Recipe Detail

Creamy Skillet Chicken with Garlic and Basil

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Number of Servings:


  1. 2 tablespoons - ghee or your favorite cooking oil - use coconut oil for AIP divided
  2. 1 1/2 pounds - boneless skinless chicken thighs
  3. - salt and pepper to taste, omit pepper for AIP
  4. 1 - medium onion diced
  5. 6 cloves - garlic minced
  6. 1/4 teaspoons - crushed red pepper (omit for AIP)
  7. 1 cups - coconut milk or any creamy milk (use heavy cream for Keto)
  8. 1/2 cups - bone broth or chicken broth
  9. - juice from 1 lemon
  10. 1 cups - packed basil leaves


Heat 1 tablespoon of ghee in a large skillet over medium-high heat. Sprinkle the chicken generously with salt and pepper.

Sear the chicken in the skillet for 4 minutes per side. Remove and set aside on plate.

Add the remaining tablespoon of ghee or oil to the skillet. Add onion, garlic, crushed red pepper flakes, salt and pepper; cook for 5 minutes until the onions are translucent.

Stir in coconut milk, broth, and lemon juice and bring to a boil while scraping the bottom of the skillet to deglaze. Reduce heat to a simmer for 4-5 minutes until the sauce is reduced and thickened, stirring often.

Stir in basil and cook for a minute until wilted. Add chicken back into the skillet and simmer for another minute or two until heated through. Serve.


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