Crispy Paleo Chicken with Creamy Mushroom Sauce {Whole30, Keto}

Print Pin
4.50 from 153 votes

Crispy Paleo Chicken with Creamy Mushroom Sauce {Whole30, Keto}

50 minutes
Calories 100kcal


  • 6 meat bones (in skin-on chicken thighs)
  • sea salt
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 3 tablespoons ghee (in skin-on chicken thighs)
  • 8 ounces white mushrooms (in skin-on chicken thighs)
  • 1/2 onions (medium
  • 2 cloves garlic (in skin-on chicken thighs)
  • 8 ounces bone broth (in skin-on chicken thighs)
  • sea salt
  • 1/4 cup full fat coconut milk (in skin-on chicken thighs)
  • 2 teaspoons spicy brown mustard
  • 2 teaspoons tapioca starch


  • Preheat your oven to 400 degrees Heat a large cast iron skillet (or any oven proof skillet) over med-high heat.
  • Season chicken with salt, pepper, sage, and thyme, rubbing in seasonings to coat skin.
  • Add 2 Tbsp ghee to skillet, then brown chicken in skillet on both sides - about 2-3 minutes per side.
  • Once browned, remove chicken from skillet to a plate and lower heat to medium, add 1 more tbsp ghee to melt.
  • Add onions and cook one minute until softened, then add mushrooms and garlic and continue to cook 3 minutes over med heat until softened.
  • Season with salt and pepper to taste, stir in broth, and remove from heat.
  • Return chicken and any juices back to skillet, place skillet in preheated oven and bake 25 minutes, until cooked through, return skillet to stovetop.
  • Remove just the chicken from skillet with tongs to make the sauce.
  • Whisk tapioca and mustard into coconut milk, then add to skillet and whisk to combine.
  • Bring to a boil and allow to boil 2-3 minutes until thickened, stirring.
  • Return chicken to skillet and serve with mushroom sauce.
  • Enjoy! Serves 5-6.


Calories: 100kcal

Originally posted 2019-02-20 18:48:07.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating