Description
A cozy, creamy Whole30 chicken dish with a velvety tomato and herb sauce, perfect for weeknight dinners and small gatherings.
Ingredients
Scale
- 2 tablespoons olive oil (or avocado oil)
- 1.5 pounds boneless skinless chicken breast, cut into 1” cubes
- 2 teaspoons garlic salt (or table salt), divided
- 1/2 teaspoon black pepper
- 1 tablespoon fresh minced garlic
- 1 (13.66 ounce) can full-fat unsweetened canned coconut cream (chilled; use only the solid part)
- 1 cup chicken broth (use compliant broth for Whole30)
- 1/4 cup nutritional yeast
- 1 teaspoon dried oregano
- 1–2 tablespoons arrowroot or potato starch (start with 1 tbsp; add more if needed)
- 1 (8-ounce) jar sun-dried tomatoes (drained, blotted dry, and chopped – about 1/3 cup chopped)
- 0.5 ounces fresh basil, roughly chopped (optional but recommended)
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the cubed chicken breasts and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook for about 5–7 minutes, or until golden brown and cooked through.
- Add the minced garlic for the last minute of cooking, cooking until just fragrant. Remove chicken to a plate and set aside.
- Whisk together chicken broth, nutritional yeast, dried oregano, remaining 1 teaspoon salt, and 1 tablespoon of starch until smooth.
- Add sun-dried tomatoes to the pan and stir to combine. Mix in the white solid part of the chilled coconut cream until melted.
- Add the chicken broth mixture to the pan, bring to a boil, then reduce heat and simmer until thickened, about 5 minutes.
- If sauce is not thick enough, combine an additional tablespoon of starch with a tablespoon of broth, whisk until smooth, add to the pan, and cook until thickened.
- Return the chicken to the pan and toss to coat. Add fresh basil and adjust salt to taste. Serve with veggies or over cauliflower rice.
Notes
Chill the coconut cream overnight for best results. Store leftovers in an airtight container for up to 3–4 days, or freeze for up to 2 months. Taste as you go, especially when adjusting salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 575
- Sugar: 7g
- Sodium: 750mg
- Fat: 31g
- Saturated Fat: 28g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 56g
- Cholesterol: 150mg