Whole30 Chicken in Creamy Sauce
Elevate your Whole30 meal plan with this irresistible Whole30 Chicken in Creamy Sauce, a healthy yet indulgent recipe that transforms simple ingredients into a restaurant-quality dish. This dairy-free, gluten-free chicken entrée features tender, pan-seared chicken breasts bathed in a luscious sauce made from creamy coconut milk, aromatic garlic, and flavorful fresh herbs like thyme and parsley. Thickened with arrowroot powder and brightened with a splash of fresh lemon juice, the sauce strikes the perfect balance between rich and refreshing. Ready in just 45 minutes, this recipe is ideal for busy weeknights or elegant dinner gatherings alike. Serve it over steamed vegetables or cauliflower rice for a wholesome, satisfying meal that adheres to your Whole30 lifestyle while delighting the taste buds.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic cloves, minced
- 1.5 cups coconut milk (full-fat, canned)
- 1 cup chicken broth
- 1 tablespoon arrowroot powder
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and freshly ground black pepper on both sides.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chicken and cook for 6-7 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 remaining 1 tablespoon of olive oil. Add chopped onion and sauté for about 5 minutes, until soft and translucent.
Add minced garlic and sauté for an additional minute until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine. Let it simmer for about 5 minutes.
In a small bowl, mix the arrowroot powder with 2 tablespoons of water until smooth. Add this mixture to the skillet, stirring constantly, until the sauce begins to thicken.
Stir in the fresh lemon juice and fresh thyme leaves. Season the sauce with additional salt and pepper to taste, if needed.
Return the chicken to the skillet, spooning sauce over the top of the chicken. Simmer for an additional 5 minutes to let the flavors blend.
Sprinkle fresh chopped parsley over the chicken and sauce. Serve warm.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 16.6 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3192 mg | 68% | |
*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.
