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Overhead view of Whole30 creamy garlic chicken in a large silver skillet.

Whole30 Creamy Garlic Chicken

This creamy garlic chicken is out-of-this-world delicious and seriously might be my favorite Whole30 recipe ever! Packed with savory flavors and tons of rich, roasted garlic, the tender chicken and creamy sauce just put it all over the edge. Serve over mashed potatoes or cauliflower and sink in.
Course Main Course
Cuisine Paleo, Whole30
Keyword dairy free, gluten free, refined sugar free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 479kcal


  • Cutting board
  • large sharp knife
  • Large skillet
  • Plate
  • Tongs


For the Chicken

  • 1 head garlic peeled, divided into 10-12 cloves
  • 3 tablespoons neutral oil divided
  • 2 large boneless, skinless chicken breasts cut in half horizontally to create 4 cutlets
  • 2 teaspons salt
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper

For the Sauce

  • 1 small onion finely chopped
  • 1 ¼ cup chicken broth or chicken stock
  • 1 ¼ cup coconut cream see Notes
  • 2 tablespoons fresh parsley to serve


  • Season both sides of each chicken cutlet with salt, garlic powder, and black pepper.
  • Add 2 tablespoons neutral oil to large skillet and heat over medium-high heat. Swirl and rotate skillet to coat entire surface in oil.
  • Place 4 chicken cutlets in hot oil and pan-fry approximately 4 to 5 minutes, or until golden and no longer pink. Flip cutlets over and repeat on other side, cooking 4 to 5 minutes or until chicken is cooked through. Transfer cooked chicken to plate.
  • Using side of knife, smash 6 cloves garlic on cutting board, leaving remaining cloves intact.
  • Reduce stovetop heat to medium. Add remaining 1 tablespoon neutral oil and onion to skillet and sauté until onions are softened. Stir in smashed and intact garlic cloves, mixing garlic through onions. Sauté until fragrant, approximately 2 to 3 minutes.
  • Pour chicken broth into skillet to deglaze pan, and scrape up any browned bits that might be stuck to skillet. Let mixture summer until liquid is reduced by 50%, approximately 5 minutes.
  • Reduce heat to medium-low. Pour in coconut cream and stir gently. Bring sauce to simmer approximately 3 to 4 minutes or until slightly thickened. Taste and season with salt and pepper as needed.
  • Return chicken to pan and heat through, spooning sauce over tops of chicken periodically. Garnish with chopped parsley if desired and serve over mashed potatoes or mashed cauliflower with plenty of sauce.


  • Coconut Cream: Place an unopened can of unsweetened coconut milk in the refrigerator for at least 12 hours. Open the can (don't shake it or stir the milk) and you'll notice a thick, solid layer has formed on top of the milk. That's your coconut cream! Scoop it out and use it in this recipe, and save the liquid milk for another recipe.
  • Make it Keto: Use heavy cream or half-and-half in place of the coconut cream if desired. Note that these substitutions are not Whole30-compliant.


Serving: 1serving | Calories: 479kcal | Carbohydrates: 10g | Protein: 21g | Fat: 41g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 625mg | Potassium: 582mg | Fiber: 2g | Vitamin A: 285IU | Vitamin C: 9mg | Calcium: 183mg | Iron: 2mg | Net Carbs: 8g