Dairy-Free Creamy Chicken Tomato Skillet Recipe
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 tablespoons ghee or coconut oil (divided)
- 6 skin-on, bone-in chicken thighs
- kosher salt and ground black pepper
- 1 small yellow onion diced
- 2-3 tablespoons garlic minced
- 15 ounces fire-roasted diced tomatoes undrained
- ½ can full-fat coconut milk be sure to incorporate coconut milk prior to using
- ½ teaspoon kosher salt
Serving Suggestions:
- egg noodles
- parmesan cheese freshly shredded
Instructions
- Sear Chicken: Bring a large cast iron skillet to a medium-high heat and add 2 tablespoons ghee. Season 6 skin-on, bone-in chicken thighs with kosher salt and ground black pepper and place in the hot skillet with the skin-side down. Cook for 5 minutes per side. Remove from the pan and set aside on a plate.
- Sauté: In large cast iron skillet, add remaining 1 tablespoon ghee and let melt on medium high heat. Add diced onion and 2-3 tablespoons garlicmove around until it becomes fragrant and softened, about 2-3 minutes.
- Make Sauce: To the skillet, add 15 ounces fire-roasted diced tomatoes, ½ can full-fat coconut milk, and ½ teaspoon kosher salt. Mix to combine and bring to a simmer.
- Simmer with Chicken: Return the seared chicken thighs (along with any juices on the plate) to the skillet. Let simmer uncovered for 15-20 minutes or until the internal temperature of the chicken is 165℉ at the thickest part (use a meat thermometer).
- Serve: Enjoy the chicken and sauce over egg noodles and some parmesan cheese on top!
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
Calories: 472kcal | Carbohydrates: 7g | Protein: 25g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 420mg | Potassium: 404mg | Fiber: 1g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
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