Paleo Creamy Chicken
This Whole30 & Paleo Chicken Thighs recipe is a favorite in our house. The boneless & skinless chicken thighs are seared to create a crispy outer layer; then baked in a mouth-watering creamy sauce. You won’t even feel like you’re eating healthy! Plus everything is done in one pan which is a win for clean up!
Whole30 & Paleo Chicken Thighs
I could go on and on about why my family loves this meal. The main reason we are obsessed with this one-pan chicken dinner is because of the insanely amazing creamy sauce the chicken thighs bake in. Fried Chicken Thighs or my Fried Chicken Legs are delicious without a sauce … BUT this creamy sauce is like icing on the cake.
First, you sear the chicken thighs to get a nice crispy outer layer; then you bake them in a thick and creamy sauce full of amazing seasonings. You can put your Paleo chicken thighs and cream sauce over a bed of zoodles (zucchini noodles) or some type of gluten-free pasta. My girls love chickpea pasta shells.
This recipe makes you feel as if you are eating something entirely unhealthy … because it tastes creamy and delicious, but it is actually healthy, Whole30 Compliant, Paleo, Gluten Free, and Clean Eating. Say What?!?! You will just have to try it for yourself to find out … wink wink.
I tend to struggle with creating super unique Whole30 & Paleo chicken dinners. I usually toss chicken breast and veggies on a sheet pan with some seasonings and call it good like with my One Pan Chicken, Bacon, and Veggies Meal.
Why I Love This Paleo Chicken Thighs Dinner
- It doesn’t taste like you are eating healthy. Don’t get me wrong, I love the taste of healthy food, but every now and then I want something comforting and creamy. This Whole30 creamy chicken dinner hits the spot!
- It is a one-pan meal.
- You can make the creamy sauce thin or thicken it up quite a bit.
- It tastes fantastic over a bed of zoodles (zucchini noodles) or gluten-free pasta.
- The entire family LOVES it.
People are always telling me they don’t eat healthy because they can’t find the time. I try hard to share quick and easy family dinners that are also Paleo, Whole30, or Clean Eating.
I do want to let you know this Whole30 & Paleo Chicken Thighs dinner is not one of my super quick chicken dinner recipes. It does take about 30-40 minutes to prep and cook. If you don’t have that much time on a weeknight, then this is the perfect weekend meal. It is so amazing you will have to find the time to make it soon, and report back!!
Other Clean Eating & Healthy Recipes You Will Love
How To Make Whole30 and Paleo Chicken In a Creamy Sauce
Follow the instructions in the recipe card to make this delicious dinner! Leave me a comment and let me know what you think!!
Whole30 & Paleo Chicken Thighs In a Creamy Sauce
This Whole30 & Paleo Chicken Thighs Recipe is a favorite in our household. The boneless and skinless chicken thighs are seared to create a crispy outer layer; then baked in a mouth-watering creamy sauce. You won't even feel like you're eating healthy! Plus everything is done in one pan which is a win for clean up!
- 1/2 tsp Rubbed Sage
- 1 tsp Oregano
- 1 tsp Dried Thyme
- 1 Tbsp Garlic Powder
- 1/2 tsp Pink Salt
- 1 Tbsp Ghee Can sub grass-fed butter.
- 1/2 Tbsp Olive Oil
- 1/2 Of A White Onion
- 3/4 Cups Bone Broth You can sub chicken broth.
- 1 Cup Coconut Cream Whole can blended together before measuring out 1 cup.
- 1 tsp Garlic Powder
- 1/2 tsp Dried Thyme
- 1/2 tsp Rubbed Sage
- 1/2 tsp Oregano
- 1/4 tsp Pink Salt
- 1 tsp Arrowroot Starch Add more slowly as desired for thickening.
- 1/2 Cup Chives
Preheat oven to 400 degrees. Add your ghee (use more as desired) and half of your seasonings to the pan. Melt and add your chicken thighs cook on Med to Med-High. I love using cast iron because it is great for you but can also go directly into the oven later in the recipe.
Brown your chicken thighs (about 3 minutes) then flip over add remainder of seasonings and brown the other side (about 3 minutes).
Remove chicken and place on a plate.
Add chopped onion and olive oil (use more as desired) and cook until soft, about 4 minutes.
Add your bone broth (or chicken broth) to the pan with the onions. Then add back your chicken thighs with the juices on the plate. Wash the plate you will use it one more time.
Bake in the oven until fully cooked (about 20 minutes).
While your chicken thighs are baking make your creamy sauce.
Blend your full can of coconut cream in a blender or food processor (can sub coconut milk from a can if you are adding arrowroot starch to thicken). Then measure out your 1 cup into a bowl.
Mix in your sauce seasonings fully.
Remove chicken pan from oven. And take the chicken out of pan and place on a plate.
Add your sauce mixture to your pan with the onions and juices and bring to a boil. Reduce heat and simmer until thick. Adding your arrowroot in small amounts until you get desired thickness. If using coconut cream you do not have to use any arrowroot, but you can.
Add chicken back into the pan. Top with chives and serve!!! YUMMY!
Add more garlic and salt as desired!!