Chicken and Vegetables in White Wine Cream Sauce
This recipe is paleo and Whole 30. It is an easy one pan dinner that is full of flavor and a nod to the traditional chicken alfredo. It can be served over pasta or rice if you desire. See notes of the recipe for details.
Chicken in White Wine Cream Sauce
Chicken in White Wine Cream Sauce
This recipe is a nod to chicken alfredo. My family loves alfredo sauce. But, it is so heavy and full of dairy that I created this lighter version. Great any time of year.
Ingredients
- 2 Tbsp olive or avocao oil
- 8 chicken thighs, I used boneless & skinless
- 1/2 red onion, chopped
- 6 cups broccoli florets
- 2 garlic cloves, minced
- 1 cup yogurt, I prefer coconut milk
- 1/4 cup chicken bone broth
- 1/2 tsp each: basil, oregano, sea salt, and pepper
Instructions
- In a large skillet saute the chicken thighs. Cook for about 12 minutes on medium high, turning half-way through. Turn the heat to medium and add the onion, broccoli, garlic and wine. Let cook 2 minutes more. It’s good to scrap the bottom of the pan to get the flavorful bits of chicken off.
- Then add the yogurt, broth and seasoning. Stir well. Let cook for 10 minutes on medium-low.
Notes
- You can adjust the yogurt and broth if you want it more liquid for sauce. If I’m serving over pasta or rice I double the amounts. I have served this over gluten free pasta and rice before and both are delicious.
- You can top with some parmesan cheese if it is tolerated. Of course, you can leave the garlic out if you don’t like it or tolerate it well.
