Chicken with Mushrooms, Shallots and Balsamic Cream Sauce {Paleo}

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How are we liking new recipe Thursdays?! This is the third week with a new recipe and I cannot express how much joy it brings me to play a small role in helping you get dinner to the table!

Today, we are going to make a mouthwatering paleo chicken weeknight meal. It is mouthwatering because of the sauce.

I live for this sauce.

Why would one be so ecstatic about sauce? Because it is creamy and rich from the butter and coconut milk but it has a depth of flavor that comes from the bold, tangy balsamic vinegar.

Full disclosure: I was eating this sauce by the spoonfuls straight out of the pan. I have no shame.

Also? There a few of my favorite kitchen hacks in this recipe. So, let’s feed your people!

A Paleo Chicken Weeknight Meal

First, I like to finish this dish in the oven. That keeps the chicken nice and juicy. So we are just going to brown it a bit and then set it aside:

We also use my most loved ingredients in this dish: shallots, mushrooms and garlic. This is the ultimate trifecta!

I used to not like mushrooms until I learned how to perfectly cook them. We want to brown them so their rich, umami flavor comes out. Just add them to the pan, no layering, and roast them on each side for about 4 minutes without touching! The no touching part is important.

Do not disturb!

Let’s talk about this cream sauce. This sauce is the star of the show! MVP!

I use full-fat coconut milk to keep it healthy and paleo. The balsamic vinegar brings this delicious bite while adding a depth of flavor that is mouthwatering.

Once everything is back in the dish, we just put it into the oven to finish up!

You can slice up the chicken and serve it over roasted veggies or basmati rice. I like to serve it over savory sweet mashed potatoes!

Also friends, in case you missed it yesterday, I am partnering with Compassion International to help raise money for six-year-old Mary’s heart surgery. Please read her story? Thank you, bright hearts!


Chicken with Mushrooms, Shallots and Balsamic Cream Sauce

  • Author: Bri McKoy



1 TBS Olive Oil

2 tsp salt, divided

1 tsp pepper, divided

34 boneless, skinless chicken breasts

1 TBS butter or ghee

8 oz. baby bella mushrooms, sliced

1 shallot, chopped

3 cloves garlic, chopped

1/4 cup white wine or chicken stock

2 TBS balsamic vinegar

1 13.5 oz can full fat coconut milk

Optional: 2 tsp arrow root (or corn starch) mixed with 2 tsp water


Preheat oven to 325 degrees.
Add 1 TBS oil to an oven safe sauté pan or dutch oven on medium high heat.
Sprinkle chicken breasts with 1 tsp salt and 1/2 tsp pepper. Add to pan and sear on both sides until browned about 4 minutes (it will finish cooking in the oven).
Remove chicken to a plate. Add the butter to the sauté pan.
Once the butter is melted, add the mushrooms and let brown, 4-5 minuets on each side.
Add shallots and garlic and sauté for two minutes.
Meanwhile in a separate bowl, mix the coconut milk and the balsamic vinegar together. Set aside.
Slowly pour in the wine or stock to the sauté pan, scrapping up the browned bits from the bottom of the pan to deglaze.
Sprinkle in 1 tsp salt and 1/4 tsp pepper.
Add the chicken back to the pan. Pour the coconut mixture over the chicken.
Cover with a lid and bake for 20 minutes or until an instant read thermometer reads 165 degrees when inserted into the middle of the thickest part of the chicken.
Remove from oven. Taste sauce and add any additional salt or pepper if desired.

If your sauce needs thickened, return the pan to the stove over medium high heat. Add the arrow root and water mixture to the sauce and stir for about three minutes.
Garnish with parsley and serve over basmati rice or with roasted vegetables or savory sweet mashed potatoes.

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  1. Sheri says:

    Bri… I made this last night and it was so good and easy!  The family loved it!!  Is the sauce supposed to be thin?  I have never used coconut milk before so I wasn’t sure of the consistency.  Thanks for sharing this great recipe!!

    • Bri McKoy says:

      I am so glad it was easy and delicious! And yes, the sauce should have a thick creaminess to it. Did you use full fat, canned coconut milk? That is pretty thick. And if it is still not as thick as you desire, there is a note in the recipe to thicken it with arrowroot or cornstarch! Thank you so much for trying this! I am so, so grateful!

      • Sheri says:

        Hi Bri…yes I used full fat canned coconut milk.  I will try adding arrowroot or cornstarch next time.  Thanks for the reply!

  2. Lindsay says:

    What do you recommend as a substitution for coconut milk? (food allergies here!)

  3. Alison says:

    THIS SAUCE! And the bliss of tender chicken with the mushrooms! This one was really, really delicious. As I’m trying to think of what to tell you about how good this is, all I can think of is YUM. And what a bonus for it to be paleo without needing any substitutions.

  4. Thea says:

    I’ve made this twice and both times, my husband and I and our 3 year old daughter loved it! She sops the sauce up. Adding this to our monthly calendar, thank you!

  5. Katie says:

    Made it and it was liked by all my picky eaters tonight! Praise the Lord! I made it with cream instead of coconut milk (what I had) and served over homemade mashed potatoes. So good. Saw it in your IG stories this week and had to try it, so glad I did! Thank you!!!!

  6. Susan says:

    Do you add the water from the can of coconut milk or just the creamy goodness? 

  7. Jenny says:

    I made this last night and it was fantastic!  

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