Description
This creamy bake features tender chicken breasts and sautéed mushrooms in a dairy-free coconut cream sauce, perfect for a quick paleo and keto weeknight meal. It combines simple ingredients for a comforting yet low-carb family dinner.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt, pepper, and thyme.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear chicken breasts 3–4 minutes per side until golden, then remove and set aside.
5. In the same skillet, sauté onion until translucent, then add mushrooms and garlic and cook until mushrooms release moisture and brown.
6. Stir in coconut cream and simmer 2–3 minutes until sauce thickens, then add lemon juice if using and adjust seasoning.
7. Return chicken to the skillet, spoon sauce over each piece, and bake for 20–25 minutes until internal temperature reaches 165°F.
8. Remove from oven and let rest 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: baking
- Cuisine: paleo
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2
- Sodium: 500
- Fat: 30
- Saturated Fat: 20
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: paleo dinner recipes chicken, low carb keto dinner, family dinner ideas, creamy baked paleo chicken, keto friendly comfort food, oven chicken breast, quick weeknight meals, baked paleo chicken