Whole30 Creamy Chicken with Vegetables
Discover the ultimate comfort food with our Whole30 Creamy Chicken with Vegetables—an irresistible one-skillet meal that combines tender chicken breasts, vibrant vegetables, and a rich, dairy-free coconut milk sauce. Perfectly seasoned with fresh thyme, garlic, and a splash of zesty lemon juice, this recipe marries light, wholesome flavors with a creamy texture that feels indulgent yet aligns with your Whole30 goals. Packed with nutrient-rich carrots and broccoli, it's both satisfying and nutritious, making it ideal for weeknight dinners or meal prep. Ready in just 45 minutes, this paleo-friendly dish promises simplicity without compromising on taste. Try it today for a deliciously healthy twist on classic creamy chicken recipes!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 medium, sliced carrots
- 2 cups broccoli florets
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons arrowroot powder
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the chicken breasts. Pat them dry with a paper towel and season both sides with the salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for about 3 minutes until it starts to become translucent. Add the minced garlic and cook for another minute, stirring frequently.
Add the sliced carrots and broccoli florets to the skillet. Cook for 4-5 minutes until the vegetables start to soften but retain their color.
In a separate bowl, whisk together the coconut milk, chicken broth, and arrowroot powder until smooth. Pour this mixture into the skillet with the vegetables.
Stir in the lemon juice and fresh thyme. Let the sauce simmer for 5-7 minutes until it begins to thicken.
Return the chicken breasts to the skillet, nestling them into the creamy vegetable mixture. Let the dish cook for another 2-3 minutes so the chicken can absorb some of the sauce.
Taste and adjust the seasoning if necessary, adding more salt and pepper to your preference.
Serve the creamy chicken and vegetables hot, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 44.7 g | ||
| Protein | 229.6 g | 459% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3100 mg | 66% | |
*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.
