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A cast iron skillet with creamy dairy free chicken thighs in mushroom sauce.

Dairy Free Creamy Mushroom Chicken Thighs

Tender chicken thighs simmered in a creamy dairy-free mushroom sauce for a comforting dinner that tastes like a restaurant meal!
Course Main Course
Cuisine American
Keyword creamy chicken thighs, dairy free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 342 kcal
Author Dairy Free for Baby

Ingredients

  • 6 small bone-in, skin-on chicken thighs (see notes)
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 tablespoon dairy-free butter (or olive oil)
  • 1 pound assorted mushrooms (i.e. combination of baby bella, shiitake, oyster, etc.)
  • 2 cloves garlic, minced
  • 1 cup white wine (or chicken broth)
  • ¼ cup fresh sage leaves, chopped
  • 2 rosemary sprigs
  • ½ cup dairy-free heavy cream (see notes)

Instructions

  1. Pat chicken dry with a paper towel. Season chicken thighs with ¼ teaspoon salt, pepper, and paprika.
  2. Heat the olive oil in a large cast-iron skillet over medium heat.
  3. Add chicken skin-side down to the hot pan. Cook, untouched for 5 minutes. Flip, and cook for an additional 5 minutes. Remove chicken and set aside on a plate.
  4. Add dairy-free butter and mushrooms to the pan. Sauté until golden brown, about 5 minutes. Season with the remaining ¼ teaspoon salt
  5. Add the garlic and cook another 1 minute.
  6. Add wine, sage, and rosemary sprigs. Deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Cook until reduced by half, about 3 minutes.
  7. Whisk in dairy-free heavy cream, then return chicken to the pan. Cook for 12-15 minutes or until chicken is cooked through (ensure the internal temperature reaches 165°F).
  8. Remove and discard rosemary sprigs before serving. Spoon the mushroom cream sauce over the chicken. Enjoy!

Recipe Notes

  • Using smaller bone-in chicken thighs ensures that they will cook thoroughly in the time frames suggested; using larger bone-in chicken thighs may require additional cooking time. You can also use boneless chicken thighs; keep in mind the cooking time may be less. Use a meat thermometer regardless of your choice of chicken to properly assess doneness.
  • For the dairy-free heavy cream, I recommend using either Silk heavy whipping cream or Country Crock dairy free heavy whipping cream.
  • If the sauce reduces too much while cooking the chicken to the proper internal temperature, add additional wine (or broth) and dairy-free heavy cream in equal amounts during the cooking process.
  • If using chicken broth instead of white wine, you may want to reduce the salt in the sauce according to your tastes.

 

Nutrition analysis (approximate per serving): 342 calories, 22 g fat, 8 g saturated fat, 300 mg sodium, 5 g carbohydrate, 1.5 g fiber, 2 g sugar, 25 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 9%, Potassium: 11%