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Ultra Creamy Chicken + Mushroom Skillet

Servings: 4

Ingredients

  • 4 boneless skinless chicken breasts
  • sea salt and ground pepper divided
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 Tbsps avocado oil or olive oil divided
  • 16 ozs button mushrooms sliced
  • 1 Tbsp ghee or grassfed butter
  • 2 Tbsps Arrowroot powder cornstarch, or gluten-free flour
  • 1 ½ cup unsweetened milk of choice
  • ¼ cup freshly ground parmesan cheese
  • ¼ cup freshly shredded cheddar cheese
  • 2 tsps Italian seasoning
  • Optional:
  • additional ground parmesan
  • chopped fresh parsley

Instructions

  • Rub the chicken breasts evenly with sea salt, pepper, garlic powder, and onion powder on all sides.
  • Heat 1 Tablespoon of oil in a large skillet over medium heat.
  • Cook your chicken until golden and cooked through, about 4-5 on each side, then transfer to a plate and cover to keep warm.
  • In that same preheated skillet add the remaining oil, and the sliced mushrooms then cook, stirring frequently until tender, for about 4 or 5 minutes. Set mushrooms aside on a plate.
  • Reduce the heat to a low.
  • Melt the ghee in your skillet and once melted add the arrowroot/cornstarch and stir continuously for 1 minute.
  • Gradually pour in the milk, whisking continuously, and bring to a simmer.
  • Once you start to see some bubbles, stir in both the cheeses and the Italian seasoning. Stir well to fully melt and incorporate into your creamy sauce. Taste the sauce and season with sea salt and pepper if desired.
  • Return the mushrooms into the sauce together with the chicken and all its juices.
  • Garnish with additional parmesan and freshly chopped parsley, if desired.