Creamy Garlic Chicken Thighs – Whole30 and Paleo friendly. A quick one skillet dish that can be done any night of the week, and doesn’t require a lot of time. Best served with mashed potatoes or cauliflower mash and a big green salad for the ultimate comfort food. Also great over zucchini noodles!
Hi, my name is Dolly and I love garlic. Like, reeeeeeeally love garlic. There have been times I’ve roasted a whole head of garlic and ate it in one sitting. Not sure if that’s beneficial or detrimental to my health. Granted, if roasted garlic is the worse thing I’m overeating, I think I’m doing okay, but I digress. Onto this creamy garlic chicken thighs dish!
It’s so easy to make, I don’t even know if we can call it an actual recipe. The ingredients used are most likely things you already have in your pantry right now. It can easily be doubled, tripled or quadruple to feed as many people as you’d like. It’s one of those dishes that are warm, comforting and cozy. Who doesn’t want to experience all those things while eating a delicious meal?!
I love serving this with mashed potatoes or cauliflower mash. The creamy garlic sauce makes a great gravy and keeps the chicken juicy and tender. For the greens, I keep it light with a big green salad, but if you want ultimate comfort food, roast some veggies to have on the side as well.
Oh, and I prefer using chicken thighs in this recipe because they’re very forgiving, cheaper, and tastier, but you can use chicken breast if you prefer. The cooking time will vary. Just keep that in mind. I hope you enjoy this dish as much as I do! I’m sure it’ll become a weekly staple once you make it.
Creamy Garlic Chicken Thighs
Ingredients
- 1 lb chicken thighs skin on but deboned
- 10-12 garlic cloves peeled
- ¼ cup arrowroot flour
- 1 cup chicken broth
- ¼ cup coconut cream*
- 2 tbsp ghee separated
- 3 sprig fresh thyme leaves
- 1 tbsp lemon juice
- 1 tsp paprika
- 2 tsp kosher salt seperated
- 1 tsp freshly ground black pepper
Instructions
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Pat chicken dry and season with about 1 teaspoon of kosher salt and black pepper. In a shallow bowl, place arrowroot flour in it and lightly dredge chicken only on the non-skin side. Shake off any excess.
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Place chicken in skillet skin side down and cook for about 5-7 minutes or until skin has turned golden brown. Remove chicken, set aside and drain any excess liquid.
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Lower heat to medium, add in 1 tbsp ghee and garlic cloves to skillet. Saute for about 5 minutes or until garlic starts to slightly turn brown.
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Stir in chicken broth, coconut cream, paprika, thyme leaves and lemon juice. Make sure to really combine chicken broth and coconut cream. Bring to a boil and then lower heat to low.
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Add chicken back in skin side up and simmer for 15-20 minutes uncovered or until chicken is cooked through and sauce has thicken. Taste sauce to see if you need additional kosher salt and black pepper.
Recipe Notes
*Put a full fat can of coconut milk in the refrigerator overnight. When you open it, the top layer is the coconut cream. You can also buy coconut cream if available at your local store.
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