Creamy Chicken and Mushroom Ragout

4.42 from 24 votes

This nutritious takes creamy and delicious to a healthy new level.

This nutritious version of the traditional French dish takes creamy and delicious to a healthy new level. If you’re unfamiliar with the term, ragout is a stew of meat, vegetables, and spices.

Our Creamy Chicken and Mushroom Ragout features heavenly baby bella mushrooms cooked in a mixture of olive oil, shallots, and onions. Tender chicken strips are sautéed to golden perfection and add satisfying protein to the meal. The dish calls for a splash of coconut milk to complete the cooking process, allowing all your ingredients to soak up the tropical fruit’s rich, subtle sweetness.

This magically mouthwatering recipe will shine at any meal. Ragout pairs wonderfully with brown rice, quinoa, or polenta.

4.42 from 24 votes

Creamy Chicken and Mushroom Ragout

This creamy and healthy ragout will be the highlight of your night.
Yield 6 people
Serving Size 1 cup
Course Dinner
Cuisine French
Author SkinnyMs.


  • 1 1/4 pounds boneless and skinless chicken breasts cut into strips, then halved (about two filets)
  • 1 tablespoon extra virgin olive oil divided
  • 1/4 teaspoon kosher or sea salt divided
  • 1/4 teaspoon black pepper divided
  • 1 cup baby bella mushrooms cleaned and sliced
  • 6 whole thyme sprigs fresh
  • 1/4 cup white onion chopped
  • 1 garlic clove minced
  • 1/2 cup dry white wine or 1/2 cup vegetable broth with 1 tablespoon vinegar
  • 2 tablespoons flour
  • 2 tablespoons pure butter softened
  • 14 ounces coconut milk can, not lite
  • small pinch nutmeg if grating from fresh nutmeg kernel, only grate two times


  • Sprinkle chicken strips with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place 2 teaspoons of olive oil in a sauté pan over medium heat. Once the oil is warm but not smoking, add chicken pieces. Cook for about 8 minutes, flipping to get a golden color on all sides and cook through. Remove chicken from pan and set aside on a plate.
  • Add remaining teaspoon of oil, the mushrooms, thyme, and onions. Allow to cook for 5 to 8 minutes until onions have softened and liquid has been released and evaporated from the mushrooms. Add garlic and cook for an additional 30 seconds. Push mushrooms and onions to the side of the pan. Add wine or broth into empty space. Scrape any bits in the bottom with a spoon. Allow at least half the liquid to evaporate. Stir mushrooms and onions back in.
  • Combine flour and softened butter.
  • Add coconut milk, flour/butter mix, and nutmeg, stir in pan until flour/butter mix is incorporated. Return chicken to the pan. Add remaining salt and pepper. Allow to cook for about 3 to 5 additional minutes, until heated through and thickened to the desired consistency. Remove thyme branches prior to serving (many of the leaves should have fallen into the ragout).
  • Ragout pairs well with brown rice, spaghetti squash, soba noodles, polenta, or quinoa.

Nutrition Information

Serving: 1cup | Calories: 256kcal | Carbohydrates: 4g | Protein: 19g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 46mg | Fiber: 1g | Sugar: 1g |
SmartPoints (Freestyle): 10
Keywords Keto, Low-Carb

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. Amazing and creamy! Served with jasmine rice and sautéed asparagus…Yum! I’ll definitely make this again!!

  2. Thank you for this recipe it was delicious. I had it with cauliflower rice OMGoodness. I will definitely make this a favorite.

    1. Kelly, I just remade this recipe and added one tweak: combined 2 Tablespoons each flour and butter then added to the pan when adding the coconut milk and nutmeg.

  3. I see the description before the listed recipe mentions shallots but I don’t see shallots in the recipe? Please advise! Thank you much!!!

    1. Hi, Anita. We found that using the lite coconut milk won’t provide the creamy consistency the recipe should have. Thanks!

  4. Hi! I was wondering if it would be possible to make this gluten free? Can I substitute a gluten free flour 1:1 with the regular flour in the recipe?

    Thank you!

  5. I made your blueberry scones! The only thing l would do differently is a few more blueberries. Yes they might fall apart with the extra blueberries thrown in who cares. You scones are delightful! Yum, yum, yum.

    1. Yes, dried is fine if fresh is unavailable. The ratio is typically 1 teaspoon dried for every 1 tablespoon fresh.

  6. Made this last night as the hubster needed a low carb, high protein dinner the night before a PET scan. It was a success & very tasty. My eldest daughter said the sauce tasted a lot like stroganoff (I think it was the combo of the coconut milk & wine that gives it that “sour cream” taste), & I had to agree that all it seemed to be missing was a bit of tarragon. Plan on adding some to the leftovers to see how it tastes. Either way I will definitely be making this again!5 stars

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