Whole30 Chicken with Creamy Sauce
Indulge in the wholesome goodness of Whole30 Chicken with Creamy Sauce, a guilt-free, flavor-packed dinner that’s perfect for clean eating. This recipe features tender, seared chicken breasts simmered in a velvety sauce made with rich coconut milk, aromatic garlic, and a splash of tangy lemon juice, all naturally thickened with arrowroot powder. The addition of coconut aminos and fresh thyme takes this dish to the next level, delivering a savory, slightly sweet profile that’s Paleo-friendly and Whole30-compliant. Ready in just 40 minutes, this one-pan meal is baked to perfection and makes for an easy, satisfying weeknight dinner. Serve it up with roasted vegetables or a fresh salad to complete your healthy dining experience!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 cup coconut milk
- 0.5 cup chicken broth
- 2 tablespoons coconut aminos
- 3 cloves garlic cloves
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
- 1 tablespoon arrowroot powder
- 1 tablespoon water
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for about 4 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, lower the heat to medium, add the remaining 1 tablespoon of olive oil.
Add minced garlic cloves and sauté for 1 minute until fragrant.
Stir in the coconut milk, chicken broth, coconut aminos, fresh lemon juice, and fresh thyme leaves.
Bring the sauce to a simmer and let it cook for 5 minutes.
In a small bowl, mix the arrowroot powder with water to create a slurry.
Slowly whisk the slurry into the simmering sauce to thicken. Stir continuously for about 1-2 minutes.
Place the seared chicken breasts back into the skillet. Spoon some of the sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for a few minutes before serving.
Serve the chicken with the creamy sauce over the top and garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3729 mg | 162% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 23.5 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 411 mg | 9% | |
*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.
