Description
This creamy garlic chicken skillet is made with tender seared chicken breast, and covered in a creamy, dairy-free garlic sauce. It’s an easy, low carb, 30 minute weeknight dinner that everyone will love. Paleo, Whole30, and Keto too!
Ingredients
Scale
For the chicken breast:
- 4 small-medium boneless skinless chicken breast or 2 large, halved lengthwise
- salt and pepper
- 1 tablespoon ghee
For the creamy sauce:
- 1 tablespoon ghee
- 1 head of garlic cloves, minced
- 1/2 cup chicken broth or stock
- 1 cup full fat coconut milk
- 2 tablespoons lemon juice
- 1/2 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon arrowroot starch, optional, to thicken sauce
Instructions
- Season the chicken breast on both sides with salt and pepper. Heat ghee over medium heat in skillet. Once the oil is hot, add the chicken and saute’ for 4-6 minutes on each side until cooked and golden brown. Transfer cooked chicken to a plate.
- In the same skillet, over medium heat, melt ghee. Add the minced garlic and saute for 2-3 minutes.
- Add the chicken broth, coconut milk, lemon juice, paprika, Italian seasoning and arrowroot starch (optional) to the skillet. Whisk together. Simmer for 2-3 minutes for sauce to thicken and reduce heat to low. Return the chicken to the skillet, and spoon the sauce over the chicken. Garnish with parsley. Serve hot.
Notes
- If you have thick chicken breast, cut them in half lengthwise into 4 cutlets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 202
- Sugar: 0.4 g
- Sodium: 136.7 mg
- Fat: 18.7 g
- Carbohydrates: 2.7 g
- Protein: 7.9 g
- Cholesterol: 36.6 mg
Keywords: paleo creamy garlic chicken, one pan creamy garlic chicken
