Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free)

Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free)

This creamy tomato artichoke chicken is absolutely delicious. Whole30, paleo, and dairy free, the recipe is simple but big on flavor and so dang good! Made with only 7 ingredients, this creamy tomato artichoke chicken is a fantastic paleo or Whole30 dinner, but everyone would love it!

 Course : Main Course
 Cuisine : American, Italian, Paleo, Whole30
 Prep Time : 5 minutes
 Cook Time : 18 minutes
 Total Time : 23 minutes
 Servings : 4 servings
 Calories: 420 kcal


Ingredients :


  • 4 tsp. avocado oil divided
  • 4 evenly sized chicken breasts
  • 2 tsp. dried basil divided
  • 2 tsp. salt divided
  • 1/4 tsp. ground black pepper
  • 2 cloves garlic minced
  • 1 14.5-ounce can crushed tomatoes
  • 1 14-ounce can artichoke hearts drained
  • 1/2 cup coconut cream just the solid white part of a can of coconut milk or cream
  • fresh parsley or basil chopped, for garnish


Instructions :

Heat 2 tsp. avocado oil in a large skillet over medium-high heat. In a small bowl, combine 1 tsp. dried basil, 1 tsp. salt, and 1/4 tsp. black pepper. Season both sides of chicken breasts with seasoning mixture.

Transfer chicken breasts to skillet and cook without moving, about 8 minutes, or until bottom is golden brown and releases easily. Flip and cook about 3 more minutes or until cooked through. Internal temperature should be about 161-162º F. Transfer cooked chicken breasts to a plate.

Let skillet rest a couple minutes then return to stove. Heat 2 tsp. avocado oil over medium-low heat. Add garlic and sauté, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and stir to combine well and incorporate coconut cream. Bring mixture to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Garnish with chopped fresh parsley or basil, if desired.

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