Creamy Chicken and Mushroom Skillet with Thyme and Garlic Recipe
Creamy chicken and mushroom skillet? More like dreamy comfort food without the guilt trip. This vegan twist swaps poultry for hearty tofu or seitan, soaking up thyme and garlic like a champ.
You’ll get that luscious, velvety sauce everyone craves—without the dairy drama—because who has time for that?
This one-pan wonder cooks fast and feels fancy, making weeknight dinners way more exciting.
If you think creamy can’t be plant-based, think again.
Prepare to wow your taste buds and skeptics alike with this silky, savory skillet full of herb-infused goodness.
Creamy Chicken and Mushroom Skillet with Thyme and Garlic Recipe
Vegan creamy “chicken” skillet featuring mushrooms, thyme, garlic, and a luscious plant-based sauce.
Ingredients
- 14 oz firm tofu or seitan cubed
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 1 cup unsweetened plant-based cream cashew or oat
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ cup vegetable broth
Instructions
- Heat olive oil in skillet over medium heat.
- Sauté tofu/seitan cubes until golden, about 5-7 minutes.
- Add mushrooms, garlic, and thyme; cook until mushrooms soften, 5 minutes.
- Pour in broth and plant-based cream; simmer and stir until thickened, 5-7 minutes.
- Season with salt and pepper, then serve hot.
Notes
Nutritional values (per serving)
- Calories: 280
- Total Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
Vitamins and minerals (per serving)
- Vitamin B6: 15%
- Vitamin C: 8%
- Iron: 20%
- Calcium: 10%
- Magnesium: 12%
Additional notes/tips to enhance flavor
- Swap thyme for rosemary or sage for a flavor twist.
- Add sautéed spinach for extra greens.
- Use smoked paprika for a subtle smoky hint.
- Serve over mashed potatoes or crusty bread for full comfort mode.
