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5 from 4 votes

Chicken with Creamy Tomato Sauce (Paleo, Whole30) - Instant Pot or Stovetop

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.
Prep Time2 minutes
Cook Time25 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Italian
Keyword: 30 minute paleo meals, 30 minute whole30 meals, creamy skillet chicken, dairy free creamy tomato sauce, easy skillet chicken, paleo skillet chicken, weeknight meals instant pot, whole30 boneless skinless chicken thigh recipes, whole30 chicken recipes, Whole30 chicken thigh recipes, whole30 instant pot recipes
Servings: 6 servings
Calories: 300kcal

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.

Nutrition

Serving: 1serving - makes 6 | Calories: 300kcal | Carbohydrates: 10g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 963mg | Potassium: 672mg | Fiber: 3g | Sugar: 6g | Vitamin A: 593IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 2mg