This creamy garlic herb chicken is made all in one skillet, packed with flavor, dairy free, paleo, keto and Whole30 compliant! Seasoned crispy skinned chicken with a dairy free mushroom cream sauce that’s perfect over cauliflower rice or with roasted veggies.
If you’ve tried and loved some of my creamy one-skillet dinners like tuscan chicken, mustard chicken with kale, chicken marsala and spinach artichoke salmon then you are going to love this creamy garlic herb chicken too!
It’s packed with good fats and protein, incredibly delicious and so comforting. You won’t believe the creamy sauce contains no dairy at all!
This chicken is absolutely perfect over cauliflower rice or with a cauliflower mash or roasted veggies to keep it low carb and Whole30 compliant.
What You Need to Make Creamy Garlic Herb Chicken
I used bone-in chicken thighs for this recipe because I love the crispy skin, how juicy they are and the extra flavor.
However, using bone-in thighs makes the cooking time longer since you need to finish them off in the oven. If you prefer using boneless thighs or breast, the cooking time will be greatly reduced since you won’t have to put the chicken in the oven. (More on subbing in boneless chicken below).
Here’s everything you’ll need to prepare the creamy garlic herb chicken:
- chicken thighs (bone-in or boneless)
- Garlic Powder
- onion powder
- Sea salt and black pepper
- ghee or other cooking fat
- garlic, minced
- sliced mushrooms
- rosemary, minced
- thyme, minced
- parsley, minced
- chicken bone broth or dry white wine
- full fat coconut milk
- arrowroot flour, or tapioca
- Dijon mustard
- nutritional yeast optional
- Fresh chopped parsley, for garnish
How to Make Creamy Garlic Herb Chicken
Preheat your oven to 400°F (if using bone-in chicken. If it’s boneless, skip the oven step.). Season the chicken with garlic powder, onion powder, salt and pepper.
Heat a non-stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side). Transfer the (bone-in) chicken to the oven and roast until completely cooked through, (about 22 minutes).
Once chicken is done, transfer to a plate and set aside. Drain some of the excess fat from the skillet, but reserve 2-3 tablespoons to sauté the veggies.
Return the skillet to the stove over medium heat and sauté the garlic in the until fragrant (about 30 minute). Add the mushrooms and fresh herbs and cook until mushrooms soften.
Reduce heat to low-medium heat, add in the broth or wine and bring to a gentle simmer, stirring occasionally. Whisk the arrowroot or tapioca into the coconut milk, then pour this mixture into the skillet along with the mustard and nutritional yeast. Mix well and continue to simmer while quickly stirring the mixture through until the sauce thickens.
Season with salt and pepper to taste and sprinkle with additional chopped parsley to serve.
Best Side to Serve with Creamy Garlic Herb Chicken
Since the chicken and gravy have so much flavor, simple veggie sides work best.
Sautéed cauliflower rice or a cauliflower mash would be perfect, along with roasted Brussels sprouts or broccoli for extra veggies.
If you don’t mind adding in some carbs, roasted sweet potatoes or red potatoes would be delicious or my favorite mashed potatoes.
I hope you’re ready a super cozy flavor packed meal that’s perfect on cold winter nights or whenever you need some comfort food!
Grab your favorite skillet and your ingredients because it’s time to cook – let’s go!
Creamy Garlic Herb Chicken {Paleo, Whole30, Keto}
Creamy Garlic Herb Chicken {Paleo, Whole30, Keto}
Ingredients
Chicken:
- 6 chicken thighs bone-in*
- 2 tsp Garlic Powder
- 1 tsp onion powder
- Sea salt and black pepper
- 1 Tbsp ghee or other cooking fat
Sauce:
- 4 cloves garlic minced
- 8 oz sliced mushrooms
- 2 tsp fresh rosemary minced
- 2 tsp fresh thyme minced
- 2 tsp fresh parsley minced
- 1/2 cup chicken bone broth or dry white wine
- 1 14 oz can full fat coconut milk
- 1 Tbsp arrowroot flour or tapioca
- 2 tsp Dijon mustard
- 2 tsp nutritional yeast optional
- Sea Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (if using bone-in chicken. If it’s boneless, skip the oven step.)
- Season the chicken with garlic powder, onion powder, salt and pepper.
- Heat non stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side).
- Transfer the chicken to the oven and roast until completely cooked through, (about 22 minutes).
- Once chicken is done, transfer to a plate and set aside. Drain some of the excess fat from the skillet, but reserve 2-3 tablespoons to sauté the veggies.
Return the skillet to the stove over medium heat and sauté the garlic in the until fragrant (about 2 minutes). Add the mushrooms and fresh herbs and cook until mushrooms soften, about 5 minutes.
- Reduce heat to low-medium heat, add in the broth or wine and bring to a gentle simmer, stirring occasionally. Whisk the arrowroot or tapioca into the coconut milk, then pour this mixture into the skillet along with the mustard and nutritional yeast. Mix well and continue to simmer while quickly stirring the mixture through until the sauce thickens.
- Season with salt and pepper to taste. Sprinkle with additional chopped parsley to serve. I love this served over sautéed cauliflower rice but you can also serve with roasted potatoes or sweet potatoes or your favorite veggies.
Recipe Notes
*If you prefer using boneless thighs or breasts, skip the oven step and simple cook the chicken through in the first step, about 4 minutes on each side.
Nutrition
Want More One Skillet Paleo and Whole30 Dinner Recipes? Try One of These!
Salmon with Creamy Spinach Artichoke Sauce
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This was so good. None of us care for mushrooms so we left those out and next time I think I’d add some spinach or kale but it was great. Thank you so much!
This was suuuuuuuper yummy, thanks for sharing!!! My pickiest eaters loved this, will definitely be making this again soon. Thanks for all your hard work & Happy New Year.
Holy cow this was a complete hit with my entire family! Even the my little boys loved it. I followed the directions exactly but used no bones in the chicken thighs, and used 10 thighs, instead of six. There was plenty of sauce for all of them. Paired it with cauliflower rice as suggested, and I was in heaven. Great flavor, great texture. Totally gourmet, restaurant style. I sort of felt like I was cheating on my diet, yet this was completely compliant! I thought this may be a smidge high calorie to make all the time, but it’s so filling that it’ll be a great dinner/lunch that I won’t have to worry about snacking around. It imported into the Carb Manager app easily too. This one is a keeper!
Very easy to make. Made it for family dinner with roasted red potatoes. Very yummy. Will be making this again.
Made this tonight. It was soooo good! I always sub almond milk for coconut milk since I really just finally admitted to myself I don’t like it!
All that to say I have made at least 20 of your recipes and you have become a staple in our household as far as fun, healthy, easy meals. Thank you for sharing your recipes and healthy lifestyle with people. It truly makes a difference!
Blessings during this crazy time and stay safe.
Wowowow this was so tasty! I thought you’d be able to taste the coconut but not even a little bit. Just delicious, savory, herby goodness. Also love that this is a one skillet deal and minimal ingredients. Definitely putting this on rotation!
We all loved this dish!! Full of yummy flavors and so satisfying. I am finding this round of the Whole30 so much easier with delicious meals like this.
Thank you!