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Dairy-Free Creamy Chicken Tomato Skillet - a simple, yet delicious easy weeknight dinner that is dairy-free and whole30 compliant! #whole30 #whole30recipes #paleo #dairyfreerecipes #easyweeknightdinner

Dairy-Free Creamy Chicken Tomato Skillet

  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American


Dairy-Free Creamy Chicken Tomato Skillet – An easy weeknight dinner skillet that can be made Whole30 or serve over gluten-free pasta!


  • 34 ghee (or coconut oil)
  • 1 small yellow onion, diced
  • 23 Tablespoons diced garlic
  • olive or avocado oil
  • 68 skin-on and bone-in chicken thighs (you can really use any type of chicken for this – I prefer thighs for the taste, but feel free to use boneless chicken breasts as well)
  • 1 can fire-roasted diced tomatoes
  • Approx. 1/2 can full-fat coconut milk (don’t forget to fully incorporate coconut milk prior to using)
  • Pinch of salt
  • (feel free to add a veggie to this as well such as broccoli or cauliflower – I would add at the end about 5 minutes before you serve).


  1. In large cast iron skillet add olive oil and 2 Tablespoons of ghee and let melt on medium high heat.
  2. Add garlic and move around with wooden spoon until it becomes fragrant, about 1 minute.
  3. 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.
  4. Nestle chicken, cooking 2-3 minutes per side on medium.
  5. Pour can of fire-roasted diced tomatoes (don’t drain) over top.
  6. Add coconut milk and stir to combine.
  7. Let simmer uncovered for 15 minutes or until the internal temp of chicken is 165.
  8. Serve chicken and sauce over cauliflower rice if Whole30 or over some gluten-free pasta.


  • Note: I usually remove meat from the bone-in thigh first and place in a bowl of cauliflower rice (or pasta) and then top with the sauce/tomatoes.
  • Crockpot Method: you can easily make this in the crockpot, 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 (or until internal temp reaches 165).