Low carb days are best achieved by using quality fats to replace carbohydrates. This recipe for Paleo creamy tomato basil chicken gives you all the flavor of a rich creamy dish without the carbs! The ingredients include MCT oil, coconut milk, and bone broth (or chicken broth) for a quality meal using only one pot! If you have a dutch oven, you can toss it in the oven as you tend to all of your nightly tasks!
Recipe for Paleo Creamy Tomato Basil Chicken
*To make a bulletproof option, use tapioca starch, remove the peppers, and substitute the tomato for another flavorful option.
- ¼ C. Tapioca Starch or Corn Starch (if you don’t eat Paleo)
- 1 Tablespoon Coarse Real Salt (you can choose to use less)
- 1 Teaspoon of freshly Ground Pepper (optional)
- 8 Chicken thighs, bone-in, skin removed or chicken breasts
- 3 Tablespoons of XCT oil or Olive Oil, divided
- 1 Yellow Onion, Sliced thinly (use green onions for BP version)
- ¾ C. Sliced Sun-dried Tomatoes (not packed in oil)
- 1 Tablespoon of Garlic, minced
- 1 teaspoon of Italian Seasoning (oregano, thyme, parsley)
- Large Pinch Red Pepper Flakes (optional)
- 1 Can (13.5 oz.) Coconut Milk
- 1 C. Chicken Stock or Chicken Bone Broth
- Basil, shredded, to top
- Mix together dry ingredients; tapioca starch, salt, and pepper in a small bowl. Toss your choice of chicken in the dry ingredients. Coat them well.
- In a frying pan or dutch over, heat two tablespoons of oil. Add in your chicken, a couple pieces at a time. Lightly brown each piece on each side. When it has some color, set it aside. Note: If you are using XCT oil you won’t get the brown coloring as olive oil.
- Add the remaining 1 tablespoon of oil to the pan and heat to medium/ medium low. Add sliced onion and saute for a couple minutes. Next, add in your sun dried tomatoes, Italian seasoning,red pepper flakes and garlic. Saute for another 30 seconds.
- Add in coconut milk and chicken broth and bring to a boil.
- Place the chicken back into your pan with sauce. Place the onions and tomatoes on top of your chicken. Try to fit the chicken into on layer with the tomatoes and onions on top.
- Place the dutch oven into a conventional oven (make sure your pot is oven safe). Allow the chicken and sauce to cook for 45 minutes at 400 degrees. Then reduce the heat to 300 degrees and cook for another 20 minutes.
- Once your dish is complete, top with shredded basil and serve.
Note: If you don’t have an oven safe dish, you can do this on the stove top, you will just need to adjust the heat. I would say cook on medium for 45 minutes, then turn the temperature to low for an additional 20.
15 minPrep Time
1 hr, 5 Cook Time
1 hr, 20 Total Time
Save RecipeIngredients
- ¼ C. Tapioca Starch or Corn Starch (if you don't eat Paleo)
- 1 Tablespoon Coarse Real Salt (you can choose to use less)
- 1 Teaspoon of freshly Ground Pepper (optional)
- 8 Chicken thighs, bone-in, skin removed or chicken breasts
- 3 Tablespoons of XCT oil or Olive Oil, divided
- 1 Yellow Onion, Sliced thinly
- ¾ C. Sliced Sun-dried Tomatoes (not packed in oil)
- 1 Tablespoon of Garlic, minced
- 1 teaspoon of Italian Seasoning (oregano, thyme, parsley)
- Large Pinch Red Pepper Flakes (optional)
- 1 Can (13.5 oz.) Coconut Milk
- 1 C. Chicken Stock or Chicken Bone Broth
- Basil, shredded, to top
Instructions
- Instructions
- Mix together dry ingredients; tapioca starch, salt, and pepper in a small bowl. Toss your choice of chicken in the dry ingredients. Coat them well.
- In a frying pan or dutch over, heat two tablespoons of oil. Add in your chicken, a couple pieces at a time. Lightly brown each piece on each side. When it has some color, set it aside.
- Note: If you are using XCT oil you won't get the same dark coloring as olive oil.
- Add the remaining 1 tablespoon of oil to the pan and heat to medium/ medium low.
- Add sliced onion and saute for a couple minutes.
- Next, add in your sun dried tomatoes, Italian seasoning, and garlic.
- Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
- Add in coconut milk and chicken broth and bring to a boil.
- Place the chicken back into your pan with sauce. Place the onions and tomatoes on top of your chicken. Try to fit the chicken into on layer with the tomatoes and onions on top.
- Place the dutch oven into a conventional oven (make sure your pot is oven safe). Allow the chicken and sauce to cook for 45 minutes at 400 degrees. Then reduce the heat to 300 degrees and cook for another 20 minutes.
- Once your dish is complete, top with shredded basil and serve.
- Note: If you don't have an oven safe dish, you can do this on the stove top, you will just need to adjust the heat. I would say cook on medium for 45 minutes, then turn the temperature to low for an additional 20.
One dish, one delicious meal with all the healthy fats to keep you full for the rest of the night! No need for additional carbs, heavy starches, and trans fats! If you love this recipe for Paleo creamy tomato basil chicken then share it with your friends, loved ones, and fellow gym goers!
Adria
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