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Why You’ll Love This Creamy Tomato Chicken Recipe
There’s something really comforting about a creamy tomato sauce bubbling away on the stove, especially when it’s soaking into juicy chicken thighs. The coconut milk keeps the sauce creamy without feeling too heavy. If you love cooking with tomatoes, these air fryer roasted tomatoes are another easy recipe to keep on hand since they go with so many different meals throughout the week.
I also love how practical this easy skillet chicken is. The ingredients are simple pantry staples, the cleanup is minimal, and the leftovers are especially good the next day once the sauce settles into the chicken. My husband, the dishwasher in our house, was especially happy about the one-pot cleanup situation. If you enjoy creamy dairy-free dinners, my mahi mahi in creamy sun-dried tomato sauce has a similar cozy feel with a slightly brighter tomato flavor.
Ingredients You’ll Need
- Avocado oil, or ghee or your favorite cooking oil: Helps brown the chicken and soften the onion and garlic. Avocado oil keeps the recipe Whole30-friendly.
- Skinless, boneless chicken thighs: Stay tender and juicy while simmering in the sauce. They’re more forgiving than chicken breasts and work especially well in skillet chicken with creamy tomato sauce recipes like this one. If you love chicken thigh recipes, these grilled chicken thighs or baked Asian chicken thighs are two recipes that always hit the spot.
- Sea salt: Seasons both the chicken and sauce so the tomato flavor tastes balanced instead of flat.
- Pepper: Adds a simple savory layer to the chicken before searing.
- Onion: Softens into the sauce and adds a little sweetness that balances the acidity from the tomatoes.
- Garlic cloves: Give the sauce a deeper savory flavor.
- Can of tomato sauce: Forms the base of the creamy tomato sauce. Letting it simmer briefly helps concentrate the flavor.
- Nutritional yeast: Adds a subtle savory flavor that reminds me a little of Parmesan without needing dairy.
- Crushed red pepper flakes: Adds a gentle heat.
- Dried oregano: Gives the sauce that familiar herby flavor that works so well with tomatoes and chicken.
- Full fat coconut milk: Makes the sauce creamy and smooth while keeping the recipe dairy-free and paleo.
- Optional for garnish: Chopped basil or parsley. Fresh herbs brighten the sauce right before serving.
Recipe Variations
- If you tolerate dairy and are not doing Whole30, you can use ghee for extra richness while cooking the chicken.
- Full-fat coconut milk really works best here. Light coconut milk tends to make the sauce thinner and less silky, especially after reheating leftovers.
- For garnish, basil gives the sauce a slightly sweeter finish while parsley keeps it fresh and simple.
How to Make Creamy Tomato Chicken
Stovetop Method
Step 1: Heat avocado oil in a large skillet over medium heat. Season the chicken all over with 1/4 tsp sea salt and pepper.
Step 2: Once the pan is hot, add the chicken to the pan in a single layer and cook for 5 minutes. Flip, then cook for another 5 minutes. The chicken should develop some golden color around the edges. Remove from the skillet and set aside.
Step 3: Add onion and garlic to the pan, and cook stirring for 4-5 minutes until the onions are translucent. The onions should look soft and translucent without picking up much color.
Step 4: Add tomato sauce, nutritional yeast, salt, crushed red pepper flakes, and dried oregano. Stir and scrape the bottom of the pan as it comes to a simmer. Simmer for 4-5 minutes until reduced slightly. The sauce should look slightly thicker before adding the coconut milk.
Step 5: Stir in coconut milk, then add the chicken back into the skillet. Spoon the sauce over the chicken to cover.
Step 6: Simmer for a few more minutes until the chicken is cooked through and no longer pink. The sauce should look creamy and lightly thickened around the chicken. If using, sprinkle with basil or parsley before serving.
Instant Pot Method
Step 1: Turn the Instant Pot on to Sauté and add avocado oil. Season the chicken all over with 1/4 tsp sea salt and pepper.
Step 2: Once the Instant Pot indicates that it’s “hot”, add the chicken to the pan in single layer and cook for 2 minutes per side. You may need to do this in batches. Remove from the pot and set aside.
Step 3: Add onion and garlic, and cook stirring for 4-5 minutes until the onions are translucent.
Step 4: Turn off the Instant Pot, and stir in tomato sauce, nutritional yeast, salt, crushed red pepper, and dried oregano.
Step 5: Add the chicken back into the pot, covering each piece with the sauce.
Step 6: Close the lid, make sure the pressure valve is set to “sealing,” and cook on MANUAL for 5 minutes. Once the Instant Pot beeps to a finish, naturally release pressure for 10 minutes.
Step 7: Open the lid and stir in coconut milk. The sauce may look a little loose at first, but it thickens slightly as it sits.
Step 8: If using, sprinkle with basil or parsley before serving.
Expert Tips
- Do not rush the onion and garlic step. A few extra minutes there helps the whole sauce taste richer and more balanced.
- If your sauce tastes too sharp or tomato-heavy after simmering, the coconut milk and nutritional yeast help mellow everything out once stirred in.
- Chicken thighs are one of my favorite proteins for easy dinners like this because they stay juicy even if dinner gets delayed by real life. They stay juicy even after reheating leftovers, which is a huge win in my book.
- I usually end up spooning extra sauce over roasted vegetables or mashed potatoes because it’s too good to leave sitting in the pan.
Storage & Make-Ahead Tips
- I love keeping leftovers in the fridge for easy lunches because the sauce reheats really well and works with whatever vegetables or starches we already have on hand.
- Store leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens slightly overnight and reheats really well the next day.
- Reheat gently on the stovetop over medium-low heat or microwave in short intervals, stirring the sauce between each round so it stays smooth.
Recipe FAQs
Yes. The sauce gets its creamy texture from full-fat coconut milk instead of heavy cream, and the nutritional yeast adds extra savory flavor without dairy.
Yes, as long as your tomato sauce and coconut milk are compliant and free from added sugar or unnecessary additives.
You can, but chicken thighs stay much more tender in the sauce. If using chicken breasts, keep an eye on them so they do not overcook.
More Flavorful Chicken Recipes
Main Dishes
Air Fryer Korean Fried Chicken Recipe (Yangnyeom Chicken)
Main Dishes
Crispy Sweet and Sour Paleo Chicken Wings
If you make this creamy tomato chicken recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Creamy Tomato Chicken (Dairy-Free)
Ingredients
- 1 tbsp avocado oil, or ghee or your favorite cooking oil
- 1.5 lb skinless boneless chicken thighs, about 6 thighs
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1 onion, chopped
- 3 garlic cloves, minced
- 14.5 oz can of tomato sauce
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp dried oregano
- 1/4 cup full-fat coconut milk
- Optional: chopped basil or parsley, for garnish
Instructions
Stovetop Method
- Heat avocado oil in a large skillet over medium heat. Season the chicken all over with 1/4 tsp sea salt and pepper.1 tbsp avocado oil, 1.5 lb skinless boneless chicken thighs, 1/4 tsp sea salt, 1/8 tsp ground black pepper
- Once the pan in hot, add the chicken to the pan in single layer and cook for 5 minutes. Flip, then cook for another 5 minutes. Remove from the skillet and set aside.
- Add onion and garlic to the pan, and cook stirring for 4-5 minutes until the onions are translucent.1 onion, 3 garlic cloves
- Add tomato sauce, nutritional yeast, salt, crushed red pepper flakes, and dried oregano. Stir and scrape the bottom of the pan as it comes to a simmer. Simmer for 4-5 minutes until reduced slightly.14.5 oz can of tomato sauce, 1/4 cup nutritional yeast, 1/2 tsp sea salt, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano
- Stir in coconut milk, then add the chicken back into the skillet. Spoon the sauce over the chicken to cover.1/4 cup full-fat coconut milk
- Simmer for a few more minutes until the chicken is cooked through and no longer pink. If using, sprinkle with basil or parsley before serving.Optional: chopped basil or parsley
Instant Pot Method
- Turn the Instant Pot on to Sauté and add avocado oil. Season the chicken all over with 1/4 tsp sea salt and pepper.1 tbsp avocado oil, 1.5 lb skinless boneless chicken thighs, 1/4 tsp sea salt, 1/8 tsp ground black pepper
- Once the Instant Pot indicates that it's "hot", add the chicken to the pan in single layer and cook for 2 minutes per side. You may need to do this in batches. Remove from the pot and set aside.
- Add onion and garlic, and cook stirring for 4-5 minutes until the onions are translucent.1 onion, 3 garlic cloves
- Turn off the Instant Pot, and stir in tomato sauce, nutritional yeast, salt, crushed red pepper, and dried oregano.14.5 oz can of tomato sauce, 1/4 cup nutritional yeast, 1/2 tsp sea salt, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano
- Add the chicken back into the pot, covering each piece with the sauce.
- Close the lid, make sure the pressure valve is set to "sealing," and cook on MANUAL for 5 minutes. Once the Instant Pot beeps to a finish, naturally release pressure for 10 minutes.
- Open the lid and stir in coconut milk.14.5 oz can of tomato sauce
- If using, sprinkle with basil or parsley before serving.Optional: chopped basil or parsley
Notes
- Do not rush the onion and garlic step. A few extra minutes there helps the whole sauce taste richer and more balanced.
- If your sauce tastes too sharp or tomato-heavy after simmering, the coconut milk and nutritional yeast help mellow everything out once stirred in.
- Chicken thighs are one of my favorite proteins for easy dinners like this because they stay juicy even if dinner gets delayed by real life. They stay juicy even after reheating leftovers, which is a huge win in my book.
- I usually end up spooning extra sauce over roasted vegetables or mashed potatoes because it’s too good to leave sitting in the pan.
- Store leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens slightly overnight and reheats really well the next day.
- Reheat gently on the stovetop over medium-low heat or microwave in short intervals, stirring the sauce between each round so it stays smooth.
- I love keeping leftovers in the fridge for easy lunches because the sauce reheats really well and works with whatever vegetables or starches we already have on hand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple and delicious!
Loved this! I am lactose intolerant and my dairy loving husband didnโt even notice the substitutes. I did the instant pot version over rice. We loved it!!
This recipe was extremely flavorful and came together so fast! Such an easy one for busy nights! Thank you again for helping feed my family a delicious, healthy meal!!
This was amazing! Loved this recipe. It will become a regular in our dinner rotations. It was quick, easy, few ingredients that I mostly had on hand. And so flavorful. A+
Thank you so much!!
This is so quick and easy to make and tastes incredible! Bonus that the ingredients are all things I always have in my freezer and pantry. My entire family loved it!