GARLIC CREAMY CHICKEN
We are a BIG fan of Italian food, but it’s often hard to find a guilt-free dish that’s still full of flavor. That changes today with this Creamy Garlic Chicken, which is gluten free, dairy free, paleo, and Whole30.
INGREDIENTS:
For Chicken:
- 4 small-medium boneless skinless chicken breast or 2 large, halved lengthwise
- salt and pepper
- 1 tablespoon ghee
For 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 sauté’ 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 sauté 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.
Garlic Creamy Chicken
We are a BIG fan of Italian food, but it’s often hard to find a guilt-free dish that’s still full of flavor. That changes today with this Garlic Creamy Chicken, which is gluten free, dairy free, paleo, and Whole30.
Ingredients
For Chicken:
- 4 small-medium boneless skinless chicken breast or 2 large halved lengthwise
- salt & pepper
- 1 tbsp ghee
For Creamy Sauce:
- 1 tbsp ghee
- 1 head garlic cloves minced
- 1/2 cup chicken broth or stock
- 1 cup coconut milk full fat
- 2 tbsp lemon juice
- 1/2 tsp paprika
- 1 tsp italian seasoning
- 1 tbsp 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 sauté’ 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 sauté 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.
Tried this recipe?Let us know how it was!