Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free)
- Course Main Course
- Cuisine American, Italian, Paleo, Whole30
- Prep Time 5 minutes
- Cook Time 18 minutes
- Total Time 23 minutes
- Servings 4 servings
- Calories 420 kcal
Ingredients
- 4 tsp. avocado oil divided
- 4 evenly sized chicken breasts
- 2 tsp. dried basil divided
- 2 tsp. salt divided
- 1/4 tsp. ground black pepper
- 2 cloves garlic minced
- 1 14.5-ounce can crushed tomatoes
- 1 14-ounce can artichoke hearts drained
- 1/2 cup coconut cream just the solid white part of a can of coconut milk or cream
- fresh parsley or basil chopped, for garnish
Instructions
- Heat 2 tsp. avocado oil in a large skillet over medium-high heat. In a small bowl, combine 1 tsp. dried basil, 1 tsp. salt, and 1/4 tsp. black pepper. Season both sides of chicken breasts with seasoning mixture.
- Transfer chicken breasts to skillet and cook without moving, about 8 minutes, or until bottom is golden brown and releases easily. Flip and cook about 3 more minutes or until cooked through. Internal temperature should be about 161-162º F. Transfer cooked chicken breasts to a plate.
- Let skillet rest a couple minutes then return to stove. Heat 2 tsp. avocado oil over medium-low heat. Add garlic and sauté, stirring constantly, until fragrant, about 30 seconds. Add remaining ingredients and stir to combine well and incorporate coconut cream. Bring mixture to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Garnish with chopped fresh parsley or basil, if desired.
Nutrition Facts
Creamy Tomato Artichoke Chicken (Whole30, Paleo, Dairy Free)
Amount Per Serving
Calories 420Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 144mg48%
Sodium 1261mg55%
Potassium 998mg29%
Carbohydrates 4g1%
Fiber 1g4%
Protein 49g98%
Vitamin A 195IU4%
Vitamin C 6.3mg8%
Calcium 73mg7%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
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