Sautéed Chicken with Cremini Mushroom Sauce (Paleo + Whole30)

One common misconception surrounding the paleo diet is that decadent, creamy dishes are out of the question. Thankfully, that isn’t the case. My latest blog post features Nutpods dairy-free creamer to add a serious level of richness to my Sautéed Chicken with Cremini Mushroom Sauce. The best part? It’s also Whole30 approved.  In this dish I use a combination of both chicken breast and chicken thighs to help keep the chicken moist and add to the richness of this dish.



Chicken Marinade:

  • ½  cup Avocado Oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 Tbsp Italian Seasoning
  • 1 lb skinless/boneless chicken breast
  • 1 lb skinless/boneless chicken thighs


  • 4 Tbsp ghee, divided
  • 12 oz crimini mushrooms, sliced (I used 3-4 oz cans)
  • 2 cup onions, sliced
  • 1.5 cups Nut Pods Original
  • 1 tsp tapioca starch mixed with 1 Tbsp water


  • Marinate chicken with avocado oil salt, garlic powder and Italian seasoning.  Let marinate overnight.
  • When ready to cook heat a large sauté pan.
  • Add 3 Tbsp ghee.
  • Once hot, add chicken and remaining marinade and sear both sides for 4-5 minutes.
  • Remove chicken from pan and set aside
  • Add 1 more Tbsp ghee to pan.
  • Once melted add onions, sliced onions, and 1 tsp salt.
  • Cook until mushrooms have browned and onions are caramelized.
  • Add nut pods, chicken stock and ½ tsp salt, let come to a gentle boil.
  • Once boiling, reduce to simmer and return chicken back to the pan.
  • After about 7 minutes and the sauce has begun to reduce add tapioca starch and water mixture.  Stir to combine
  • Let continue to cook for an additional 15 minutes until chicken is cooked through and sauce has slightly reduced.
  • Serve and enjoy!

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