Creamy Balsamic Chicken with Mushrooms

This is a tasty dish that combines balsamic vinegar and caramelized onions. It's also Whole30 and Paleo-compatible.



  • 1 lb chicken tenderloins
  • 1 large yellow onion, thinly sliced
  • 6 garlic cloves, minced
  • 4oz shiitake mushrooms, stems removed and caps sliced
  • 1 T fresh thyme
  • 2 tsp sea salt
  • 1/8 tsp black pepper
  • 2 T balsamic vinegar
  • 2 C full fat coconut milk
  • 2 T avocado oil


  1. Sprinkle the chicken tenderloins with ½ teaspoon sea salt and pepper.
  2. Add 1 tablespoon avocado oil to a large sauté pan on medium heat. Sear the chicken tenders in the pan, cooking each side for 5-6 minutes. Remove the chicken from the pan.
  3. Add 1 tablespoon of avocado oil to the pan along with the onions and ½ teaspoon sea salt.
  4. Continue cooking the onions until they caramelize, stirring often to keep them from burning.
  5. Once the once are caramelized, add the garlic, thyme, and mushrooms to the pan. Stir everything together and cook for 1-2 minutes.
  6. Deglaze the pan with the balsamic vinegar. Add the coconut milk and 1 teaspoon of sea salt. Stir thoroughly.
  7. Bring the mixture to a simmer for about 4-5 minutes.
  8. Add the chicken back into the pan and serve.