Delicious and easy skillet chicken with creamy tomato sauce is a paleo and Whole30 recipe that can also be made in the Instant Pot! It’s a comforting meal for the entire family.
I’m not sure if there’s anything more satisfying than a regular or dairy free creamy tomato sauce cooked with my favorite spices. It’s amazing with protein, pasta, and/or vegetables. This paleo skillet chicken has all those components cooked in the most flavorful creamy tomato sauce recipe, and it’s such a comforting meal.
Chicken with Creamy Tomato Sauce Recipe
This quick and easy one skillet chicken recipe can be also made in the Instant Pot. Both methods are so easy, so it depends on your preference and what appliances you have on hand! It may be one of my favorite Whole30 boneless skinless chicken thigh recipes I have on this blog.
Ingredients in Creamy Skillet Chicken
These Whole30 Instant Pot chicken thighs are made with simple, budget-friendly ingredients. They are also delicious as leftovers, so I recommend making a big batch to stretch out into several meals! Here are main the ingredients for these one pot chicken thighs:
- skinless boneless chicken thighs: Bone-in chicken thighs will also work! Chicken breasts can also be used as well, but I personally prefer thigh meat.
- salt & pepper
- onion
- garlic
- tomato sauce
- nutritional yeast: You can omit if you don’t have this on hand, or substitute with 2 tbsp of parmesan cheese if you eat dairy. It gives the dish a cheesy flavor without the addition of dairy.
- crushed red pepper
- dried oregano
- full-fat coconut milk: You can also use thick cashew milk. I recommend using creamier milk for the best texture.
How To Make Easy Skillet Chicken with Creamy Tomato Sauce
As I mentioned above, this one skillet chicken can be made on the stovetop or in the Instant Pot. Both methods are quick and easy, with breezy clean up! Here’s how to make these Whole30 chicken thighs on the stovetop:
- Heat ghee in a large skillet over medium heat and season the chicken with salt and pepper.
- Pan fry the chicken for 5 minutes per side, then remove from the pan.
- Now make the dairy free creamy tomato sauce by adding onion and garlic to the pan and cooking for 4-5 minutes. Add tomato sauce, nutritional yeast, salt, crushed red pepper, and dried oregano to the pan. Stir and simmer for 4-5 minutes until slightly thickened. Stir in coconut milk.
- Add the chicken back to the pan and spoon the creamy tomato sauce over it. Simmer together until the chicken is cooked through.
- Sprinkle with basil or parsley before serving.
As you can see, these are one pot chicken thighs so you have minimal dishes to clean afterwards. My husband (the dishwasher) was especially happy about that!
Instant Pot Method for These Whole30 Chicken Thighs
Looking for a paleo and Whole30 Instant Pot chicken recipe instead? This is more of a hands-free method that some may find easier. Here’s how to make this paleo skillet chicken with creamy tomato sauce in the Instant Pot:
- Turn the Instant Pot on to Sauté and add ghee. Season the chicken with sea salt and pepper.
- Once the Instant Pot is hot, add chicken to the pot in a single layer and brown for 2 minutes on each side. Depending on the size of your Instant Pot, you may need to do this in batches. Remove from the pot and set aside.
- Add onion and garlic to the pot and cook stirring for 4-5 minutes.
- Turn the Instant Pot off, and stir in tomato sauce, nutritional yeast, salt, crushed red pepper, and dried oregano.
- Add the chicken back into the pot, covering each piece with the sauce.
- Close the lid and cook on MANUAL for 5 minutes. Naturally release pressure for 10 minutes.
- Open the lid and stir in coconut milk. If using, sprinkle with basil or parsley before serving.
If you enjoyed this paleo Instant Pot chicken, you might also like…
- Paleo Instant Pot Butter Chicken (Whole30, Keto)
- Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)
- Creamy Skillet Chicken with Garlic & Basil (Paleo, Whole30, Keto, AIP Option)
- Instant Pot Spaghetti Meat Sauce (Paleo, Whole30)
- Paleo Mahi Mahi in Creamy Sun Dried Tomato Sauce (Whole30, Keto)
Chicken with Creamy Tomato Sauce (Paleo, Whole30) – Instant Pot or Stovetop
Ingredients
- 1 tbsp 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
- 1 14.5 oz can tomato sauce
- 1/4 cup nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp crushed red pepper
- 1/4 tsp dried oregano
- 1/4 cup full-fat coconut milk
- Optional: chopped basil or parsley for garnish
Instructions
Stovetop Method
- Heat ghee in a large skillet over medium heat. Season the chicken all over with 1/4 tsp sea salt and 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.
- Add tomato sauce, nutritional yeast, salt, crushed red pepper, 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.
- Stir in coconut milk, then add the chicken back into the skillet. Spoon the sauce over the chicken to cover.
- 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.
Instant Pot Method
- Turn the Instant Pot on to Sauté and add ghee. Season the chicken all over with 1/4 tsp sea salt and 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.
- Turn off the Instant Pot, and stir in tomato sauce, nutritional yeast, salt, crushed red pepper, and 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.
- If using, sprinkle with basil or parsley before serving.
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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!
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 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!!
Loved this! I am lactose intolerant and my dairy loving husband didn’t even notice the substitutes. I did the instant pot version over rice. We loved it!!