Paleo Smothered Chicken
Indulge in the richness of this Paleo Smothered Chicken, a hearty and wholesome one-skillet meal that's perfect for weeknight dinners or indulgent weekend feasts. Featuring tender, bone-in, skin-on chicken thighs seared to crispy perfection, this recipe is then lovingly smothered in a creamy, dairy-free sauce made from full-fat coconut milk and enriched with sautéed onions, garlic, and mushrooms. Thickened with paleo-friendly arrowroot powder and seasoned with earthy thyme and smoky paprika, the sauce is loaded with flavor without compromising on clean, paleo-approved ingredients. Baked to juicy tenderness and finished with fresh parsley, this dish pairs beautifully with roasted vegetables or cauliflower rice for a satisfyingly nutritious meal. With a cook time of just under an hour, this Paleo Smothered Chicken is a comforting, gluten-free, and grain-free recipe that's as easy to prepare as it is delightful to eat.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in, skin-on
- 2 tablespoons coconut oil
- 1 whole onion, large, sliced
- 3 cloves garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 cup coconut milk, canned, full-fat
- 1 cup chicken broth
- 2 tablespoons arrowroot powder
- 2 tablespoons water
- 1 teaspoon thyme, dried
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, fresh, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs generously with salt, pepper, and paprika.
In a large oven-safe skillet, heat the coconut oil over medium-high heat.
Add the chicken thighs, skin side down, and sear until browned and crispy, about 5 minutes per side. Transfer the chicken to a plate and set aside.
In the same skillet, add the sliced onions and cook until softened, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet, and cook for another 5 minutes until the mushrooms have released their juices and are slightly browned.
Pour in the coconut milk and chicken broth, stirring to combine. Allow the mixture to simmer for 5 minutes.
In a small bowl, mix the arrowroot powder with water to create a slurry. Add this mixture to the skillet and stir well to thicken the sauce.
Stir in the dried thyme and taste the sauce. Adjust seasoning with more salt and pepper if needed.
Return the chicken thighs to the skillet, skin side up, and spoon some sauce over the top.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish the dish with fresh parsley before serving hot.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 19.4 g | ||
| Protein | 218.1 g | 436% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 257 mg | 20% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4121 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
