Perfect comfort food, this Creamy Garlic Chicken is great paired with simple roasted veggies like broccoli or asparagus.
2 boneless skinless chicken breasts, 1 pound, cut in half lengthwise
1/4 cup cassava flour, all purpose, or Einkorn flour
1 tablespoon olive oil
2 tablespoons ghee, butter, or olive oil
1 bulb garlic, peeled and clove cut in half lengthwise
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 cup chicken stock
1 can coconut milk, 13.5 oz
1/2–1 teaspoon sea salt, to taste it will vary depending on chicken stock
1/4 teaspoon ground black pepper, to taste
Chopped fresh parsley for optional garnish
Preheat a large, 12″ skillet over medium high heat. Meanwhile dredge the 4 pieces of chicken in the cassava flour.
When the pan is hot, add the tablespoon of olive oil and 2 of the chicken breasts. Cook to brown each side, 2-3 minutes per side, then remove them from the pan and set them aside. Repeat with the remaining 2 chicken breasts.
Lower the heat to medium low, then add the ghee or additional olive oil to the pan along with the halved garlic cloves. Cook for 2-3 minutes stirring as the garlic cloves begin to turn light brown.
Then add the garlic powder, Italian seasoning, chicken stock, and coconut milk to the pan. Bring the mixture to a boil, scraping up the browned bits from the bottom of the pan.
Reduce the heat to maintain a light simmer, and cook until the garlic cloves are completely softened, 15-20 minutes. The sauce will reduce by about 1/2.
When the garlic is done, add the chicken breasts back to the pan and simmer until they’re done in the center, 6-8 minutes, turning once in the middle of the cooking time.
Garnish with a sprinkling of fresh parsley and serve.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Keywords: Healthy Garlic Chicken, Dairy Free Garlic Chicken, Easy Garlic Chicken Recipe, Whole30 Garlic Chicken, Creamy Garlic Sauce for Chicken