Pan-Seared Chicken with Garlic and Coconut Cream Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts pan-seared and smothered in a rich, dairy-free garlic coconut cream sauce that is perfect for a Whole30 dinner. This american-inspired whole30 (whole30, dairy-free) ready in about 30 minutes blends (6 oz each) chicken breasts, coconut oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 chicken breasts (6 oz each) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp coconut oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and set aside, keeping warm.
  3. Step 3: In the same skillet, reduce heat to medium and add 5 minced garlic cloves, sautéing for 1-2 minutes until fragrant but not browned.
  4. Step 4: Pour in 1 cup full-fat canned coconut milk and 1/2 cup chicken broth, stirring to combine. Simmer the sauce for 5 minutes until it thickens slightly and coats the back of a spoon.
  5. Step 5: Return the chicken to the skillet, spoon some sauce over each piece, and cook for an additional 2 minutes to heat through.
  6. Step 6: Garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Pan-Seared Chicken with Garlic and Coconut Cream Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Garlic and Coconut Cream Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Garlic and Coconut Cream Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Garlic and Coconut Cream Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Garlic and Coconut Cream Sauce whole30?

Yes — this recipe is tagged whole30, dairy-free, paleo, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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