One meal skillet dishes are my absolute favorite and this Skillet Coconut Cilantro Chicken makes my tummy so happy.This meal takes about 25 minutes from start to finish and taste like a gourmet meal. I substitute tapioca flour for regular flour and it gives it a thick gravy like consistency that melts in your mouth.
This dish is Paleo and Whole 30 friendly, and dairy-free, gluten-free, and sugar-free. I get so tired of plain chicken, I am sure all you cooks out there can agree… I like to mix it up by inventing new ways to add in delicious ingredients that turn boring “ole chicken” into something majestic. The thick coconut milk and lime juice combined with the fresh chopped cilantro and red peppers make a “flavor party” in your mouth.
I like to have this as simple weeknight dish. I usually never make enough for leftovers because I am not a fan of the taste of reheated chicken. This dish is best served straight from the skillet. If you are in the mood for fajitas or fajitas bowls, you could sub this chicken and juice for the stuffing in your coconut tortillas or lettuce wraps. I serve my chicken with smashed potatoes. I will roast little red potatoes and right before they are getting close to done I will smash them with a fork and sprinkle with rosemary….they taste divine.
The side dish that goes perfectly with this chicken is rosemary smashed potatoes. l roast little red potatoes and right before they are getting close to done I will smash them with a fork and sprinkle them with rosemary, pink salt, and pepper. I let them cook another 10 minutes on 425 degrees Fahrenheit to get them a little crispy…they taste divine.
This skillet dish is a healthy comfort food dish that is creamy, decadent and a perfect for fall. You can serve over cauliflower rice or just eat as is. Make sure you make enough gravy….that will be the first part to go. Enjoy!
This Whole 30 approved dish is creamy and kicks a punch with a cilantro lime coconut milk gravy that covers the chicken. Serve with crispy potatoes for a complete meal.
- Heat pan on high heat with olive oil
- Add in chopped onions and red peppers. Sauté until tender
- Add in chicken breast and cook for 5-6 minutes per side
- Once chicken is almost done, add in chicken stock and cocnut milk.
- Mix in seasonings (garlic, salt and pepper) and 2 tbsp of tapioca flour.
- Whip the broth until it becomes a thick consitency.
- Sprinkle with lime juice and fresh cilatnro. Serve warm and enjoy!
- Category: Main Dish, Side Dish
- Cuisine: Chicken