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garlic chicken in a pan with sun dried tomatoes and spinach
creamy garlic chicken in a pan topped off with lemons
garlic chicken topped off with parsley and lemons
garlic chicken topped off with parsley and lemons
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garlic chicken in a pan with sun dried tomatoes and spinach
creamy garlic chicken in a pan topped off with lemons
garlic chicken topped off with parsley and lemons
garlic chicken topped off with parsley and lemons
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Home » All Recipes » 30 Min Meals

One Pan Creamy Garlic Chicken

Modified: Mar 7, 2025 by Matt Fay · Published: Dec 30, 2019 · 70 Comments

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garlic chicken in a pan with sun dried tomatoes and spinach
creamy garlic chicken in a pan topped off with lemons
garlic chicken topped off with parsley and lemons
garlic chicken topped off with parsley and lemons

This one pan creamy garlic chicken recipe 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.

two bowls of creamy chicken with forks on the side and topped off with lemon and parsley

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. That creamy garlic sauce is so good.
  • 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.

creamy garlic chicken in a big pan topped off with parsley

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.

a bowl of creamy garlic chicken with forks on the side and parsley as garnish

What goes well with creamy garlic chicken?

I'd recommend trying a variety of things. My favorite way to eat it simply with rice or cauliflower rice. The garlic cream sauce of this dish mixes really well with rice.

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

You can also serve it with:

  • Brown rice or quinoa
  • Zucchini or sweet potato noodles/ribbons
  • Rice pasta
  • Chickpea pasta
  • Broccoli rice
  • Mashed potatoes
  • By itself- it'll give you thick stew vibes
creamy garlic chicken in a pan with lemons sliced on top

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 leftovers be stored in the refrigerator?

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

How to I heat up the leftovers?

You can reheat in a sauce pan with low heat to medium heat, or simply microwave them.

Can I add any other vegetables?

Absolutely! You can add green beans (chopped into 1" lengths). You might need to par-boil these before adding them to the pan. Maybe opt for diced zucchini or finely diced bell peppers instead! I love veggies and tend to use what I have on hand when I can.

Can I use boneless skinless chicken breasts 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. Heavy cream would work too.

ingredients in bowls to make creamy garlic chicken

How to make one pan creamy garlic chicken

Cut chicken thighs into 1 - 1 ½" 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 for a quick sear on 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 chicken stock / 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 the cooked 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.

creamy garlic chicken with white rice in a bowl topped off with lemon

More one pan recipes you'll love:

One Pan Creamy Garlic Shrimp

Vegan Thai Curry

Pan Seared Scallops

One Pan Honey Balsamic Chicken

Best Paleo One Pan Breakfast

One Pan Shrimp Fajitas

creamy garlic chicken in a pan with lemons sliced on top

One Pan Creamy Garlic Chicken

Matt Fay
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.
4.77 from 116 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine Italian, Thai
Servings 6
Calories 459 kcal

Ingredients
  

  • 2 ½ tablespoons avocado oil split in two
  • 1 ½ pounds boneless & skinless chicken thighs
  • 2 tablespoons arrowroot flour
  • 2 teaspoons kosher salt
  • ¾ teaspoon black pepper
  • 1 yellow onion diced
  • ⅓ 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 ½" bite-size chunks. Transfer to a large bowl. Add half of the avocado oil, arrowroot, salt, and pepper. Give everything a nice stir and be sure it is evenly coated. Set aside.
  • Heat up a large skillet over medium heat for 2 minutes and add the oil. Let that heat through for another minute. 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

  • 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.

Nutrition

Calories: 459kcalCarbohydrates: 19gProtein: 28gFat: 32gSaturated Fat: 17gCholesterol: 108mgSodium: 992mgPotassium: 1198mgFiber: 5gSugar: 3gCalcium: 82mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    4.77 from 116 votes (93 ratings without comment)

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  1. Sara says

    October 03, 2022 at 4:45 am

    Could this be made in the crockpot? It sounds delicious and I’m looking for meals that will be ready after kids sports activities.
    Thanks!

    Reply
    • Monica Stevens Le says

      October 05, 2022 at 10:02 am

      Sure!!! You could make it in the crockpot.

      Reply
  2. Jennika says

    February 18, 2022 at 10:09 pm

    Hello!

    Can this recipe be frozen? and how long can it be frozen for?

    Reply
  3. Bet says

    January 20, 2022 at 2:45 pm

    This is so good! I loved the flavors! I'll definitely make this again...I already put sun-dried tomatoes back on my list! 😉5 stars

    Reply
  4. Corina says

    December 08, 2021 at 7:51 pm

    This was really good! My hubby said it was like a fancy Italian restaurant dish. Yum!4 stars

    Reply
  5. Danielle says

    November 14, 2021 at 1:23 pm

    Do you think kale could be used? I just happen to have a big bag and no spinach…

    Reply
    • Monica Stevens Le says

      November 15, 2021 at 1:40 pm

      Absolutely!!!!! Just de-stem it.

      Reply
  6. Sally says

    November 13, 2021 at 7:59 am

    LOVED this...my whole family enjoyed it! 17 people only one of us has a Dairy issue...my dad has even requested the recipe again!

    Reply
  7. Katie says

    September 03, 2021 at 2:15 pm

    This meal is absolutely AMAZING! So easy! I serve it with rice and the sauce makes it oh so creamy! I double the recipe. My family loves it the next day for lunch! The first time I made it I forgot to buy the sun dried tomatoes. It was still super yummy, but the sun dried tomatoes definitely kick it up a notch. You need to make this!!5 stars

    Reply
    • Monica Stevens Le says

      September 08, 2021 at 9:39 pm

      YAYYYY it's one of my favorites.

      Reply
  8. Karen Young says

    August 08, 2021 at 10:52 am

    New to your site and excited to try this. Any advice on reheating the dinner? I'm taking it in covered casserole dishes and they will refrigerate until ready to reheat.
    Thank you.

    Reply
    • Monica Stevens Le says

      August 12, 2021 at 12:51 pm

      I would reheat in a pan over low heat with a tiny splash of water or broth!

      Reply
  9. Abby Davis says

    August 01, 2021 at 1:25 pm

    This is awesome! I used to be a little weary of coconut milk, but I made this recipe and I’m sold! It’s definitely will be a weekly staple.5 stars

    Reply
  10. Lindsay says

    April 01, 2021 at 6:06 pm

    Delicious! I’ve made it twice now!5 stars

    Reply
  11. L says

    February 23, 2021 at 3:38 pm

    Is this the nutritional facts for the entire dish? Not per serving right?

    Reply
    • Monica Stevens Le says

      February 23, 2021 at 9:10 pm

      Hi there. 450 calories? Definitely per serving, not for the entire pan! 🙂

      Reply
  12. Nicole says

    February 21, 2021 at 4:57 pm

    SO good and so easy. I wish I had made this when on whole30 because it’s the perfect rich, delectable meal. But it was so good during good freedom too! I added some red pepper flakes for kick 😋5 stars

    Reply
  13. Cindy says

    February 16, 2021 at 12:03 pm

    I dont have arrowroot flour or tapioca flour, will cornstarch work, or regular flour?

    Reply
    • Monica Stevens Le says

      February 16, 2021 at 1:22 pm

      You can use corn starch!

      Reply
      • Cindy says

        February 16, 2021 at 4:50 pm

        Thank you, I did and it was delicious! I also added green beans, superb!

        Reply
        • Monica Stevens Le says

          February 17, 2021 at 9:34 am

          OMG YUM!!!! That sounds AMAZING!

          Reply
  14. Rachel Ammon says

    February 14, 2021 at 5:58 pm

    Love!5 stars

    Reply
  15. Beth says

    February 12, 2021 at 7:31 am

    I don’t have Avacado oil. If I use EVVO, would be in equal amounts?

    Reply
    • Monica Stevens Le says

      February 13, 2021 at 11:04 am

      Yep!!!!!

      Reply
  16. Erica H says

    February 06, 2021 at 6:14 pm

    Very yummy. I highly recommend using the lemon tomsqueeze over the final dish. I have to eat Paleo for thyroid reasons and thought I would miss the dairy in this type of recipe but it was great. I recommend putting this over cauliflower rice if you miss rice/pasta.5 stars

    Reply
    • Monica Stevens Le says

      February 06, 2021 at 10:26 pm

      YESSSS to fresh lemon on top. I love that idea!

      Reply
  17. Lindsay says

    January 06, 2021 at 8:21 am

    So delicious and flavourful, and incredibly easy to make!! While I was cooking, my husband asked if this was a recipe from my “special diet” and did not seem too excited. He was very humble as he ate though, because we both found it to be absolutely amazing!! A keeper!!5 stars

    Reply
  18. Missy | Life Around The Table says

    January 04, 2021 at 7:28 pm

    This was so good!!! I served it over cauliflower gnocchi that was cooked in the air fryer! Definitely will be making this again and again!5 stars

    Reply
    • Monica Stevens Le says

      January 04, 2021 at 10:25 pm

      Love me some cauliflower gnocchi... you gotta try my chicken and cauliflower gnocchi soup next!

      Reply
  19. Deanna says

    December 21, 2020 at 7:21 am

    Since I'm on an autoimmune protocol I cannot have tomatoes - if I omit, do I need to use more of another oil since you have some of the reserved oil from that in the recipe?

    Reply
    • Monica Stevens Le says

      December 21, 2020 at 10:35 pm

      Yes, I'm not sure what I'd do instead to be honest. You could try using a few tablespoons of oil but the sun dried tomatoes provide so much flavor.... hmm. What do you usually use in place of tomatoes, carrots?

      Reply
  20. Sierra says

    November 22, 2020 at 12:05 am

    How many servings does this recipe yield?5 stars

    Reply
    • Monica Stevens Le says

      November 22, 2020 at 11:44 am

      Hmm, I'd say 4-6.

      Reply
      • Rachel Ammon says

        February 14, 2021 at 5:57 pm

        Do you have the nutritional info for this recipe?

        Reply
        • Monica Stevens Le says

          February 14, 2021 at 10:09 pm

          I just posted it for you! Sorry about that.

          Reply
  21. Jill says

    November 10, 2020 at 4:23 pm

    Do you use sweetened or unsweetened coconut milk? I have an allergy to the nutritional yeast and am curious if there anything that can be substituted that is dairy free?

    Reply
    • Monica Stevens Le says

      November 10, 2020 at 9:48 pm

      Unsweetened coconut milk. From a can... full fat! You can skip it altogether 🙂

      Reply
    • Monica Stevens Le says

      November 10, 2020 at 9:48 pm

      Skip the nutritional yeast, I mean... not the coconut milk 🙂

      Reply
  22. Miranda says

    October 06, 2020 at 8:08 pm

    The best thing I have made I'm awhile and it was so simple to make! My slow-eating SO devoured it.5 stars

    Reply
  23. DANIELLE says

    September 17, 2020 at 5:35 am

    I have made this recipe several time, it's amazing. I have also added string beans in it instead of spinach and it was just as delicious.5 stars

    Reply
    • Monica Stevens Le says

      September 17, 2020 at 8:23 am

      Oh I love the idea of adding string beans- I'll need to try it this way!!!!

      Reply
  24. Janine Grossman says

    August 27, 2020 at 4:00 pm

    What can I substitute for the coconut milk. I am not a fan of coconut flavor in my food 🙁

    Reply
    • Monica Stevens Le says

      August 28, 2020 at 7:46 am

      I don't think you can taste the coconut, but you can use half and half if you can have dairy.

      Reply
  25. Janine says

    August 25, 2020 at 3:02 pm

    I can not find arrowroot flower. Can I use almond flour?

    Reply
    • Monica Stevens Le says

      August 25, 2020 at 3:07 pm

      No, it's a thickening agent and for crispness on the chicken. You can use tapioca flour!

      Reply
      • Heidi says

        October 07, 2021 at 7:31 am

        Could you replace the unsweetened coconut milk with unsweetened almond milk?

        Reply
        • Monica Stevens Le says

          October 07, 2021 at 9:51 am

          So, the coconut milk is great because it's fatty and thick. You can try almond but it won't be as thick.

          Reply
  26. Jennifer says

    July 28, 2020 at 5:05 pm

    This was SO delicious! My 4 year old said "Mama, this dinner is really good" and that is rare for him to say! My whole family really liked it. The only thing I'd try different next time is crisping up the chicken a little more. But the flavor was awesome. I served it with gluten free pasta and it was great!5 stars

    Reply
  27. Veronica says

    July 20, 2020 at 8:33 am

    What could be used as a substitute for arrowroot flour?

    Reply
    • Monica Stevens Le says

      July 25, 2020 at 8:51 am

      You can use tapioca flour!

      Reply
  28. Melissa says

    June 21, 2020 at 11:24 am

    Has anyone made it with chicken breasts or tenders?

    Reply
    • Monica Stevens Le says

      June 21, 2020 at 12:35 pm

      Yes, my nanny makes it with breast tenders!

      Reply
  29. Dani says

    June 19, 2020 at 9:10 pm

    My family loved this recipe. I however, didn't love the texture of the chicken. The sauce was delish! I will try out the shrimp version some time.

    Thanks for making my Whole30 easier!

    Reply
    • Monica Stevens Le says

      June 20, 2020 at 8:48 am

      Woo hoo, that makes me so happy to hear. I'm sorry you didn't like the texture of the chicken-- yes, shrimp may be a great option!

      Reply
  30. Jean says

    June 14, 2020 at 1:04 pm

    So easy and delicious! I will be putting this on rotation. Thank you.5 stars

    Reply
  31. Erin says

    April 27, 2020 at 2:13 pm

    Hands down best recipe I’ve made off Pinterest. Love it. Husband loved it and he hates everything. Awesome job.5 stars

    Reply
    • Monica Stevens Le says

      April 28, 2020 at 8:53 am

      Oh my gosh, this is so incredibly sweet. Wow... you gotta try the shrimp next then 😉

      Reply
  32. Jessica says

    February 19, 2020 at 10:25 am

    Quick, easy, and delicious! Made this recipe using sous vide chicken I had prepped in the fridge; eliminating a step but not eliminating any flavor.5 stars

    Reply
  33. Brittany says

    January 25, 2020 at 1:59 pm

    Sooooo creamy and delicious!!! Like melt in your mouth good!5 stars

    Reply
  34. Mary says

    January 24, 2020 at 5:44 am

    So delicious!! One of the first time I have used coconut milk and the family loved it!! Will for sure be on our rotation now so quick and simple 🙂5 stars

    Reply
    • Monica Stevens Le says

      January 24, 2020 at 11:17 am

      You've gotta try the garlic shrimp, too!

      Reply
    • Christy says

      October 01, 2020 at 1:28 pm

      Is the purpose of the nutritional yeast...well, just nutritional? If I don't have it, is there a good substitute ot just leave it out? Thanks!

      Reply
      • Monica Stevens Le says

        October 02, 2020 at 8:59 am

        It provides a cheesy flavor to the dish!!!! 😉

        Reply
  35. Annie says

    January 20, 2020 at 12:43 pm

    I am new to cooking and was a little nervous to make this! I didn’t need to be because it was super easy and so quick to make! And was DELICIOUS. I’m making it again next weekend!!5 stars

    Reply
    • Monica Stevens Le says

      January 20, 2020 at 12:53 pm

      Thanks so much babe!

      Reply
  36. Amy says

    January 13, 2020 at 2:57 pm

    added artichokes too since it seemed to compliment the flavors5 stars

    Reply
    • Monica Stevens Le says

      January 14, 2020 at 9:09 pm

      Oh my gosh, that sounds DELICIOUS. I love that idea!

      Reply
  37. Chelsea says

    January 07, 2020 at 5:04 pm

    Such an easy weeknight meal with bold flavors!5 stars

    Reply
  38. Sabrina says

    January 07, 2020 at 8:17 am

    Delicious, tons of flavor and really easy to make! Thanks!5 stars

    Reply

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garlic chicken in a pan with sun dried tomatoes and spinach
creamy garlic chicken in a pan topped off with lemons
garlic chicken topped off with parsley and lemons
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