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Whole30 Creamy Garlic Chicken Recipe

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★★★★★

4.3 from 81 reviews

A rich and flavorful Whole30-compliant creamy garlic chicken recipe featuring pan-fried chicken cutlets simmered in a luscious garlic and coconut cream sauce, perfect for a satisfying low-carb meal.

Ingredients

Scale

Chicken and Seasoning

  • 2 large boneless, skinless chicken breasts (cut in half horizontally to create 4 cutlets)
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper

Sauce and Cooking

  • 1 head garlic (peeled, divided into 10–12 cloves)
  • 3 tablespoons neutral oil (divided)
  • 1 small onion (finely chopped)
  • 1 ¼ cup chicken broth (or chicken stock)
  • 1 ¼ cup coconut cream
  • 2 tablespoons fresh parsley (to serve)

Instructions

  1. Season Chicken: Season both sides of each chicken cutlet with salt, garlic powder, and black pepper.
  2. Heat Oil and Cook Chicken: Add 2 tablespoons neutral oil to a large skillet and heat over medium-high heat. Swirl and rotate the skillet to coat the entire surface with oil. Place the 4 chicken cutlets in the hot oil and pan-fry for approximately 4 to 5 minutes until golden and no longer pink on one side. Flip and cook for another 4 to 5 minutes until cooked through. Transfer cooked chicken to a plate.
  3. Prepare Garlic: Using the side of a knife, smash 6 cloves of garlic on the cutting board, leaving the remaining garlic cloves whole and intact.
  4. Sauté Onions and Garlic: Reduce stovetop heat to medium. Add the remaining 1 tablespoon of neutral oil and finely chopped onion to the skillet, sautéing until the onions are softened. Stir in the smashed garlic cloves along with the intact garlic cloves. Continue to sauté until the garlic is fragrant, about 2 to 3 minutes.
  5. Deglaze Pan: Pour chicken broth into the skillet to deglaze, scraping up any browned bits stuck to the bottom. Let the mixture simmer until the liquid is reduced by half, approximately 5 minutes.
  6. Add Coconut Cream: Reduce the heat to medium-low. Pour in the coconut cream and stir gently, bringing the sauce to a simmer for 3 to 4 minutes or until slightly thickened. Taste and adjust seasoning with salt and pepper as necessary.
  7. Finish and Serve: Return the cooked chicken cutlets to the skillet, heating through while spooning sauce over the tops of the chicken periodically. Garnish with chopped fresh parsley. Serve over mashed potatoes or mashed cauliflower with plenty of sauce.

Notes

  • Use full-fat coconut cream to achieve a rich and creamy sauce that is Whole30 compliant and dairy-free.
  • For a lower-carb option, serve over mashed cauliflower instead of mashed potatoes.
  • Neutral oils such as avocado or light olive oil work best for this recipe.
  • Ensure chicken is cooked through completely to an internal temperature of 165°F (74°C).

Keywords: Whole30 chicken, creamy garlic chicken, dairy-free creamy chicken, coconut cream chicken, paleo chicken recipe, low carb chicken, pan-fried chicken

Find it online: https://epicrecipebox.com/whole30-creamy-garlic-chicken-recipe/