Creamy Garlic Chicken Skillet (Paleo, Whole30 + Keto)
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This Paleo, Whole30 + Keto friendly creamy garlic chicken skillet is heaven. It's sure to be one of your new favorite dairy-free creamy chicken recipes!
- 6 pieces bacon, diced
- 1.5 lbs chicken thighs
- 1 tbsp Italian seasoning
For the creamy sauce:
- 1/2 onion, diced
- 8 oz mushrooms, sliced
- 6 cloves garlic, minced
- 1 cup full fat coconut milk
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
- 6 cups spinach
- 2 cups cooked rice (optional - omit for Whole30 & Keto or sub cauli rice)
In a large skillet over medium heat, cook diced bacon until crispy. Once crispy, place on a paper towel lined plate and set aside.
Place chicken thighs in the hot skillet with bacon grease and season with half of the Italian seasoning. Cook for 5-6 minutes, flip and season with the rest of the Italian seasoning. Cook for another 5-6 more minutes, until the thighs are cooked through.
While the chicken is cooking, prep onions, mushrooms, garlic and parsley (optional) as noted above. Set aside.
When chicken is done, remove it from the skillet and place it on the plate with bacon.
Now, make the creamy sauce by placing onions and mushrooms in pan. Cook until both soften, about 4-5 minutes.
Add coconut milk, minced garlic, nutritional yeast, salt and pepper. Stir to combine everything. Then turn to low and add chicken and bacon back to the pan. Simmer for 3-5 minutes to marry all the flavors. Garnish with chopped parsley (optional)
Plate with a bed of spinach, optional rice and creamy chicken mixture. Enjoy.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include rice for this recipe. See our full nutrition information disclosure here.
Calories: 671kcal | Carbohydrates: 10g | Protein: 37g | Fat: 53g | Saturated Fat: 22g | Fiber: 3g