Whole30 Chicken with Cream Sauce
Elevate weeknight dinners with this rich and creamy Whole30 Chicken with Cream Sauce, a satisfying yet wholesome meal designed to impress. Featuring tender, seared chicken breasts bathed in a luscious, dairy-free sauce made from coconut milk, chicken broth, and fragrant herbs like thyme and parsley, this recipe perfectly balances indulgent flavor with clean-eating simplicity. Accented with Dijon mustard, garlic, and a splash of zesty lemon juice, the cream sauce offers a harmonious blend of tanginess and creaminess that pairs beautifully with the golden-brown chicken. Ready in just 35 minutes, this gluten-free, paleo-approved dish is perfect for those following a Whole30 lifestyle without sacrificing taste. Serve it hot, generously drizzled with sauce, and savor a restaurant-worthy, healthier comfort food experience right at home.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 1 cup Coconut milk (full-fat, canned)
- 1 tablespoon Dijon mustard
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear for about 5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
Pour in the chicken broth and coconut milk, stirring to combine. Scrape any bits from the bottom of the skillet for added flavor.
Stir in the Dijon mustard, lemon juice, and fresh thyme. Bring the mixture to a simmer.
Return the seared chicken breasts to the skillet, immersing them in the sauce.
Cover the skillet and let the chicken cook for 10-12 minutes, or until fully cooked through (internal temperature should reach 165°F or 75°C).
Once the chicken is fully cooked, remove the skillet from the heat. Sprinkle the chopped fresh parsley over the chicken for garnish.
Serve the chicken hot, drizzled with the rich cream sauce.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3819 mg | 166% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.4 g | ||
| Protein | 226.0 g | 452% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2800 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.
