One-Pot Creamy Italian Chicken Skillet

It has been a MINUTE since I made anything new in the kitchen that I was SUPER excited to share with you all and this One-Pot Creamy Italian Chicken Skillet is the recipe that has made me run to jot the recipe down for both myself and for you all! It is so silly simple and nourishing and did I mention it’s all made in one pot so there’s very minimal mess and clean up?

It is the most savory creamy Italian-inspired dish and it is so so quick to throw together that it would be a great addition to the weekly meal rotation on a busy week night. I just know you guys are going to love it!

I made it with my favorite gluten free pasta noodles, boneless chicken thighs (which get cooked in the creamy sauce and come out so tender) and the very best part is the cheesy inspired sauce that is dairy free to boot.

The sauce is made from a mix of sautéed onions and garlic in ghee, creamy coconut milk, chicken broth and nutritional yeast for that creamy cheese like flavor.

For fiber I added some freshly chopped tomatoes and arugula.

I start by sauteeing the onions and garlic in ghee, then I add the chicken to the air fryer for a few minutes to crispy the tops. Next, I begin making the cream sauce, add the chicken into the sauce and add the veggies and pasta last.

To be honest, I was in the mood for something savory one afternoon and totally threw all these combinations together and surprised myself at what I came up with, it was as total accident recipe that I want to keep making over and over.

It takes 20-25 minutes to throw together from start to finish with a very small clean up factor… what more can I say to convince you that you need to try it? I know you busy moms don’t always have time to make elaborate meals!

Other than my one child that refuses to eat green things and won’t eat tomatoes, my other kiddos loved every bite of it and asked me to make it again.

Okay, okay, I won’t tease you any more. Here is how you make this Italian-inspired easy weeknight chicken dinner.

Ingredients:

• 6 boneless skinless chicken thighs

• 1 pack of jovial foods gluten free pasta noodles

• 3 tablespoons grass-fed ghee

• 1/2 medium yellow onion, diced

• 2 garlic cloves, diced finely

• 1 medium tomato, chopped

• 2 cups arugula

• 1 cup full fat coconut milk

• 1/2 cup bone broth broth

• 3 tsp nutritional yeast (for cheesy flavor)

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon dried thyme

• 1/2 teaspoon red pepper flakes (leave out if your children are very suspicious of spice)

• salt and pepper to taste - I use this salt

• 2 tbsp olive oil

• optional: freshly grated parmesan cheese for the top

Instructions:

1. Begin by baking or air-frying your chicken thighs. I tossed 6 boneless skinless chicken thighs into olive oil with salt and pepper and put it in the air fryer for 10 minutes until the tops began to crisp but you could also do this in the oven if you don’t have an air fryer.

2. Next, dice your garlic and onion. Heat a large skillet over medium heat and add the ghee until its melted. Then add the onion and garlic to the pan.

3. Once the onions and garlic begin to become translucent (about 3-4 minutes) add the coconut milk, lemon juice, bone broth, all the seasonings and the nutritional yeast. Stir them all well together to combine and bring it to medium heat.

4. Once the chicken bakes (or is air fried) for 10 minutes, take it out and place it into the sauce pan into the sauce and bring it all together to a rolling simmer.

5. Add your chopped tomato and your pasta to the pan and cover it with a lid and cook for 10-15 minutes or until the pasta is soft and tender.

6. The last 5 minutes add the arugula and salt and pepper to taste. If you’re okay with a little cheese, I think it tastes best with freshly grated parmesan and black pepper on top.

I hope you enjoy it so so much!! Blessings, Ashley