Whole30 Smothered Chicken
Indulge in a comforting yet wholesome meal with this Whole30 Smothered Chicken recipe, a rich and creamy dish perfect for those following a Whole30, paleo, or dairy-free lifestyle. Tender, perfectly seasoned chicken breasts are seared to golden perfection and then simmered in a luscious sauce made with coconut milk, mushrooms, onions, and a hint of garlic for depth. Thickened with arrowroot powder and infused with aromatic thyme and paprika, this dish strikes the perfect balance between flavor and nutrition. Ready in under an hour, this one-skillet meal is ideal for busy weeknights yet elegant enough to serve guests. Garnished with fresh parsley for a vibrant finish, it’s best enjoyed alongside roasted veggies or cauliflower rice for a satisfying, guilt-free dinner.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons coconut oil
- 1 large onion
- 8 ounces mushrooms
- 2 cloves garlic
- 1 cup chicken broth
- 1 cup coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon arrowroot powder
- 2 tablespoons fresh parsley
Instructions
Begin by patting the chicken breasts dry with paper towels and seasoning them on both sides with salt, black pepper, and paprika.
In a large skillet over medium-high heat, warm the coconut oil until it's melted and shimmering.
Add the chicken breasts to the skillet and sear them for about 6-7 minutes on each side until browned. Remove the chicken from the pan and set aside.
Slice the onion thinly and chop the garlic finely.
In the same skillet, add the sliced onion and cook for about 4 minutes until soft and translucent.
Add the mushrooms and garlic to the onion, cooking for an additional 3-4 minutes until the mushrooms are tender.
Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the skillet.
Stir in the coconut milk and dried thyme, bringing the mixture to a gentle simmer.
In a small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Gradually add this to the skillet, stirring constantly until the sauce thickens.
Reduce the heat to low, and return the chicken breasts to the skillet.
Cover the skillet and let the chicken simmer in the sauce for about 20 minutes, or until the chicken is cooked through with an internal temperature of 165°F (75°C).
Taste the sauce and adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3811 mg | 166% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 32.6 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1934 mg | 41% | |
*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.
