Chicken with Creamy Tomato Sauce

This hearty chicken with creamy tomato sauce has become my go-to recipe when I need a comforting meal that satisfies everyone at the table while keeping things healthy. The rich tomato sauce gets a dairy-free creaminess that coats each piece of tender chicken perfectly, making it impossible to believe it's both Paleo and Whole30 compliant.

I discovered this recipe during my first Whole30 challenge when I was desperately missing creamy pasta dishes. Now it's in our regular rotation even when we're not following any specific eating plan because everyone asks for seconds.

Ingredients

• Boneless skinless chicken thighs: for juicy tenderness that won't dry out during cooking
• Ghee: adds a rich buttery flavor while remaining Paleo and Whole30 compliant
• Onion and garlic: create an aromatic flavor base essential for depth
• Tomato sauce: forms the foundation of our creamy sauce
• Nutritional yeast: provides a cheesy flavor without dairy perfect for that umami depth
• Coconut milk: creates the luxurious creamy texture without using dairy
• Dried oregano and red pepper flakes: build classic Italian flavor notes
• Fresh herbs like basil or parsley: brighten the finished dish with color and freshness

Step-by-Step Instructions

Sear the Chicken:

Heat ghee in your skillet until shimmering or set Instant Pot to sauté. Season chicken with salt and pepper generously on both sides. Place chicken in a single layer in hot oil and cook without moving for a full 5 minutes to develop golden crust. Flip and repeat on second side. This initial sear is crucial for developing flavor that infuses the entire dish.

Build the Flavor Base:

Remove chicken and add diced onions to the same pan with all those flavorful chicken bits. Cook onions for 4-5 minutes until they become translucent and start to soften. Add minced garlic during the last minute to prevent burning. This aromatic base will permeate the entire sauce with savory depth.

Create the Sauce:

Pour in tomato sauce and add nutritional yeast, salt, red pepper flakes and oregano. As the sauce simmers, scrape the bottom of the pan to incorporate all those browned bits from the chicken. Allow to reduce slightly for 4-5 minutes which concentrates the flavors and creates a thicker consistency.

Finish with Creaminess:

Stir in coconut milk until fully incorporated. The sauce will transform into a beautiful orange-pink color. Return chicken to the pan, spooning sauce over each piece to ensure they're well coated. For stovetop method, simmer until chicken is completely cooked through. For Instant Pot, pressure cook according to instructions.

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My favorite aspect of this dish is how the nutritional yeast creates an almost cheese-like flavor dimension without using any dairy. The first time I served this to guests, they were shocked when I told them it was completely dairy-free and Whole30 compliant.

Vegetable Pairings

This chicken with creamy tomato sauce pairs beautifully with so many vegetable sides. For a complete meal, try serving it over cauliflower rice which soaks up the delicious sauce. Roasted broccoli or asparagus provide textural contrast while adding nutritional value. During summer months, a simple side salad with arugula and lemon dressing offers a bright counterpoint to the rich sauce.

Make Ahead and Storage

This recipe actually improves with time as the flavors meld together. You can make it up to three days ahead and store in an airtight container in the refrigerator. When reheating, add a splash of water or broth if the sauce has thickened too much. The recipe also freezes beautifully for up to three months. Portion into individual containers for easy grab and go meals during busy weeks.

Ingredient Substitutions

While chicken thighs provide the best flavor and tenderness, chicken breasts will work if you prefer white meat. Just reduce the cooking time slightly to prevent them from drying out. If coconut milk isn't your favorite, cashew cream makes an excellent substitute while keeping the recipe Paleo and Whole30 compliant. For those who can tolerate dairy, heavy cream works perfectly. If you don't have nutritional yeast, you can omit it, though you'll lose some of the umami richness in the final dish.

Common Queries

→ What type of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal due to their juiciness and quick cooking time.

→ How do I keep the sauce creamy without dairy?

Coconut milk and nutritional yeast create a rich, creamy texture while remaining dairy-free.

→ Can this meal be cooked in an Instant Pot?

Yes, it adapts well to both Instant Pot and stovetop. Both methods produce tender chicken in flavorful sauce.

→ What herbs pair well as a garnish?

Fresh basil or parsley adds brightness and finishes the dish with a touch of color and flavor.

→ Is this meal suitable for special diets?

Yes, it's paleo and Whole30 friendly, and perfect for dairy-free eaters seeking a tasty, comforting option.

→ How should leftovers be stored?

Cool completely and refrigerate in an airtight container for up to three days. Reheat gently before serving.