Whole30 Chicken in Brown Sauce
Elevate your chicken dinner with this Whole30 Chicken in Brown Sauce, a flavorful and wholesome recipe that's perfect for clean eating and packed with vibrant, Asian-inspired ingredients. Tender, golden-seared chicken breasts are simmered in a rich, savory sauce made from coconut aminos, chicken broth, and a touch of tangy coconut vinegar, all enhanced with aromatic garlic and fresh ginger. Thickened with arrowroot powder for a gluten-free finish, this dish boasts a velvety texture that clings to every bite. Ready in just 40 minutes, this recipe is a perfect weeknight dinner option that’s Whole30-compliant, dairy-free, and paleo-friendly. Serve with a garnish of fresh green onions and pair with steamed veggies or cauliflower rice for a complete, satisfying meal!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup coconut aminos
- 1 cup chicken broth
- 2 tablespoons coconut vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 2 tablespoons olive oil
- 2 green onions, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by seasoning the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
Pour in the coconut aminos, chicken broth, and coconut vinegar into the skillet. Stir well to combine with the garlic and ginger.
Bring the sauce to a gentle simmer, then return the chicken breasts to the skillet. Reduce the heat to medium-low, cover, and let the chicken cook for about 15 minutes or until fully cooked through (internal temperature should reach 165°F).
While the chicken is cooking, prepare the arrowroot slurry by mixing the arrowroot powder with 2 tablespoons of water in a small bowl until smooth.
Once the chicken is cooked, remove it from the skillet again. Stir the arrowroot slurry into the simmering sauce and cook for another 1-2 minutes until the sauce thickens.
Return the chicken to the skillet once more, turning each piece to coat it well with the thickened brown sauce.
Garnish with sliced green onions before serving. Enjoy!
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 25.1 g | ||
| Protein | 220.4 g | 441% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2130 mg | 45% | |
*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.
