Our Dairy-Free Creamy Chicken Tomato Skillet is one of our all-time favorite dinner recipes! Made with tender chicken, fire-roasted tomatoes, & creamy coconut milk. Enjoy on its own or serve over your choice of rice or noodles!
The Best Chicken Tomato Skillet
Add this Dairy-Free Creamy Chicken Tomato Skillet recipe to your weekly menu ASAP! My favorite thing about this recipe is how versatile it is! It can be Whole30 compliant if served over cauliflower rice or you can serve it over pasta (here if my fav gluten free brand!). And while I usually make it in my cast iron skillet you can totally throw it in a crockpot and forget about it for a couple hours. The end result is something between a stew, sauce, soup —- whatever you want to call it, it is SO buttery, delicious and EASY!
If you are looking for other healthy and quick weeknight dinners check out my round-up of 40+ Weeknight Dinners!
What You Will Need
- ghee – added to sauté the onion and garlic, plus add flavor.
- onion & fresh garlic – always perfect for adding to flavor to any main dish.
- olive oil – option to sub with avocado oil to keep it Whole30/Paleo compliant.
- skin-on bone-in chicken thighs – love the flavor that these bring, but can be swapped out with skinless, boneless chicken thighs or skinless boneless chicken breasts.
- canned tomatoes – we love the flavor of fire-roasted tomatoes, but other diced tomatoes would work too!
- coconut milk – great for adding that creamy texture and staying dairy-free.
- kosher salt – just a pinch of salt for that added seasoning.
How To Make A Chicken Tomato Skillet
The first steps to making this easy recipe are to bring a large skillet to a medium heat, melt 2 tablespoons of ghee, and sauté the garlic and onion. Add chicken thighs to the hot pan to cook for 2-3 minutes per side. Pour the canned tomatoes over the top of the chicken and then add the coconut milk.
Mix everything together and then simmer for 15 minutes, uncovered, until the internal temperature of the chicken reaches 165 degrees F.
Best Way To Serve A Chicken Tomato Skillet
Our favorite way to serve this easy one pan meal is to place the chicken and sauce on top of your favorite variety of rice or noodles. To keep it Whole30/Paleo compliant we love it over cauliflower rice or coconut cauliflower rice. It would also be great on gluten-free noodles, regular noodles, or jasmine rice! Any way you choose to serve it, this quick and easy meal is perfect for busy weeknights.
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Chicken Recipes You Might Like
Dairy-Free Creamy Chicken Tomato Skillet
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Description
Our Dairy-Free Creamy Chicken Tomato Skillet is an easy weeknight dinner that can be made Whole30 or serve over gluten-free pasta!
Ingredients
- 3–4 ghee (or coconut oil)
- 1 small yellow onion, diced
- 2–3 tablespoons garlic, minced
- 1 tablespoon extra virgin olive oil (sub avocado oil)
- 6–8 skin-on, bone-in chicken thighs
- 1 can fire-roasted diced tomatoes, undrained
- 1/2 can full-fat coconut milk (be sure to incorporate coconut milk prior to using)
- pinch of kosher salt
Instructions
- In large cast iron skillet, add olive oil and 2 tablespoons of ghee and let melt on medium high heat. Add garlic and move around until it becomes fragrant, about 1 minute.
- Add onion (and a pinch of salt) and cook until it reduces; add another tablespoon or two of ghee to ensure pan doesn’t dry out.
- Add chicken thighs to cook for 2-3 minutes per side on medium-high heat.
- Pour can of fire-roasted diced tomatoes over top of the chicken.
- Add coconut milk to the hot pan and stir to combine.
- Let simmer uncovered for 15 minutes or until the internal temperature of the chicken is 165 degrees F (use a meat thermometer).
- Serve chicken and sauce over cauliflower rice if Whole30 or over some gluten-free pasta.
Notes
- Crockpot Method: you can easily make this in a slow cooker, but I would recommend using 3-4 whole chicken breasts instead. Simply cook garlic and onions as directed and then add that, along with the remaining ingredients, to the crockpot. Cook on high for 2-3 hours or low for 4-6 hours (or until internal temp reaches 165 degrees F).
- Add a Veggie: option to add some fresh broccoli or cauliflower to this skillet meal. Just add for the last 5 minutes of cook time.
Nutrition
- Serving Size: 6 oz
- Calories: 218
- Sugar: 1.5 g
- Sodium: 183.2 mg
- Fat: 14.1 g
- Carbohydrates: 4.6 g
- Protein: 17.7 g
- Cholesterol: 70.4 mg
Emily says
Delightful! Made exactly as recipe stated and served over brown rice pasta.
Erin says
So glad you enjoyed this, Emily!! Thanks so much for taking the time to leave a review – I so appreciate it!
Erica says
I made this with giant chicken thighs so had to add about 10 minutes to the cooking time. I also added a Japanese eggplant and green beans- it was delicious, and leftovers to take to work were perfect! Thank you for the recipe!
Erin says
Hi Erica! Thank you so much for the feedback! I am so happy you liked it – it is one of my favorites!! Love the addition of eggplant and green beans!
Jessica says
In the end this was delicious however, the cooking time was off and when the middle of the thighs reached 165 the top of the chicken was still raw…
Erin says
Hi, Jessica! I am glad that, in the end, you liked it! That’s so weird that the tops were raw – in step 4 it says to cook chicken 2-3 minutes per side before adding the fire-roasted tomatoes and the coconut milk – so the top really shouldn’t be raw. Did you do that step?
nicole (thespicetrain.com) says
This looks and sounds wonderful, thanks for sharing, Erin!
Erin says
Thanks, Nicole!!