Creamy Chicken Skillet with Lemon and Thyme (Gluten-free, Dairy-free)

One pot chicken dinner with coconut and lemon sauce

Creamy Chicken Skillet with Lemon and Thyme (Gluten-free, Dairy-free)

This one-pot chicken dinner baked in a coconut lemon sauce is a quick and easy recipe that comes together in just 40 minutes. Naturally gluten and dairy-free, this recipe is perfect for those on an anti-inflammatory or low carb diet.

Course Menopause Mains

Cuisine Mediterranean

Keyword dairy free, gluten free, grain-free, one pot dinners

Prep Time 10

Cook Time 30

Servings

Calories 323kcal

Author Jen Casey, Holistic Nutritionist

Equipment

cast iron skillet
lemon zester
lemon juicer

Ingredients

1 Tbsp coconut oil
2 organic skinless chicken breasts cut into strips
2 cups mushrooms chopped
1 cup cherry tomatoes
2 lemons
1/4 tsp paprika
1/4 tsp sea salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried thyme plus sprigs for serving
1 Tbsp arrowroot starch
1 can full fat coconut milk

Instructions

Preheat the oven to 400F
Heat an oven-safe skillet on the stovetop on low-medium heat with 1 tablespoon of coconut oil
Cut the chicken breasts into strips and season with the 5 spices, plus the arrowroot starch. Place into the warm skillet and cook for 3 minutes on each side
While the chicken is browning, zest 1 lemon and juice it into a bowl
Add in the mushrooms, tomatoes, zested lemon plus juice, and coconut milk. Lightly stir everything together and garnish with a sprig of thyme and a few slices of lemon
Transfer the skillet to the preheated oven. Bake for 30 minutes

Video

Nutrition