Creamy Garlic Herb Chicken {Paleo, Whole30, Keto}

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}

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 thighs with a dairy free mushroom cream sauce that’s perfect over cauliflower rice or with roasted veggies.

Author: Michele Rosen

Prep Time: 5 minutes

Cook Time: 45 minutes

Course: Dinner

Cuisine: keto, Paleo, Whole30

Keyword: chicken, keto, low carb, whole30

Servings: 6 servings

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4.67 from 39 votes

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

1. Preheat your oven to 400°F (if using bone-in chicken. If it’s boneless, skip the oven step.)
2. Season the chicken with garlic powder, onion powder, salt and pepper.
3. 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).
4. Transfer the chicken to the oven and roast until completely cooked through, (about 22 minutes).
5. 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.

6. 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.

7. 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.
8. 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

Calories: 433kcal

Carbohydrates: 7g

Protein: 21g

Fat: 37g

Saturated Fat: 20g

Cholesterol: 117mg

Sodium: 190mg

Potassium: 544mg

Fiber: 1g

Sugar: 1g

Vitamin A: 101IU

Vitamin C: 4mg

Calcium: 25mg

Iron: 3mg

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Want More One Skillet Paleo and Whole30 Dinner Recipes?  Try One of These!

Creamy Tucan Chicken

Lemon Chicken Piccata

Chicken Marsala with Bacon

Salmon with Creamy Spinach Artichoke Sauce 

Greek Chicken 

Creamy Herbed Pork 

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