Whole30 Crack Chicken
Indulge in the savory satisfaction of Whole30 Crack Chicken, a dairy-free, gluten-free twist on the classic comfort food that's loaded with bold flavors and perfectly suited for clean eating. This irresistible dish combines tender shredded chicken with a creamy sauce made from coconut cream, chicken broth, and a blend of fragrant spices like dill, chives, garlic, and onion powder. Topped with crispy, compliant bacon, vibrant green onions, and a sprinkle of fresh parsley, this one-pan wonder is as indulgent as it is wholesome. Ready in just 45 minutes, it's an ideal meal prep option, perfect for serving as a hearty main dish or layered over a fresh bed of greens. Packed with flavor, Whole30-friendly, and easy to prepare, this crack chicken recipe truly earns its name!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup coconut cream
- 1 cup compliant chicken broth
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 6 slices compliant bacon, cooked and crumbled
- 4 tablespoons green onions, chopped
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides.
Add the chicken breasts to the skillet 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 chicken broth, coconut cream, dried dill, dried chives, garlic powder, and onion powder. Stir well to combine and bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, reduce the heat to low, and cover. Allow the chicken to cook covered for 20-25 minutes, or until the inside reaches an internal temperature of 165°F (74°C).
Remove the lid and let the sauce thicken slightly by simmering uncovered for another 2-3 minutes.
Once done, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the skillet and stir well to coat in the sauce.
Garnish with crumbled bacon, green onions, and parsley before serving.
Serve warm and enjoy your Whole30 Crack Chicken as a main course or over a salad.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 21.1 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 510 mg | 11% | |
*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.
