Creamy Tomato Chicken (Dairy-Free)

5 from 5 votes

This creamy tomato chicken is made with tender chicken thighs simmered in a rich dairy-free tomato sauce with garlic, oregano, nutritional yeast, and coconut milk. It’s one of those cozy dinners that feels like comfort food but still works on a busy weeknight, whether you make it on the stovetop or in the Instant Pot.

Prep Time2

Cook Time25

Total Time27

Course: Main Course

Cuisine: Italian

Keyword: 30 minute paleo meals, 30 minute whole30 meals, creamy skillet chicken, creamy tomato 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: servings

Author: Jean Choi

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