Creamy Chicken Thighs with Mushrooms and Chives {AIP, Paleo, Whole30, Reintroduction + GAPS/SCD/Low FODMAP Adaptable}

Chicken thighs make me so happy. They’re a cheaper purchase than breasts, have a lot of flavour and retain their juiciness, especially if you choose them bone-in. They’re also more nutritious than the white meat. In fact when I roast a whole bird, I’ll always make sure to share out the brown meat along with the white so we all get to benefit from this succulent part.

Spend a few extra minutes getting a decent colour on the skin, because colour equals flavour. But really, this is a fairly speedy meal to prepare and one that never loses its appeal. I could exist on this kinda recipe, just by switching the ingredients about once in a while. Although, I am in love with Chicken with Cider Vinegar Cream and Caramelized Apples too!

This creamy chicken thighs with mushrooms and chives recipe is AIP, Paleo and Whole30 compliant, and suitable for GAPS and SCD if you leave out the arrowroot. I’m also going to throw in some reintroduction modifications and Low FODMAP options for you, in case you want to switch it around a bit.

Thinking of making this Creamy Chicken with Mushroom and Chives recipe ahead?
Yes, this works really well. You can make up the full recipe, cool it down and keep covered in the refrigerator for up to 3 days. To reheat, simply put into a pan, with a dash of water, pop a lid on and make sure it’s piping hot before eating.

Is it freezer friendly?
Yes. Freeze in glass containers for up to 3 months. Defrost before reheating as explained above.

Does it taste very coconut-ty?
Nope I don’t think so. It’s there to make a creamy sauce. If you want to omit it you can add extra broth but obviously the end result will be different.

Is this creamy chicken thighs with mushrooms and chives recipe low FODMAP?
The recipe is not written to be low FODMAP but here’s how you can adapt it for one sensible serving –

• Be sure to make a broth without onions and garlic
• Use the green part of a large leek instead of the onion.
• Omit the garlic.
• Omit the mushrooms and a chopped bunch of spinach at the end instead.
• Coconut milk is fine at 1/2 cup serving so you’re all good

If you give this a try please leave me a comment to let me know how much you love it. And don’t forget to tag me on Instagram @healing_family_eats so I can see, and share your creations.

And if you’re into chicken meals, easy one pot recipes and reintroductions, you’ll love my upcoming book, The Autoimmune Protocol Reintroduction Cookbook.

Creamy Chicken Thighs with Mushrooms and Chives
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6
Print the recipe here!

4-6 large chicken thighs, skin on, bone in
1 medium onion, chopped
8 oz white mushrooms, sliced
3 cloves garlic, minced
1 cup chicken bone broth
1 cup coconut cream
1 tsp arrowroot (Omit for GAPS/SCD)
generous pinch sea salt
white pepper to taste (Stage 1 reintroduction. Omit for elimination phase)
3 tbsp finely chopped chives
1/3 cup finely chopped curly parsley

Heat a large sauté pan until hot and add the chicken thighs, skin down. Leave untouched for 4-5 minutes until golden brown. Remove from the pan and set aside on a plate.

Pour off all but 2 tbsp of the residual fat (use for another purpose) and add the onion. Cook on a gentle heat for 6-8 minutes until softened and translucent.

Add the mushrooms and cook for around 6-8 minutes until softened. Add the garlic and cook a further minute.

Pour in the bone broth and, using a wooden spoon, scrape up the sediment in the bottom of the pan and incorporate into the onions.

Stir in the coconut and bring up to a simmer. Return the chicken to the pan, cover and cook for around 20 minutes until the chicken is cooked through. Transfer to a clean warm plate.

Put the arrowroot into a small bowl and stir in 1 tbsp water. Add this to the sauce and stir for around 3 minutes until thickened. Season with sea salt and white pepper (omit for elimination phase).

Using a clean pair of tongs or spoon, return the chicken to the pan. Sprinkle over the chives and parsley and serve.

This is delicious eaten with mashed cauliflower or mashed peeled white potatoes if you have reintroduced them (Stage 3).