Dairy Free Creamy Garlic Chicken
Rich, garlicky, and deeply satisfying, this skillet chicken delivers everything you'd want from a creamy dinner without a drop of dairy in sight. The secret is a full can of full-fat coconut milk, which simmers down into a velvety, luscious sauce that coats every bite — you'd never guess it wasn't cream-based. Six cloves of thinly sliced garlic go golden in the pan drippings before the sauce comes together, building layers of flavor that feel genuinely restaurant-worthy. A touch of Dijon mustard and fresh lemon juice keep the richness in check, so the sauce tastes bright and balanced rather than heavy. Searing the chicken first locks in a beautiful golden crust, and finishing it right in the sauce means every slice is juicy and infused with all that garlicky goodness. The whole thing comes together in one skillet and serves four, making it an easy weeknight win that looks far more impressive than the effort involved. Scatter some fresh parsley over the top before serving and get ready for everyone to ask for seconds.
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
For the sauce
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp dijon mustard
- 1 tsp fresh lemon juice
- 1 tsp fresh thyme leaves
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken breasts dry with paper towels, then season all over with the salt, black pepper, and garlic powder.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 4–5 minutes more, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.
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