Description
A delicious and creamy one-pan garlic chicken dish featuring tender chicken thighs cooked in a flavorful coconut milk sauce with sun-dried tomatoes, garlic, and fresh spinach. This quick and easy recipe combines rich flavors with a healthy twist by using arrowroot flour and avocado oil, perfect for a satisfying weeknight dinner.
Ingredients
Chicken & Seasoning
- 2 1/2 tablespoons avocado oil (split in two)
- 1 1/2 pounds boneless & skinless chicken thighs
- 2 tablespoons arrowroot flour
- 2 teaspoons kosher salt
- 3/4 teaspoon black pepper
Vegetables & Broth
- 1 yellow onion (diced)
- 1/3 cup bone broth or chicken broth
- 7 ounces sun dried tomatoes, in olive oil (drained)
- 8 garlic cloves (minced)
- 4 cups spinach (lightly packed)
Sauce & Seasoning
- 15 ounces canned coconut milk
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning
- kosher salt (to taste)
- black pepper (to taste)
Garnish
- Fresh lemon wedges
- Chopped parsley
Instructions
- Prepare the Chicken: Cut chicken thighs into 1 to 1 1/2 inch bite-size chunks and transfer to a large bowl. Add half of the avocado oil, arrowroot flour, kosher salt, and black pepper. Stir well to evenly coat the chicken. Set aside.
- Brown the Chicken: Heat a large skillet over medium heat for 2 minutes, then add the remaining avocado oil. Let it heat for another minute. Add chicken pieces in a single layer, avoiding crowding (cook in batches if needed). Cook for 4-5 minutes per side until golden brown but not fully cooked through. Use a slotted spoon to transfer chicken to a plate and set aside.
- Sauté Onion and Garlic: In the same skillet, add diced yellow onion and cook for 2-3 minutes until softened. Add 1 tablespoon of oil from the sun-dried tomatoes and minced garlic, cooking for 1 minute while stirring frequently.
- Deglaze and Reduce Broth: Pour in the bone or chicken broth, scraping the bottom of the pan to loosen browned bits. Stir often and cook until the broth has reduced by at least half.
- Cook Sun-Dried Tomatoes: Add the drained sun-dried tomatoes to the pan. Fry for 2-3 minutes until fragrant and well combined, stirring occasionally.
- Add Coconut Milk and Spinach: Stir in the canned coconut milk and nutritional yeast. Bring the mixture to a boil, then reduce heat to medium-low. Add the spinach and stir until it is slightly wilted, about 1 minute.
- Finish Cooking Chicken: Return the browned chicken to the pan and sprinkle with Italian seasoning, kosher salt, and black pepper to taste. Stir frequently and simmer for 7-10 minutes to allow the chicken to cook completely and absorb the flavors.
- Garnish and Serve: Remove from heat and top the dish with fresh lemon wedges and chopped parsley before serving.
Notes
- Use arrowroot flour to lightly coat the chicken for a gluten-free and grain-free alternative to traditional flour.
- Sun-dried tomatoes in olive oil add rich flavor—drain them well before adding to avoid excess oiliness.
- If you cannot find bone broth, regular chicken broth works well.
- Adjust salt and pepper according to your taste preferences at the end of cooking.
