Creamy Skillet Chicken (Paleo, Whole30, Keto, AIP)

You know what’s the best kind of dinner? The one that comes together in one skillet, tastes amazing, and still fits your healthy eating goals. That’s exactly what this Creamy Skillet Chicken is all about. It’s rich, cozy, and packed with flavor—but here’s the kicker: it’s Paleo, Whole30, Keto, and AIP-friendly. Basically, anyone can enjoy it guilt-free.

Think juicy chicken thighs, golden and crispy, simmered in a garlicky coconut milk sauce loaded with fresh basil. It’s one of those meals that feels like a treat but is actually nourishing. Healthy comfort food? Yes, please.

This recipe has roots in rustic Italian cooking—simple, creamy, herby goodness—adapted to fit modern diets. Whether you’re cooking for a busy weeknight or meal-prepping for later, it’s bound to become a regular on your menu.

Quick Overview

Here’s a sneak peek before we dive in:

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Servings: 4 hearty portions
• Level: Easy enough for beginners but satisfying for seasoned cooks.
• Tools Needed: Just a large skillet (cast iron is awesome, but any wide pan works), a knife, and something to stir with.

Want to meal prep? This dish is perfect for making ahead. Store it in the fridge for up to 4 days—it somehow tastes even better when reheated.

Ingredients

Here’s what you’ll need to make this creamy chicken magic happen:

• 2 tbsp ghee (or another cooking oil): For AIP, use coconut oil. Ghee adds that buttery flavor we all love.
• 1½ lbs boneless, skinless chicken thighs: They’re juicy and cook perfectly. Prefer white meat? Use chicken breasts instead.
• Salt and pepper: Adjust to your taste. For AIP, skip the pepper.
• 1 medium onion, diced: Yellow or sweet onions work great.
• 6 garlic cloves, minced: The more, the tastier. Trust me!
• 1/4 tsp crushed red pepper flakes (optional): Adds a tiny kick. Skip if you want it mild.
• 1 cup coconut milk: This makes the sauce rich and creamy. Keto folks can swap with heavy cream.
• 1/2 cup chicken or bone broth: For that deep, savory flavor.
• Juice from 1 lemon: Brightens everything up.
• 1 cup fresh basil leaves (packed): You’ll want these for that perfect finishing touch.

Ingredient Tip: Use high-quality coconut milk (no weird sweeteners or gums). If your chicken’s frozen, thaw it first for even cooking.

Step-by-Step Instructions

Let’s get cooking!

Step 1: Sear the Chicken

Heat 1 tablespoon of ghee in a skillet over medium-high heat. Season the chicken thighs with salt and pepper on both sides. Once the pan is hot (you want a sizzle!), sear the chicken for about 4 minutes per side. You’re aiming for golden and slightly crispy.

The chicken won’t be fully cooked yet—that’s okay. You’ll finish it in the sauce. Remove the thighs from the pan and set them aside.

Pro Tip: Don’t overcrowd your skillet! Work in batches if needed for that perfect sear.

Step 2: Build Your Flavor Base

In the same skillet, add the remaining ghee, diced onions, and garlic. If you’re using red pepper flakes, toss them in now. Stir everything around for about 5 minutes until the onions are soft and smell amazing. Just keep an eye on the garlic—it can burn quickly.

Step 3: Make the Sauce

Pour in the coconut milk, broth, and lemon juice. As the sauce starts to bubble, scrape up the browned bits stuck to the bottom of the skillet. (That’s where all the flavor hides!) Turn the heat down and let it simmer for 4–5 minutes.

How do you know it’s ready? The sauce should lightly coat the back of a spoon.

Step 4: Bring It All Together

Stir in the basil leaves until they’re just wilted—it’ll only take a minute. Then, nestle the chicken back into the skillet. Spoon some of that creamy sauce over the thighs and let everything simmer for another couple of minutes.

Make sure the chicken is cooked through (165°F if you’re using a thermometer). If your sauce looks too thick, add a splash of broth to loosen it up.

Ways to Make It Your Own

This recipe is super flexible. Here are a few ideas to switch it up:

• Different diets? Swap coconut milk for heavy cream if Keto, or use tofu instead of chicken for a vegan option.
• More heat? Add extra crushed red pepper or a dash of cayenne.
• Seasonal tweaks: Fresh parsley works great instead of basil in summer. In winter, mix in sautéed mushrooms or kale.

How to Serve & Store

Pair this creamy chicken with:

• Cauliflower rice: Perfect for Paleo or Keto.
• Veggies: Roasted asparagus or zucchini work wonders.
• Comfort food twist: Serve over mashed potatoes or pasta if you’re not sticking to a strict diet.

Leftovers: Store in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth if the sauce thickens too much.

Freezing: You can freeze it for up to 3 months—just leave out the basil since it doesn’t freeze well.

This dish is cozy, creamy, and just plain satisfying. Whether it’s dinner tonight or meal prep for the week, it’s the kind of recipe you’ll keep coming back to. Give it a try—you’ll see what I mean. Happy cooking!

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