Have you ever used canned or packaged mushroom soup to make a sauce for noodles, or pork, or chicken, or even perhaps a gravy? My Creamy Chicken Mushroom Zoodles is going to remind you somewhat of that flavour, only with fresh ingredients. It’s a quick and easy dinner that’s tasty, creamy, and light on the carbs.
Mushrooms. I love em. I haven’t had a mushroom yet, that I don’t like (though I can’t say I have tried more than 15+ varieties). Morels, chanterelles, shitake, enoki, cremini, Portobello, button, black trumpet, and the list goes on. Pick your faves and use them in this sauce. They are really the base of this dish.
What goes well with mushrooms? Chicken of course. I used skin on boneless chicken breasts in this dish. The skin was on left on purposely, but the boneless part was done just to make it easier. Bone-in chicken breasts cook up more flavourfully, but then you have to cut around the bone to slice for the sauce. If you have time, go for it. You can’t go wrong. I kept it simple and went boneless.
As I said above, the skin was left on purposely. I like a good crispy skin and wanted to bring that texture and flavour to this dish. In order to do that you have to cook the breasts skin side down in a hot pan with oil (or in my case duck fat), to get the skin nicely deep brown and crispy. Can you go without? Sure! I’m not forcing you into this. If you are worried about the calories from this skin, just remove it.
I also use leeks and tarragon in this dish for some base flavour. You don’t have to use leeks, I just seem to be infatuated with them lately. Use your favourite onion instead. That includes spring onions for those that are interested.
Oh, and don’t worry about the coconut milk making this dish taste of the Caribbean. Firstly, there’s nothing wrong with that, but secondly, the coconut flavour is really an undertone when the flavour of the mushrooms, chicken, and tarragon start to work their magic. In fact, most of you likely won’t even notice the coconut milk (at least with the coconut milk I use. I can’t speak of all brands out there).
The zucchini noodles are of course delicious on their own, but they are a nice light balance with this sauce that really rounds it all out. If you like a little more acidity, you can add a tablespoon of apple cider vinegar to the zoodles and toss before adding the sauce. If you like a little heat, add a pinch of cayenne or even a dabble of chipotle pepper powder to the sauce. Play around. This is a pretty base sauce (though delicious), you can build on it as you wish. Just TASTE EVERYTHING!! I feel like I have watched way too much Gordon Ramsey in my life.
Now let’s get to cooking! It’s a week night and Suits is on Bravo. Try, like, comment, and share. If anything, I am relentless.Print
Creamy Chicken Mushroom Zoodles
- 400g (4 cups) zucchini noodles
- 100g (1 cup) leek
- 10g garlic
- 200g mushrooms
- 240g (1 cup) coconut milk
- 240g (1cup) chicken stock
- 2 tbsp tarragon
- 200g chicken skin on
- 2 tbsp olive oil or duck fat for frying
- Spiralize the zucchini (unless you purchased spiralized).
- Slice the leek into thin slices.
- Mince the garlic.
- Cut the mushrooms into thin slices.
- Heat a skillet on med-high heat.
- Add duck fat (or oil for frying).
- When the fat/oil is hot, add the chicken breasts skin side down.
- Fry until the skin is crispy then flip.
- Cook chicken until just done (165F internal temp).
- Remove the chicken from the skillet.
- Spoon out all of the fat from the pan except about 2tbsp.
- Fry the leeks in the fat until soft.
- Add the garlic and sauté briefly.
- Add the mushrooms and fry until golden.
- While the mushrooms are frying, slice the cooked chicken breast (including the skin), into 1/4″ slices.
- Heat a second skillet on med-high heat.
- Add 1tbsp of oil to the second skillet.
- When the oil is hot in the second skillet, add the zucchini noodles and sauté until soft (4-5minutes). Stir occasionally in order to cook all of the noodles.
- Remove the noodles from the heat and put in a bowl. Set aside.
- When the mushrooms are golden, add the coconut milk, chicken stock, and 1tbsp tarragon, and stir until hot. Add the sliced chicken and coat.
- Plate the noodles first, then add the chicken mushroom sauce.
- Garnish with tarragon and a smile for finishing dinner in under 30 mins.
- Enjoy a bevie. Be happy.
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