Easy Creamy Garlic Herb Chicken (Paleo, Whole30, Keto)
Yield: 1 chicken breast with sauce
Creamy Garlic Herb Chicken {Paleo, Whole30, Keto}
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Tender, juicy pan-seared chicken breasts smothered in a rich, velvety garlic and herb sauce. This quick, 30-minute skillet meal delivers big comfort-food flavor while staying completely Paleo, Whole30, and Keto-compliant.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
Chicken
- 1.5 lbs (about 2 large) boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp olive oil or avocado oil
- 1 tbsp ghee or clarify oil (use extra avocado oil for strict dairy-free Whole30)
Creamy Garlic Herb Sauce
- 4 cloves garlic, minced
- 1 cup full-fat canned coconut milk (shaken well) OR unsweetened almond milk blended with 1/2 cup raw cashews (soaked)
- 1/2 cup chicken bone broth or low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (ensure compliant/sugar-free for Whole30)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, finely crushed
- 2 tbsp fresh parsley, finely chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Prep & Season Chicken: Pat the chicken cutlets completely dry with paper towels. Season both sides evenly with sea salt, black pepper, garlic powder, and onion powder.
- Sear Chicken: Heat the olive oil and ghee/avocado oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets in a single layer. Cook for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and cover loosely with foil to keep warm.
- Sauté Garlic: Turn heat down to medium. In the same skillet with the remaining pan drippings, add the minced garlic. Sauté for 30–60 seconds until fragrant, being careful not to let it burn.
- Build Sauce: Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Stir in the coconut milk (or cashew cream), Dijon mustard, lemon juice, oregano, thyme, and rosemary.
- Simmer: Bring the sauce to a gentle simmer. Reduce heat to medium-low and let it bubble for 5–7 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Season sauce with extra salt and pepper to taste.
- Combine & Serve: Return the seared chicken and any accumulated juices back into the skillet. Spoon the creamy sauce over the chicken and let it simmer together for 2 minutes to warm through.
- Garnish: Remove from heat, sprinkle fresh chopped parsley on top, and serve warm.
Notes
- Coconut Milk Tip: To avoid a heavy coconut taste, use full-fat canned coconut milk with no added thickeners, and ensure you use plenty of garlic, lemon juice, and herbs to balance the natural coconut sweetness.
- Nut-Free Alternative: If you dislike coconut milk, you can substitute with unsweetened dairy-free heavy cream alternatives, or use heavy cream if you are strictly Keto and tolerate dairy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently in a skillet over low heat on the stovetop, adding a splash of chicken broth or extra coconut milk if the sauce has thickened in the fridge. Microwave reheating may cause the emulsion to separate slightly.
- Serving Suggestions: Pair with cauliflower rice, roasted asparagus, steamed broccoli, or zoodles to keep the meal low-carb and Whole30-compliant.
Nutrition Information:
Yield:
4Serving Size:
1 chicken breast with sauceAmount Per Serving: Calories: 365Total Fat: 14gSaturated Fat: 4gUnsaturated Fat: 9gCholesterol: 152mgSodium: 819mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 54g
