Whole30 Creamy Chicken
Elevate your dinner game with this Whole30 Creamy Chicken recipe—a healthy, dairy-free dish that doesn't compromise on flavor! Tender, golden-seared chicken breasts are nestled in a luscious, velvety sauce made with creamy coconut milk, savory chicken broth, and a bright splash of lemon. Sautéed garlic, onions, and mushrooms add layers of rich, earthy flavor, while fresh thyme brings a fragrant, herbal touch. Thickened to perfection with arrowroot powder, this one-skillet recipe is an easy, weeknight delight that comes together in just 45 minutes. Whether you're following a Whole30 plan or simply craving a wholesome and satisfying meal, this gluten-free, paleo-friendly dish is sure to impress. Serve it with roasted vegetables, cauliflower rice, or your favorite greens for a complete meal!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup coconut milk (canned, full-fat)
- 1 cup chicken broth
- 3 units garlic cloves, minced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon arrowroot powder
- 2 tablespoons water
Instructions
Begin by seasoning the chicken breasts with sea salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and in the same skillet, add chopped onions. Sauté the onions for 2-3 minutes until they start to soften.
Add minced garlic and sliced mushrooms to the skillet. Continue to sauté for an additional 3-4 minutes until the mushrooms are browned.
Pour in the chicken broth, coconut milk, and lemon juice. Stir well, scraping any browned bits from the bottom of the skillet.
Bring the mixture to a simmer. Add fresh thyme, then return the chicken breasts to the skillet.
Cover and cook on medium-low heat for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
In a small bowl, mix the arrowroot powder and water to create a slurry.
Once the chicken is cooked, remove it from the skillet onto a serving platter. Slowly stir the arrowroot slurry into the sauce to thicken it.
Let the sauce simmer for another minute until it thickens, then pour over the chicken breasts.
Serve hot. Optionally, garnish with additional thyme and enjoy!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 929 mg | 20% | |
*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.
