Description
This creamy garlic chicken with fresh herbs is an easy one-skillet dinner made with coconut milk, mushrooms, and juicy chicken thighs. Perfect for busy weeknights, meal prep, or cozy family dinners with big flavor and simple ingredients.
Ingredients
Chicken
-
6 bone-in chicken thighs
-
2 tsp garlic powder
-
1 tsp onion powder
-
Sea salt and black pepper, to taste
-
1 Tbsp ghee or other cooking fat
Sauce
-
4 cloves garlic, minced
-
8 oz mushrooms, sliced
-
2 tsp fresh rosemary, minced
-
2 tsp fresh thyme, minced
-
2 tsp fresh parsley, minced
-
½ cup chicken bone broth or dry white wine
-
1 (14 oz) can full-fat coconut milk
-
1 Tbsp arrowroot flour or tapioca
-
2 tsp Dijon mustard
-
2 tsp nutritional yeast (optional)
-
Sea salt and black pepper, to taste
-
Fresh chopped parsley, for garnish
Instructions
-
Preheat the oven to 400°F if using bone-in chicken. (Skip this step for boneless chicken.)
-
Season the chicken evenly with garlic powder, onion powder, salt, and pepper.
-
Heat the skillet over medium-high heat. Add ghee and sear the chicken thighs for 3–4 minutes per side until golden and crispy.
-
Transfer the skillet to the oven and roast for about 22 minutes, until the chicken is cooked through.
-
Remove the chicken to a plate and set aside. Carefully drain excess fat, leaving about 2–3 tablespoons in the skillet.
-
Sauté the garlic over medium heat for about 2 minutes until fragrant. Add mushrooms and fresh herbs, cooking for 5 minutes until mushrooms soften.
-
Reduce heat to low-medium, pour in broth or wine, and bring to a gentle simmer.
-
Whisk arrowroot into the coconut milk, then add it to the skillet along with Dijon mustard and nutritional yeast. Stir constantly until the sauce thickens and looks glossy.
-
Season to taste with salt and pepper. Return chicken to the skillet and spoon sauce over the top.
-
Garnish with parsley and serve warm
- Prep Time: 5 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 433kcal