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Creamy Mushroom Chicken

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What isn’t good smothered in onions and mushrooms?! This quick chicken dish tastes like a restaurant meal, but it’s even better because it’s cooked in plenty of grass-fed butter! Using canned coconut milk for the sauce, this is one creamy dish that will keep you fat-burning all day.

White vs. Crimini Mushrooms

Whether you decide to use white or crimini mushrooms for this recipe, it’s safe to know that despite the difference in color, they have similar nutritional makeups. They both contain similar vitamin amounts of B12, B6, B2 (riboflavin) and B3 (niacin), all of which are important for proper cardiovascular, digestive, immune, muscular, and nervous system function (so pretty much all the things :))

Don’t sleep on the nutrient density of crimini mushrooms, either! Just one cup of these mushrooms is an excellent source of 15 different vitamins, minerals, and antioxidant phytonutrients. 100 grams of criminis will get you well on your way to your recommended daily calcium, potassium and selenium intake.

Grass-Fed Butter vs. Non-Grass-Fed Butter

While many people opt for whatever butter is first in the grocery aisle, taking the two seconds to grab the grass-fed butter and source a higher quality fat can be better for your health. In the same way that “you are what you eat,” so it goes for the cows and their milk. A better diet will lead to a better fat profile (less inflammatory) and lower concentration of lactose and casein. This all leads to the following health benefits:

  • Higher conjugated linoleic acid (CLA): natural trans-fat that has anti-inflammatory and anti-carcinogenic properties
  • Better energy
  • Appetite-suppression from MCTs
  • Good source of Vitamin A: needed for formation of teeth, skeletal and soft tissues, mucus membrane, skin, and good vision

Fun Fact: With butter color ranging from white to deep yellow, it’s actually the yellow butter you want.


Creamy Mushroom Chicken

This creamy mushroom chicken dish tastes like a restaurant meal, but it’s even better because it’s cooked in plenty of grass-fed butter!

  • Author: Cristina Curp
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Cuisine: American


  • 2 pastured chicken cutlets
  • 1 small onion
  • 5 cremini mushrooms
  • 1/2 tsp pink Himalayan salt, more to taste
  • 1/2 tsp dried thyme
  • 3 tbsp. Kerry gold butter, unsalted
  • 1/3 cup full fat canned coconut milk


  1. Heat a cast iron skillet on medium heat. While it comes to temperature slice your mushroom and onions.  
  2. Once your skillet is hot, add in two tablespoons of butter. When melted add in the sliced mushrooms, sprinkle with ¼ tsp salt. Sauté until browned, then add in the onions. Keep stirring until softened, about 6 more minutes. Remove the mushroom and onion mix from the skillet.
  3. Add in the last tbsp. of butter. Sprinkle your chicken cutlets with the remaining salt and thyme. Place in the skillet side by side. Cook for five minutes on one side. Then flip over. Cook another 5 minutes.
  4. Then add the mushroom and onion mix back in. Pour the coconut milk right over it. Make sure you shake your can so you get a good mix of coconut milk with fat.
  5. Let simmer for one minute, remove from heat and serve! Perfect saucy protein to go with a big green salad!


  • Calories: 334
  • Fat: 27.3
  • Carbohydrates: 3.2
  • Protein: 24.3

Keywords: creamy mushroom chicken


12 thoughts on “Creamy Mushroom Chicken

  1. This recipe turned out AMAZING! I’m new to working with coconut products, and I was skeptical that coconut milk would be good with the mushrooms and onions….. served this to a non-keto friend with garlic/butter/parmesean sauteed zoodles as a side and we were both licking out plates. Great stuff!

    1. Hi Derek, our developers are working on site updates and fixing recipe issues. The recipes should be back tomorrow! Check back in a bit. Thank you!

  2. That was fast and yummy. I made this with a vegetarian chicken. Don’t be afraid of the coconut milk. It’s very subtle and gave a rich taste. My husband who is a carnivore loved it. I served it with wilted kale. Definitely making this again!

  3. I don’t normally leave comments on recipes because of making the time to do so with 3 kids can be tough to remember, haha, but I HAD to leave one here. I very much hate mushrooms and usually stay away from them at all costs, but I wanted to give this a shot because I wanted to find a way to get my potassium up. I can not rave enough about this recipe!! It was so gosh darn good I caught myself starting to lick my plate… I went to wash it off and couldn’t help myself. I took a spoon and started drinking the left over sauce out of the pan. We will be making this over and over!

  4. DELICIOUS!! We added garlic to the onion mushroom mix. Def jerky adding this to the dinner rotation!

  5. I made this for dinner tonight and OMG it was gooood!!! My son and boyfriend loved it too! The only things I added were a tsp of worchestire sauce to the mushrooms and a tbsp of minced garlic after adding the onions. Soooo yummy! Will definitely make this again

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