Disclosure: This post may contain affiliate links. Please read my privacy policy.
Creamy Dairy-free Bacon and Mushroom Chicken recipe. 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 Dairy-free Bacon and Mushroom Chicken recipe. It has such a rich and flavorful flavor all while being thick and creamy and bacony. YUM.
This has become my go-to recipe and I love eating it with rice, sweet potatoes in the air fryer or other veggies and slathering the dairy-free bacon mushroom sauce ALL over.
It’s also naturally Dairy-free, Gluten-free, Grain-free, Paleo, and Whole30.
A few months ago, I made this Creamy Brussels Sprouts Casserole and knew that I needed to make a recipe with a similar sauce with chicken.
The combination of coconut cream, paprika, nutritional yeast, and bacon was magic. A magic that needed to be replicated over and over.
And that sauce was the basis for this dairy-free bacon mushroom sauce chicken.
Ingredients needed for this Dairy-free Bacon and Mushroom Chicken:
- bacon
- olive oil
- mushrooms
- chicken breast
- onion powder
- garlic powder
- salt
- paprika
- ground ginger
- canned coconut cream or milk
- coconut aminos ( my favorite one is from Trader Joes!)
- nutritional yeast
- dried parsley
How to make this chicken with dairy-free bacon mushroom sauce:
To start, you have to microwave the bacon. 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.
So, you place the bacon in between two paper towels and microwave it on a microwave safe plate.
Then, cook the mushrooms in a pan for a few minutes, add the chicken and the garlic powder, onion powder, ginger, salt, and paprika.
After a few minutes of the mushrooms and chicken cooking, add the coconut aminos and cook for a bit longer.
Lastly, add the coconut cream, bacon, and nutritional yeast and let it simmer.
How to serve this bacon and mushroom sauce chicken:
I love making rice, coconut rice or broccoli rice and topping it in this Creamy Dairy-free Bacon and Mushroom Chicken. The rice absorbs the sauce and it all tastes SO good.
I also love making grilled veggies and topping it in this chicken as well.
I can see this chicken bacon mushroom recipe going well with potatoes too. Maybe on top of baked sweet potatoes. YUM.
Sunkissed kitchen has a great how to bake sweet potatoes tutorial that would work perfect with this recipe.
Other creamy dairy-free recipes you may enjoy:
Cauliflower Gnocchi in a Creamy Mushroom Sauce
Creamy Brussels Sprouts Casserole
Creamy Mustard Tomato Chicken Casserole
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 thick 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
