Dairy-Free Creamy Chicken Tomato Skillet
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.
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