Q: I only have chicken thighs in the house. Can I use those instead of chicken breasts?

A: Great question, and the answer is YES! Chicken thighs will work well and stay extra juicy. Just note they may need a few extra minutes of cooking time.

Q: This looks amazing. Will it still taste good if I make it ahead of time?

A: Yup! This dish reheats beautifully, and the flavors deepen, and the sauce thickens as it sits, making it a great option for meal prep.

Q: Can I skip the white wine?

A: Yes, you can replace it with additional bone broth if you prefer, though the wine does add depth and balance to the sauce. And if you’re worried about feeding children, the alcohol burns off the same way in a vodka sauce.

Q: Am I able to use a different thickener instead of arrowroot?

A: Sure. Cornstarch works similarly, but arrowroot keeps the sauce glossy and works especially well with coconut milk!

Lighter Truffle Mushroom Chicken with Wine & Veggies

Description

Packed with mushrooms, plenty of vegetables, and a splash of wine, my Lighter Truffle Mushroom Chicken with Wine Sauce & Veggies delivers all the restaurant-style flavor you crave in a more balanced, made-over way! This recipe brings bold truffle notes together with a ridiculously tasty wine sauce, creating a feel-good dinner that still feels indulgent and special.

Ingredients

Scale

1 Lb. chicken breasts, 2 large pieces
2 Cartons Cremini mushrooms
1 Large bell pepper, yellow or orange
1/2 Batch caramelized onions, see recipe
3 Teaspoons white truffle oil, divided
2 Cups bone broth
1 Cup white wine
1 Cup coconut milk
2/3 Stems fresh thyme
1/4 Cup arrowroot powder, plus 1 Tablespoon for the slurry
1 Teaspoon plus 1/4 teaspoon, salt, divided
1 Teaspoon plus 1/4 teaspoon, garlic granules, divided
Pinch of white pepper
2-3 Large garlic cloves

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Instructions

Allow the chicken to come to room temperature.
Wash and dry your vegetables, slice the bell pepper into one-inch strips, slice the mushrooms into slices, and mince the fresh garlic. Set everything aside along with the caramelized onions. Please see my recipe here on how to make them.
Slice the chicken breasts lengthwise to thin them out, then cut each piece in half. Each breast will give you four pieces, for a total of eight pieces.
In a shallow bowl, mix 1/4 cup of arrowroot powder with 1/4 teaspoon of salt, 1/4 teaspoon of garlic granules, and a pinch of white pepper.
Heat 1 teaspoon of white truffle oil in a large skillet over medium-high heat. Dip each piece of chicken into the arrowroot mixture, coating both sides, then add the chicken to the hot pan. Sauté for about 5-7 minutes on the first side, and 5 on the other side, until lightly golden. Remove the chicken from the pan and set it aside.
Add 2 teaspoons of truffle oil to the pan, then add the bell pepper, caramelized onions, and mushrooms. Add the fresh thyme and minced garlic and sauté for about five minutes, until everything softens. Season with 1/2 teaspoon of both salt and garlic granules.
Next, pour in the bone broth, coconut milk, and white wine. Add 1/2 teaspoon of both salt and garlic granules.
Simmer for about five minutes until the sauce begins to bubble.
While the sauce simmers, mix 1 tablespoon of arrowroot powder with 1 tablespoon of cold water in a small bowl to create a slurry. Stir it into the bubbling sauce and cook for a minute or two, until the sauce thickens.
Add the chicken back to the pan, nestling it into the sauce. Reduce the heat slightly and let everything simmer together for about ten minutes, until the chicken is cooked through. The internal temperature should read 165°. Taste and adjust seasoning if needed.
Dig in and enjoy!