Paleo Smothered Chicken

Indulge in the creamy, flavor-packed perfection of Paleo Smothered Chicken—a wholesome twist on a comfort food classic. Succulent bone-in, skin-on chicken thighs are seared to golden crispness and nestled into a velvety sauce made from full-fat coconut milk, savory chicken broth, and earthy mushrooms. Infused with fragrant thyme, smoky paprika, and a hint of garlic, this one-skillet dish is thickened naturally with arrowroot powder, keeping it 100% paleo-friendly. Perfect for a cozy family dinner or meal prep, this easy yet elegant recipe comes together in under an hour and pairs beautifully with roasted vegetables or cauliflower rice. Garnished with fresh parsley for a burst of color and freshness, this Paleo Smothered Chicken is a deliciously satisfying way to embrace clean eating without sacrificing classic comfort.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs, bone-in, skin-on
• 2 tablespoons coconut oil
• 1 whole onion, large, sliced
• 3 cloves garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1 cup coconut milk, canned, full-fat
• 1 cup chicken broth
• 2 tablespoons arrowroot powder
• 2 tablespoons water
• 1 teaspoon thyme, dried
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, fresh, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken thighs generously with salt, pepper, and paprika.

Step 3

In a large oven-safe skillet, heat the coconut oil over medium-high heat.

Step 4

Add the chicken thighs, skin side down, and sear until browned and crispy, about 5 minutes per side. Transfer the chicken to a plate and set aside.

Step 5

In the same skillet, add the sliced onions and cook until softened, about 5 minutes.

Step 6

Add the minced garlic and sliced mushrooms to the skillet, and cook for another 5 minutes until the mushrooms have released their juices and are slightly browned.

Step 7

Pour in the coconut milk and chicken broth, stirring to combine. Allow the mixture to simmer for 5 minutes.

Step 8

In a small bowl, mix the arrowroot powder with water to create a slurry. Add this mixture to the skillet and stir well to thicken the sauce.

Step 9

Stir in the dried thyme and taste the sauce. Adjust seasoning with more salt and pepper if needed.

Step 10

Return the chicken thighs to the skillet, skin side up, and spoon some sauce over the top.

Step 11

Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Step 12

Remove the skillet from the oven and let the chicken rest for 5 minutes.

Step 13

Garnish the dish with fresh parsley before serving hot.

Nutrition Facts

Serving size	(1854.2g)

Amount per serving	% Daily Value*
Calories	3065.9

Total Fat 225.7g	0%
Saturated Fat 111.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 846mg	0%
Sodium 3716.8mg	0%
Total Carbohydrate 56.1g	0%
Dietary Fiber 8.3g	0%
Total Sugars 19.4g
Protein 218.1g	0%

Vitamin D 22.7IU	0%
Calcium 256.6mg	0%
Iron 15.8mg	0%
Potassium 4120.8mg	0%

*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.

Source of Calories

Fat: 64.9%

Protein: 27.9%

Carbs: 7.2%