One Pan Creamy Garlic Chicken

This one pan creamy garlic chicken is going to become your new favorite quick and easy meal. It comes together in under 30 minutes and is made with creamy coconut milk, fresh garlic, sun dried tomatoes, and spinach. It is gluten free, dairy free, paleo, low carb, and Whole30.

Why is this creamy garlic chicken so great?

• It can all be made in just one pan. Less clean up and fuss!
• The whole dish will be ready in under 30 minutes.
• Italian meets Thai flavors… so darn delicious.
• This dish will fill you up. It’s very hearty and comforting.
• It is gluten free, dairy free, paleo, low carb, and Whole30!

I love making this dish for a quick weeknight meal or when we have a few people over because it’ll easily serve up to 6 people if you are serving it on top of a bed of cauliflower rice, white rice, etc.

It’s also wonderful reheated throughout the week and makes the perfect dish for meal planning and meal prep.

What’s inside of this one pan creamy chicken?

• Chicken thighs
• Onions
• Garlic
• Sun dried tomatoes
• Canned coconut milk
• Nutritional yeast
• Italian seasoning
• Bone broth
• Spinach

It’s that simple. You aren’t going to need a long ingredient list or a ton of time to make this dish, which is why it has become such a huge staple at our house.

What can I serve this one pan meal with?

I’d recommend trying a variety of things. My favorite way to eat it simply with rice or cauliflower rice.

However, I’ve also had it with the Trader Joe’s cauliflower gnocchi and it is INSANE.

You can also serve it with:

• Brown rice or quinoa
• Zucchini or sweet potato noodles/ribbons
• Rice pasta
• Chickpea pasta
• Broccoli rice
• By itself- it’ll give you thick stew vibes

Recipe notes and questions

• Coconut oil can be used in place of grass-fed butter or ghee.
• Drain the sun-dried tomatoes from the oil but save 1 tablespoon to cook with the dish.
• If you’d like to use shrimp instead of chicken, my recipe for that dish is here.

How long can this be stored in the refrigerator?

It will keep for up to 5 days in an airtight container.

Can I use chicken breast instead of thighs?

You can, but it won’t be as juicy and succulent.

Can half & half be substituted for the coconut milk?

Absolutely. If you don’t have a problem with dairy, that is a fine substitution.

How to make one pan creamy garlic chicken

Cut chicken thighs into 1 – 1 1/2″ bite-size chunks. Transfer to a large bowl. Add arrowroot, salt, and pepper. Give everything a nice stir and be sure it is evenly coated. Set aside.

In a large skillet over medium heat, melt the butter. Add chicken to the pan and cook for 4-5 minutes each side until golden brown but not completely cooked through. Do so in a single layer (make sure you do not crowd the pan. You may need to cook in batches!) Transfer to a bowl or plate with a slotted spoon and set aside.

Add the diced onion to the pan and cook for 2-3 minutes until soft. Add 1 tablespoon of oil from the sun dried tomatoes and minced garlic. Cook for 1 minute, stirring often. Add broth to the pan, scraping from the bottom of the pan and stirring frequently. Cook until broth has reduced down by at least 50%.

Add sun dried tomatoes to the pan. Fry for 2-3 minutes until quite fragrant and well combined, stirring occasionally.

Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute.

Add chicken back into the pan and sprinkle with seasoning. Stir frequently for another 7-10 minutes, letting all of the flavors marinade and allowing the chicken to cook all the way through. Season with additional salt and pepper if necessary.

Top off with fresh lemon wedges and chopped parsley.

More one pan recipes you’ll love:

One Pan Creamy Garlic Shrimp

Vegan Thai Curry

One Pan Honey Balsamic Chicken

Best Paleo One Pan Breakfast

One Pan Shrimp Fajitas

One Pan Creamy Garlic Chicken

This one pan creamy garlic chicken is going to become your new favorite quick and easy meal. It comes together in under 30 minutes and is made with creamy coconut milk, fresh garlic, sun dried tomatoes, and spinach. It is gluten free, dairy free, paleo, low carb, and Whole30.

4.83 from 17 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian, Thai

Prep Time: 10 minutes

Cook Time: 30 minutes

Author: Monica Stevens Le

Ingredients

• 2 1/2 tablespoons grass-fed butter or ghee
• 1 1/2 pounds boneless & skinless chicken thighs
• 2 tablespoons arrowroot flour
• 2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 yellow onion diced
• 1/3 cup bone broth or chicken broth
• 7 ounces sun dried tomatoes, in olive oil drained, SEE NOTES
• 8 garlic cloves minced
• 15 ounces canned coconut milk
• 2 tablespoons nutritional yeast
• 4 cups spinach lightly packed
• 2 teaspoons Italian seasoning
• kosher salt to taste
• black pepper to taste

Instructions

• Cut chicken thighs into 1 - 1 1/2" bite-size chunks. Transfer to a large bowl. Add arrowroot, salt, and pepper. Give everything a nice stir and be sure it is evenly coated. Set aside.
• In a large skillet over medium heat, melt the butter. Add chicken to the pan and cook for 4-5 minutes each side until golden brown but not completely cooked through. Do so in a single layer (make sure you do not crowd the pan. You may need to cook in batches!) Transfer to a bowl or plate with a slotted spoon and set aside.
• Add the diced onion to the pan and cook for 2-3 minutes until soft. Add 1 tablespoon of oil from the sun dried tomatoes and minced garlic. Cook for 1 minute, stirring often. Add broth to the pan, scraping from the bottom of the pan and stirring frequently. Cook until broth has reduced down by at least 50%.
• Add sun dried tomatoes to the pan. Fry for 2-3 minutes until quite fragrant and well combined, stirring occasionally.
• Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute.
• Add chicken back into the pan and sprinkle with seasoning. Stir frequently for another 7-10 minutes, letting all of the flavors marinade and allowing the chicken to cook all the way through. Season with additional salt and pepper if necessary.
• Top off with fresh lemon wedges and chopped parsley.

Notes

• Coconut oil can be used in place of grass-fed butter or ghee.
• Drain the sun-dried tomatoes from the oil but save 1 tablespoon to cook with the dish.
• If you'd like to use shrimp instead of chicken, my recipe for that dish is here.

Tried this recipe?Mention @themovementmenu or tag #movementmenu!

Monica Stevens Le

Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.