Description
Dairy-Free Creamy Chicken Tomato Skillet – An easy weeknight dinner skillet that can be made Whole30 or serve over gluten-free pasta!
Ingredients
Scale
- 3–4 ghee (or coconut oil)
- 1 small yellow onion, diced
- 2–3 Tablespoons diced garlic
- olive or avocado oil
- 6–8 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).
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 with wooden spoon 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.
- Nestle chicken, cooking 2-3 minutes per side on medium.
- Pour can of fire-roasted diced tomatoes (don’t drain) over top.
- Add coconut milk and stir to combine.
- Let simmer uncovered for 15 minutes or until the internal temp of chicken is 165.
- Serve chicken and sauce over cauliflower rice if Whole30 or over some gluten-free pasta.
Notes
- 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).