An easy, One Pan Chicken Garlic Mushroom Saute that is paleo, low carb and gluten free.
One Pan Chicken Garlic Mushroom Saute is paleo, low carb, very simple to prepare, and so extremely tasty! I am excited that this is such super simple, all in one pan dish to make, and yet it packs so much flavor. Realizing that arrowroot is not low carb in larger amounts, So, in this dish I used only a tiny amount (1/2 tsp for the entire recipe) and this would only add a nominal amount of carbs.
I think I could eat this every day, and I am not even kidding. Only one pan to wash makes this recipe a fast clean up, and a no brainer. I’m so tired after work sometimes, that I need a healthy meal that does not involve much work or any brain power.
As a small child I hated mushrooms, I’m not even sure why, as they don’t have a strong taste and pretty much taste like whatever you cook them in. Which makes them excellent little garlic butter absorbers . The mushrooms in this dish really absorb all that flavor from the garlic and butter, which just makes this chicken extra scrumptious.
I started developing a taste for mushrooms as a teenager, and now I actually quite adore them.
1 ½ lb chicken thighs or breasts, skinless boneless (about 4 to 5 pieces)
1 cup sliced mushrooms
½ tbsp avocado oil or olive oil
⅛ tsp sea salt
⅛ tsp black pepper
2 tbsp butter, divided in half
3 garlic cloves, minced
⅓ cup white cooking wine
½ tsp arrowroot powder
Sprinkle chicken with salt and pepper. In a large skillet over medium high heat sear chicken in ½ tbsp oil for 5 to 7 minutes on each side until browned.
Remove chicken from skillet and place on a plate and set aside (will return to the pan later).
In the same pan used for the chicken, melt 1 tbsp butter over medium heat. Add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.
Add wine to the pan and stir.
In a small bowl mix; 1 tbsp butter and ½ tsp arrowroot powder, smashing arrowroot powder into the butter with a fork until butter has absorbed the arrowroot.
Add the arrowroot butter to the mushroom wine mixture in the pan. Stir and melt arrowroot butter into the saute over medium to medium high heat until the sauce starts to thicken.
Place chicken on top of mushroom saute, cover and turn heat down to low. Simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushrooms and sauce over chicken.
Amount Per Serving
% Daily Value *
Total Fat 13 g
Saturated Fat 5 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 160 mg
Sodium 354 mg
Potassium 445 mg
Total Carbohydrate 4 g Net Carbs: 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 50 g