Description
A creamy, tomato-studded skillet chicken made Whole30-friendly with coconut cream, perfect for weeknight dinners or impressing guests.
Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 1.5 pounds boneless skinless chicken breast, cut into 1″ cubes
- 2 teaspoons garlic salt (or plain salt, divided)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh minced garlic
- 1 (13.66 oz) can full-fat unsweetened canned coconut cream (chilled, use only the solid part)
- 1 cup chicken broth
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 1–2 tablespoons arrowroot or potato starch
- 1 (8 oz) jar sun-dried tomatoes (drained, blotted dry, and chopped)
- 0.5 ounces fresh basil (optional but recommended)
Instructions
- Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add cubed chicken in a single layer, sprinkle with 1 teaspoon garlic salt and 1/2 teaspoon black pepper. Cook until golden and cooked through, about 5–7 minutes.
- Add minced garlic in the last minute of cooking and stir until fragrant.
- Whisk together chicken broth, nutritional yeast, 1 teaspoon oregano, remaining garlic salt, and 1–2 tablespoons arrowroot in a medium bowl until smooth.
- Chop and warm sun-dried tomatoes in the skillet for about 30–45 seconds.
- Scoop the solid portion of chilled coconut cream into the skillet and stir until melted.
- Pour in the chicken-broth mixture, bring to a gentle boil, then reduce heat and simmer for about 5 minutes until the sauce thickens.
- Stir in fresh basil just before serving.
Notes
Chill a full-fat canned coconut milk overnight to use the thickened solids if you can’t find coconut cream. Nutritional yeast is essential for a savory flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American