste of. Savoy coconut cream has the best taste to me.
- Coconut aminos ( my favorite one is from Trader Joes!)
- nutritional yeast
- dried parsley
Step by step instructions
Step 1: Microwave the bacon until crispy.
Step 2: Sautée the mushrooms in a pan until golden.
Step 3: Add the chicken and the garlic powder, onion powder, ginger, salt, and paprika to the pan. Then add the coconut aminos, coconut cream, bacon, and nutritional yeast. Let everything simmer.
Recipe FAQs
I like to do this so that it is crispy. I also prefer to do it this way because sometimes bacon oil is overpowering in recipes.
Store in an airtight container for 3-4 days in the refrigerator.
I love making rice, coconut rice or broccoli rice and topping it in this bacon mushroom chicken recipe. The rice absorbs the sauce and it all tastes SO good. I also love making grilled veggies or potatoes and topping it in this chicken as well.
Sunkissed kitchen has a great how to bake sweet potatoes tutorial that would work perfect with this recipe.
Other creamy dairy-free recipes you’ll love:
Cauliflower Gnocchi in a Creamy Mushroom Sauce
Creamy Brussels Sprouts Casserole
Creamy Mustard Tomato Chicken Casserole
Did you try this recipe? Please leave me a ⭐ review below!
Creamy Dairy-free Bacon and Mushroom Chicken
Ingredients
- 6 slices bacon
- 2 Tbs olive oil
- 10 ounces sliced mushrooms
- 2 lbs. chicken breast, cut into bite sized pieces
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1 cup canned coconut cream , or canned coconut milk
- 1/4 cup coconut aminos
- 2 Tbs nutritional yeast
- 1 tsp dried parsley
Instructions
- Place bacon in between two paper towels and microwave for 4-6 minutes on a microwave safe plate. Once the bacon has cooled, cut it into small pieces.
- Add olive oil to a large oven-safe skillet or dutch oven and heat over medium heat. Add mushrooms and cook for 5 minutes, mixing occasionally.
- Add chicken and season with garlic powder, onion powder, ginger, salt, and paprika. Mix and cook for 2-3 minutes.
- Add coconut aminos and cook, for another 5-7 minutes stirring occasionally. Add coconut cream, bacon, and nutritional yeast, mix and let mixture simmer for 5 minutes. Top with parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
