AIP Friendly Tarragon Coconut Cream Skillet Chicken
Creamy, herb-forward, and deeply satisfying, this skillet chicken is the kind of weeknight dinner that feels far more indulgent than the ingredient list suggests. Bone-in, skin-on thighs are seared in coconut oil until the skin turns a deep, crackling gold, then finished in a silky sauce built from full-fat coconut milk, chicken bone broth, and a bright hit of apple cider vinegar. Fresh tarragon does the heavy lifting here — stirred in at two stages so its anise-like fragrance stays vivid and alive in the finished dish. Every ingredient is carefully chosen to stay within autoimmune protocol guidelines, meaning no nightshades, no grains, and no dairy, yet the sauce still achieves that rich, spoonable consistency you'd expect from a classic French-style pan sauce. Arrowroot starch is the quiet hero, thickening the coconut cream base without any off-protocol starches or gums. The whole thing comes together in one cast-iron skillet and serves four, making it just as practical as it is impressive. Spoon that golden sauce generously over each piece and don't skip the fresh parsley finish — it adds a clean, bright note that pulls everything together.
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp coconut oil
For the sauce
- 3 cloves garlic, thinly sliced
- 2 medium shallots, thinly sliced
- 1 cup chicken bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 3 tbsp fresh tarragon leaves, roughly chopped, divided
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken.
- 2
Heat the coconut oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 7–8 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 4 minutes. Transfer the chicken to a plate and set aside — it will finish cooking in the sauce.
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