Paleo White Cheddar Chicken
Discover a rich, creamy twist on a classic favorite with this Paleo White Cheddar Chicken recipe! Perfect for those following a paleo or dairy-free lifestyle, this dish swaps traditional cheese for a luscious, cheese-like sauce made with coconut milk and nutritional yeast, delivering that signature "cheesy" flavor while staying entirely dairy-free. Tender, seared chicken breasts are simmered to perfection in a savory, paleo-friendly sauce thickened with arrowroot flour and seasoned with garlic and onion powder for a flavor-packed entrée. Ready in just 40 minutes, this wholesome dish is perfect for busy weeknights or elegant dinners alike. Garnish with fresh parsley and serve alongside cauliflower rice, roasted veggies, or a simple salad for a complete, satisfying meal that will impress every guest at the table. Keto and gluten-free, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Coconut oil
- 1 cup Full-fat canned coconut milk
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Arrowroot flour (or tapioca starch)
- 0.5 cup Chicken broth (preferably homemade or paleo-friendly)
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (for garnish, optional)
Instructions
Season both sides of the chicken breasts with sea salt and black pepper.
In a large skillet, heat the coconut oil over medium heat. Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium-low and add the coconut milk, chicken broth, nutritional yeast, garlic powder, and onion powder. Whisk everything together until smooth and combined.
Create a slurry by mixing the arrowroot flour with 2 teaspoons of water in a small bowl. Slowly pour the slurry into the skillet while whisking, allowing the sauce to thicken. Simmer for 2-3 minutes.
Return the chicken breasts to the skillet, coating them in the sauce. Cover the skillet with a lid and let the chicken cook in the sauce for an additional 15-20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C).
Taste the sauce and adjust the seasoning with additional sea salt or black pepper if needed.
Serve the Paleo White Cheddar Chicken hot, garnished with fresh parsley if desired. Pair with cauliflower rice, roasted vegetables, or a side salad for a complete paleo-friendly meal.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2163 mg | 94% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 7.6 g | ||
| Protein | 231.2 g | 462% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2802 mg | 60% | |
*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.
