This one-pan creamy garlic chicken is a fast, flavorful meal that comes together in under 30 minutes. The sauce combines creamy coconut milk, plenty of fresh garlic, sun-dried tomatoes, and spinach for a dish that tastes rich without dairy. It’s naturally gluten-free, dairy-free, paleo-friendly, low-carb, and Whole30 compatible.
Why this creamy garlic chicken works so well
- Everything cooks in one pan for minimal cleanup.
- Ready in about 30 minutes—perfect for weeknights.
- A unique blend of Italian and Thai-inspired flavors: savory garlic, tangy sun-dried tomatoes, and coconut cream.
- Hearty and satisfying—great for family dinners or meal prep.
- Suitable for many diets: gluten-free, dairy-free, paleo, low carb, and Whole30.
This recipe is easy to scale and can serve up to six when served over cauliflower rice, white rice, or a grain of your choice. It reheats well, making it a reliable option for leftovers and weekly meal planning.
What’s in this one-pan creamy chicken
- Boneless, skinless chicken thighs
- Onion and garlic
- Sun-dried tomatoes
- Canned coconut milk
- Nutritional yeast
- Italian seasoning
- Bone broth or chicken broth
- Fresh spinach
The ingredient list is short and straightforward, which is why this dish is a staple in many kitchens. You get complex flavor without a complicated shopping list.
What to serve with creamy garlic chicken
This dish pairs beautifully with simple sides that soak up the garlic cream sauce. My favorite is rice or cauliflower rice, but it also works well with a variety of alternatives.
Try it with:
- White, brown rice, or quinoa
- Zucchini or sweet potato noodles
- Rice or chickpea pasta
- Cauliflower gnocchi or broccoli rice
- Mashed potatoes
- Served alone for a thick, stew-like meal
Recipe notes and common questions
- Coconut oil, ghee, or grass-fed butter can be used for cooking.
- Drain sun-dried tomatoes and reserve about 1 tablespoon of their oil to cook with the dish for extra flavor.
- If you prefer shrimp instead of chicken, a similar creamy garlic shrimp version is available.
How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
How should I reheat leftovers?
Reheat gently on the stovetop over low–medium heat until warmed through, or microwave in short intervals, stirring between cycles.
Can I add more vegetables?
Yes. Green beans (cut into 1″ pieces) can be added—parboil first if you like them tender—or add diced zucchini or bell peppers. Use what you have on hand.
Can I use chicken breasts instead of thighs?
You can, but thighs tend to stay juicier and more tender.
Can half-and-half or heavy cream replace the coconut milk?
Yes. If dairy isn’t an issue, half-and-half or heavy cream will work as substitutes for a creamier, dairy-based sauce.
How to make one-pan creamy garlic chicken
Prepare the chicken: Cut chicken thighs into 1–1½” bite-size pieces and place in a large bowl. Add arrowroot flour (or cornstarch), kosher salt, and black pepper. Toss to coat and set aside.
Sear the chicken: Heat a large skillet over medium heat and add half of the cooking oil. When hot, add the chicken in a single layer and sear 4–5 minutes per side until golden but not fully cooked through. Work in batches if needed to avoid crowding. Transfer seared chicken to a plate with a slotted spoon and set aside.
Sauté aromatics: Add the diced onion to the pan and cook 2–3 minutes until softened. Stir in 1 tablespoon of oil from the sun-dried tomatoes and the minced garlic; cook for about 1 minute, stirring frequently.
Deglaze and reduce: Pour in the bone or chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth reduce by roughly 50% to concentrate the flavor.
Add sun-dried tomatoes: Stir in the sun-dried tomatoes and cook 2–3 minutes until fragrant and combined.
Finish the sauce: Add the coconut milk and nutritional yeast. Bring to a gentle boil, then reduce heat to medium-low. Stir in the spinach and cook until slightly wilted, about 1 minute.
Return the chicken: Add the seared chicken back to the pan, sprinkle with Italian seasoning, and simmer, stirring occasionally, for 7–10 minutes until the chicken is cooked through and the flavors meld. Adjust salt and pepper to taste.
Serve with lemon wedges and chopped parsley for brightness.
More one-pan recipes you’ll love
One Pan Creamy Garlic Shrimp
Vegan Thai Curry
Pan Seared Scallops
One Pan Honey Balsamic Chicken
Best Paleo One Pan Breakfast
One Pan Shrimp Fajitas
One Pan Creamy Garlic Chicken
Matt Fay
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Ingredients
- 2 ½ tablespoons avocado oil split in two
- 1 ½ pounds boneless & skinless chicken thighs
- 2 tablespoons arrowroot flour
- 2 teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 yellow onion diced
- ⅓ cup bone broth or chicken broth
- 7 ounces sun-dried tomatoes, in olive oil drained
- 8 garlic cloves minced
- 15 ounces canned coconut milk
- 2 tablespoons nutritional yeast
- 4 cups spinach lightly packed
- 2 teaspoons Italian seasoning
- Kosher salt and black pepper, to taste
Instructions
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Cut chicken into bite-size pieces, toss with arrowroot, salt, and pepper. Set aside.
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Heat a large skillet over medium, add oil, and sear chicken 4–5 minutes per side until golden but not fully cooked. Transfer to a plate and set aside.
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Sauté the diced onion 2–3 minutes until soft. Add 1 tablespoon of sun-dried tomato oil and the minced garlic; cook 1 minute. Add broth and scrape up browned bits; reduce until about half the volume remains.
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Stir in sun-dried tomatoes and cook 2–3 minutes until fragrant.
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Add coconut milk and nutritional yeast. Bring to a boil, reduce heat to medium-low, then stir in spinach until just wilted.
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Return chicken to the pan, add Italian seasoning, and simmer 7–10 minutes until cooked through. Adjust seasoning as needed.
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Garnish with lemon wedges and chopped parsley before serving.
Notes
- Drain the sun-dried tomatoes but save about 1 tablespoon of the oil to boost flavor in the pan.
- For a seafood alternative, use shrimp and adapt the cooking time accordingly.