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Seared Chicken Breasts in a Creamy Garlic Sauce in a cast iron skillet

Weeknight Creamy Garlic Sauce Chicken Skillet (Dairy Free)

  • Author: Amanda
  • Total Time: 30 minutes
  • Yield: 4 1x


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. 


  • 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


  1. Preheat oven to 425F.
  2. 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.
  3. 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. 
  4. 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.
  5. Roast the chicken in the oven for 25-30 minutes or until the internal temperature is 165F.
  6. Transfer chicken to a plate to rest for about 10 minutes. 
  7. While the chicken rests, stir in the coconut milk and the crushed red pepper flakes. 


*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