Paleo chicken and mushroom pan-fry
Paleo chicken and mushroom pan-fry with fried mushrooms. A simple, well-spiced dinner cooked without dairy that tastes really good.
At a glance
- Serves 2
- Prep time: 15 min
- Cooking time: 20 min
- Total time: 35 min
- Calories: 340 kcal per serving
- Protein: 48 g
- Fat: 12 g
- Carbs: 6 g
Ingredients
- 400g chicken breast
- 300g mushrooms
- 1 onion
- 100ml water
- 1 tbsp coconut oil
- 1 tsp hot paprika
- 1 tsp thyme
Method
You’ll need: frying pan · chopping board · knife · wooden spoon
- Cut the chicken breast into small cubes. Clean the mushrooms dry with a brush and quarter them.
- Peel the onion and finely dice it with a sharp knife.
- Heat the coconut oil in a wide frying pan and brown the chicken all over on a high heat until golden.
- Take the meat out, add the mushrooms and onion and fry the veg hard until fragrant.
- Deglaze the pan with the water, return the meat, stir in the herbs and let everything simmer gently for 10 min.
Good to know
Just meat, fresh mushrooms and lots of flavour. A really clean pan dish for strict paleo days, with no unnecessary additives.
Swaps
Coconut oil → ghee (ghee brings a really nutty, buttery note that suits the mushrooms beautifully).
Cooking tips
Fry the mushrooms on a very high heat and don't move them around the pan at first. That way they lose hardly any water and brown nicely.
Storage
The cooked dish keeps in an airtight container in the fridge for about two to three days.
Allergens
Completely gluten-free, lactose-free and nut-free.
Frequently asked questions
How long does a chicken and mushroom pan-fry keep in the fridge?
The cooked dish keeps in an airtight container in the fridge for about two to three days.
Dairy-free recipes
