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Whole30 Creamy Rustic Rosemary Chicken One Pan Skillet
Whole30 | Paleo | Keto

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Whole30 Creamy Rustic Rosemary Chicken One Pan Skillet

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Adjust Servings:
2 lbs boneless chicken thighs sub breasts cut lengthwise in half
3T, divided Dash Chicken No Salt Seasoning
1.5T extra virgin olive oil
2 peeled, diced sweet potatoes sub butternut or any diced squash
1 medium diced onion sub sweet or red onion
1T minced garlic
2T chopped rosemary
1t pepper
1 can coconut cream
1 can (do not drain) fire-roasted tomatoes
1 jar sliced sun dried peppers
2 cups chopped spinach

    I'm obsessed with this recipe! Whether you are meal planning, making dinner for a date, OR really want to ENJOY your next Whole30 round, this is THE MEAL!

    • 50
    • Serves 6
    • Easy




    There is nothing better than easy prep, one pan, and easy clean up recipes. Am I right? This healthy, creamy rosemary chicken is just THAT dish! Did I mention that it’s sinfully creamy and delicious? Well, there yah go! It’s also perfect for busy weeknights, Sunday Family Dinner, and a perfect selection for those “stay too long” guests over the holidays. =P

    This rosemary chicken is healthy, paleo, Whole30 and will keep you holding to your health goals while not sacrificing the taste or those scrumptious creamy recipes we are taught to avoid like the plague or else those jeans won’t button.

    It’s super creamy and healthy! Believe it! Your guests won’t be able to tell that this is dairy free, that much I can assure you of! My parents and in-laws had ZERO idea that this was Whole30. They assumed I was cheating. Whole30 can be easy and stunningly satisfying if you understand that there are amazing subs found right in your local Walmart, Trader Joes, Sprouts, etc. etc.

    What is Coconut Cream? How do I find the right one, Kym?

    Coconut Cream is a killer dairy substitute in savory and sweet recipes that normally call for a thick dairy product. It’s incredibly rich and the right one contains no added sugar NOR does it taste like coconuts for all those coconut haters out there. My hubby is one of those. Who understands that aversion? Not me. But nonetheless, it will not make your dish taste like coconut.


    Chicken Breasts – ensure they are cooked through by using a meat thermometer.

    Bone-in Chicken Thighs – Add 5 minutes to oven cooking time

    Veggie Options: Sweet Potatoes add sweetness to this savory dish which is a nice dimension. Feel free to substitute your favorite diced squash. Add sliced bella mushrooms for added earthiness.

    Half & Half: Sub out 1:1 for the coconut cream in this recipe. Just as delicious but not as healthy or dairy free.

    Dash seasoning: Use Italian seasonings or a Tuscan seasoning blend – ensure any blend seasoning does not contain any noncompliant ingredients such as sugar or other additives. Trust a pure blend where you can pronounce the ingredients. You can purchase these seasonings by clicking the images below. (The Dash seasonings below come in a two-pack that will pack some flavor to all of your dishes – without all the salt – buhbye bloat)


    Want to add a side dish to round out this feast? Try my Pesto Roasted Cauliflower & Purple Cabbage!

    Don’t miss my cool blog feature (to the left) that allows you to adjust the servings and DOES THE MATH for you!! This girl doesn’t do the math thang =)


    Do you social? 

    Me too! Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery community on Facebook. Glad you came to party!



    Recommendation: Thaw your chicken. Place it in a freezer bag with about 1.5T of oil and 1T of the Dash or Italian seasoning. Seal. Place in the fridge overnight or in fridge for at least 2 hours. Not completely necessary, but the oil tenderizes the meat.

    Gather everything you will need to complete this recipe. Dice the raw sweet potatoes into cubes. Slice the sundried peppers (or dice).


    Preheat oven to 400F. Place your large cast iron over medium heat and let it thoroughly heat up - about 4 minutes. Pour 2 T's of olive oil or oil of choice and let the oil heat up - about 1 minute. TRICK ALERT: You know the oil is hot if you let a tiny droplet of water fall into the pan and it sizzles. AND I mean a tiny drop.


    Place the chicken into the pan. Sear both sides of the chicken thighs. About 2 minutes each side. Using tongues, remove chicken and place on a plate.


    Add a tablespoon of oil to the pan if needed. Drop in the onion, garlic, and sweet potatoes. Saute for 6 minutes, stirring often to avoid burning and sticking to the bottom. Add the entire can of tomatoes and coconut cream. Stir to coat and evenly distribute. Add rosemary and Dash seasoning (sub Tuscan or Italian seasoning) and salt and pepper to taste. Add peppers. Stir. Turn off the heat.


    Add chicken thighs to the top of the skillet mixture and spoon a bit of the sauce on top of the chicken. Add a sprig of rosemary to the center (optional) and place the skillet in the oven for 25 minutes. If using bone-in thighs, add 5 minutes to cook time.


    Once its done, place the skillet back on the stove and top with chopped spinach. Stir lightly to wilt spinach a bit. Plate mixture and top with a chicken thigh or two depending on the gang's appetite. Enjoy!


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