This savory smothered chicken with gravy and herbs is made all in one skillet and couldn’t be easier! Perfect for weeknights and the leftovers save well for lunch the next day. It’s gluten free, paleo, low carb and keto.
One skillet chicken dinners are a favorite of mine and this new one is currently at the top of my list!
Fall has officially hit us and I’m swapping my summer cobb salad for chicken with gravy.
I love serving this over sautéed cauliflower rice to keep it low carb, but it’s also great with some cassava pasta or roasted potatoes.
It’s a meal that’s great alone or with any side dishes you choose.
Roasted veggies are a favorite of course too! Think burnt broccoli, brussels sprouts and sweet potatoes or butternut squash.
What You Need to Make This Smothered Chicken with Gravy
While I’m a big lover of chicken thighs, to make this recipe cook more quickly I used thin pounded (or sliced) boneless chicken breasts.
You’ll almost never see plain chicken breasts in one of my recipes because I find them bland and easy to dry out.
So, I used a really simple “breading” for this chicken to give it some extra flavor, texture and juiciness! Here’s everything you’ll need to make this meal:
- boneless skinless chicken breasts
- Sea salt and black pepper
- blanched almond flour
- tapioca flour or arrowroot
- ghee
- onion
- mushrooms
- garlic
- fresh poultry herbs
- chicken broth or bone broth
- dairy free milk, or creamer like plain Nutpods
- mustard
- lemon juice
- Sea Salt and black pepper to taste
- fresh herbs for garnish
How to Make This Paleo Chicken with Gravy
Pound your chicken breast to 1/2” thickness, then slice into cutlets and season with sea salt and pepper on both sides.
Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca for dredging.
Add ghee to the skillet, lightly dredge the chicken and cook about 3-4 minutes on each side to cook through.
The outside should be golden brown – adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
Cook the mushrooms and onions for 4-6 minutes or until soft and beginning to brown, then add the garlic and herbs and cook another 2-3 minutes.
Sprinkle the tapioca over the veggie mixture and stir to coat, then pour in the broth and milk and stir well and add the mustard and lemon juice.
Stir well and bring to a boil to thicken the gravy, then lower to a simmer and season with salt and black pepper to taste.
Add the cooked chicken back to the skillet and remove from heat. Spoon the gravy over the chicken as desired and garnish with fresh herbs.
The Best Dairy Free Milk for Making the Paleo Gravy
I’ve learned over years of creating paleo recipes that many people do not like cooking with coconut milk.
The taste is just too strong and some brands can even add a sweetness that really doesn’t work well with savory recipes!
So, I’ve experimented using other types of milk to make sauces and gravies.
If you do want to use coconut milk, it creates the thickest, creamiest gravy. I like the 365 brand from Whole Foods because it has an extremely neutral flavor and scent.
For the photos here, I used plain almond milk and it worked well. It’s the least creamy, but since we’re adding tapioca to thicken the gravy it doesn’t make a big difference.
You can also use plain nut pods which is a Whole30 friendly coffee creamer. Just make sure you use plain to avoid any strange flavors!
You can also use cashew milk, or even plain oat milk if you don’t need the recipe to be paleo/Whole30.
I hope you’re ready for a one skillet chicken dinner that’s sure to become a favorite for your family!
Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!
Smothered Chicken with Gravy and Herbs {Paleo, Whole30}
Smothered Chicken with Gravy and Herbs {Paleo}
Ingredients
- 1.5 pounds boneless skinless chicken breasts pounded to 1/2” thickness, or purchased thin-sliced
- Sea salt and black pepper
- 3 Tablespoons blanched almond flour
- 2 Tablespoons tapioca flour or arrowroot
- 4 Tablespoons ghee divided
- 1 med onion thinly sliced
- 8 oz mushrooms slices
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary minced
- 2 teaspoons fresh thyme minced
- 2 teaspoons sage leave minced
- 2 teaspoons fresh parsley minced
- 2 teaspoons tapioca flour or arrowroot
- 3/4 cup chicken broth or bone broth
- 3/4 cup dairy free milk or creamer like plain Nutpods
- 1 teaspoon mustard dijon preferred
- 2 teaspoons lemon juice
- sea salt and black pepper to taste
- Fresh chopped parsley and any other fresh herbs you like for garnish
Instructions
-
Pound your chicken breast to 1/2” thickness, then cut into cutlets. Season with sea salt and pepper on both sides.
-
Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca for dredging. Add 2 Tbsp of the ghee to the skillet.
-
Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 3-4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
-
Lower the heat to medium low and add the remaining ghee. Add the mushrooms and onions and cook for 4-6 minutes or until soft and beginning to brown.
-
Add the garlic and herbs and cook another 2-3 minutes. Sprinkle the tapioca over the veggie mixture and stir to coat. Pour in the broth and milk and stir well, then add the mustard and lemon juice. Stir well and bring to a boil to thicken the gravy, then lower to a simmer and season with salt and black pepper to taste.
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Add the cooked chicken back to the skillet and remove from heat. Spoon the gravy over the chicken as desired and garnish with fresh herbs. Enjoy!
Nutrition
Want More Paleo Chicken Recipes? Try One of These!
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If I were to use coconut milk, would it be a can of coconut milk or in coconut milk from the refrigerator section?
Thank you!
This was so good and easier than the number of ingredients would suggest. Even my paleo doubter husband loved it. The kids and the grandpa… everyone loved it! Followed the recipe to the letter:)
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Hi! Is there something else that I could use instead of Dijon mustard please? Thanks for your great recipe s
YUM-O! 😋
Would almond milk work in this recipe?
i doubt it. i used canned coconut milk, worked great. you could try
(ill try planet earth while giving a recipe review haha)…. it was VERY good! a touch rich and salty but i have to blame that on my husband who has a heavy hand with seasoning. i thought the gravy with onions mushrooms went so well together with all the fresh herbs with some mashed potatoes and your bacon brussels dish was great!
I’ve tried many of your recipes & this is in the top 10 for sure. I used almond milk & it worked great. So so soooo good!!
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I can envision myself enjoying this meal on a cozy evening, perhaps with a glass of red wine, as I savor the flavors and relish in the cozy ambiance of the season.