Whole30 Creamy Garlic Chicken with Roasted Potatoes
Creamy Garlic Chicken
A soul-warming, dairy-free dinner with juicy chicken and crispy potatoes in a rich garlic sauce.
Transitioning to a Whole30 lifestyle doesn't mean sacrificing the creamy, decadent textures we all crave. This Creamy Garlic Chicken is a testament to how versatile coconut milk and ghee can be when paired with aromatics like fresh garlic and herbs. It’s a complete one-pan feel-good meal that hits all the right notes of comfort without any of the ingredients that leave you feeling sluggish or bloated.
The secret to this dish is getting that perfect golden-brown sear on the chicken before letting it simmer in the sauce. The potatoes roast up beautifully crisp to provide a satisfying crunch against the velvety garlic gravy. Whether you're in the middle of a health reset or just looking for a wholesome weeknight dinner the whole family will enjoy, this recipe is guaranteed to become a staple in your kitchen rotation.
Nutrition (per serving)
Directions
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1
Preheat your oven to 400°F. On a large rimmed baking sheet, toss the halved baby potatoes with 1 tablespoon of melted ghee, half the salt, and half the pepper.
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2
Spread the potatoes in a single layer and roast for 20 minutes.
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3
While the potatoes roast, season the chicken breasts with onion powder, oregano, and the remaining salt and pepper.
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4
In a large skillet over medium-high heat, melt the remaining 2 tablespoons of ghee. Sear the chicken for about 5-6 minutes per side until golden brown and cooked through (165°F internal temperature). Remove the chicken from the skillet and set aside on a plate.
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5
In the same skillet, reduce heat to medium. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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6
Whisk in the chicken bone broth and coconut milk, scraping the bottom of the pan to release all the flavorful browned bits. Let the sauce simmer and reduce for 5-7 minutes until it begins to thicken.
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7
When the potatoes have roasted for 20 minutes, add the asparagus to the same baking sheet and roast for an additional 8-10 minutes.
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8
Stir the lemon juice and fresh parsley into the sauce. Return the chicken to the skillet to coat it in the creamy garlic gravy.
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9
Serve the chicken drizzled with extra sauce alongside the roasted potatoes and asparagus.
Ingredients
- Chicken breasts:1.5 lb
- Baby gold potatoes, halved:1 lb
- Asparagus, trimmed:1 bunch
- Full-fat coconut milk:1 cup
- Chicken bone broth:½ cup
- Ghee:3 tbsp
- Garlic cloves, minced:4 pieces
- Onion powder:1 tsp
- Dried oregano:½ tsp
- Sea salt:1 tsp
- Black pepper:½ tsp
- Fresh parsley, chopped:2 tbsp
- Lemon juice:1 tbsp
Tips & Notes
- Use full-fat canned coconut milk for the thickest, creamiest sauce texture.
- If your sauce isn't thickening as much as you'd like, whisk in 1 teaspoon of arrowroot starch mixed with a splash of water.
- Make sure the skillet is nice and hot before adding the chicken to ensure a good crust.
