Description
This Weeknight Creamy Garlic Sauce Chicken Skillet is your new impress-the-guests in about 30 minutes with a luscious dairy free garlic cream sauce.
Ingredients
Scale
- 3tbs of avocado oil
- Zest and juice of 1 lemon
- 3 tbs of fresh rosemary, chopped
- Salt and Pepper (about 1 tsp of each)
- 2 bone-in skin on chicken breasts
- 1 shallot, finely diced
- 2 heads of garlic, broken into cloves, with skin removed
- 1 tbs dijon mustard
- 1 cup of dry white wine or chicken broth
- Pinch of crushed red pepper flakes
- 3 tbs of full fat coconut milk
Instructions
- Preheat oven to 425F.
- Using a high rimmed cast iron skillet or oven safe pan, add the chicken and coat with 2 tbs of the oil. Season the chicken with lemon zest, salt, pepper, and rosemary.
- Turn the burner on to medium high heat, and cook the chicken skin side down for 6-7 minutes (until the skin is browned). Do not touch the chicken during this time as this will interrupt the searing process and possibly ruin the skin. Transfer the chicken to a plate.
- To the same skillet, add the shallots, garlic, wine, and dijon mustard. Stir then nest the chicken on top of the garlic. Drizzle with remaining oil.
- Roast the chicken in the oven for 25-30 minutes or until the internal temperature is 165F.
- Transfer chicken to a plate to rest for about 10 minutes.
- While the chicken rests, stir in the coconut milk and the crushed red pepper flakes.
Notes
*You can swap the coconut milk for equal amounts of whole milk or half and half.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: French-Inspired
Keywords: skillet chicken recipe, chicken skillet recipe, creamy garlic sauce, dairy free, garlic sauce chicken