This Creamy Crack Chicken is an easy one-pot meal that’s ready to plate in 30 minutes! Juicy, tender chicken with a creamy Middle Eastern flair, YUM!
The best crack chicken recipe you’ll ever try
You may have seen a recipe or two for crack chicken blowing up on Pinterest. It’s a combination of chicken, ranch dressing, cheese and bacon, usually made in a crockpot. Listen: don’t get me wrong, those flavors are delicious, especially layered together. But if we’re talking a truly addictive, absolutely salivating, crave-it-more-than-once-a-week recipe, it’s got to BRING THE FLAVOR. Like, that knock your socks off, holy crap, damn that’s good FLAVOR. This recipe is it. With warm, sweet, tangy, and creamy components, this elegant dish will tantalize your senses.
That’s what this Creamy Crack Chicken is: perfectly cooked and properly juicy chicken breasts seasoned with an explosion of flavors, harmonizing together in an addictively creamy sauce. You’ll love it, your kids will love it, it’s a win-win. Best of all? This is a one pot recipe that comes together in 30 minutes. Win-win-win-win.
Dairy-Free Creamy Crack Chicken
Warm and sweet with a slight Middle Eastern flair. Creamy, juicy, and absolutely addictive. This flavor combo is named creamy crack chicken for a reason!
Yes, this one-skillet chicken recipe is dairy-free. The secret is using full-fat canned coconut milk or homemade cashew milk for the sauce — this will guarantee the creamiest result with no dairy.
In addition to the creaminess and Middle Eastern spice influence, this recipe is slightly sweetened with coconut sugar. Written as is, the macros are still keto-friendly, but if you want, you could swap coconut sugar for a golden monk fruit sweetener, I like Lakanto. Either way, it’s only 1/3 teaspoon of sweetener per serving, so you can make it work for any dietary preferences.
You can use any kind of vinegar you have on hand and any kind of mustard, too — this recipe is super flexible and pairs well with any side dish. Keto crack chicken? Yep. Dairy-free crack chicken? You got it. Creamy Crack Chicken for all!
Where to buy supplies for this one skillet chicken recipe
Going forward, I plan on using links to companies who are supporting their communities, unlike some of the larger online organizations that refuse to use their funds and influence to support those in need. One of my favorite companies to shop with is Thrive Market. With the pandemic going on, Thrive has really stepped up to help: the CEO is donating the rest of his 2020 salary to help families impacted by COVID-19.
Thrive also gives customers the option to help contribute to the Thrive Market COVID-19 Relief Fund, and they are committed to not engage in surge pricing. They have always gone above and beyond to provide healthy options to everyone, and to support the environment by becoming a zero-waste company. It feels good to support companies who choose to do the right thing, even when it’s not the most profitable choice, and I encourage you to do the same if you are able! They’re offering a 25% off discount to new Thrive customers here.
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Creamy Crack Chicken (Dairy Free, One Pot Meal, Keto, 30 Minute Meal)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Entree
- Cuisine: Chicken
Description
Creamy, dreamy, flavorful and addictive chicken breast
Ingredients
For the Chicken:
- 3 boneless skinless chicken breasts (about 1 pound)
- 1 teaspoon fine salt
- 1 teaspoon ground cumin
- 1 teaspoon brown granulated sweetener (coconut sugar or Lakanto golden – get yours from Thrive Market)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- Half small onion sliced
For the Sauce:
- 1 cup coconut milk (or homemade cashew milk)
- 1/4 cup Dijon or spicy mustard
- 2 tablespoons coconut aminos
For the Garnish:
- Minced mint to serve
Instructions
- Combine the chicken, seasonings, coconut sugar, vinegar, oil and onion in a large bowl. Toss to combine. Let sit and marinate for 10-20 minutes (if you can).
- Heat a large skillet over medium heat. When it comes to temperature, drizzle in a little olive oil. Put the chicken breasts with onion in the skillet so they’re not touching. Cook uncovered for 5 minutes. Flip and cook another 5 minutes uncovered.
- While the chicken cooks, combine the sauce ingredients in a small bowl and whisk until smooth.
- Pour the sauce into the skillet. Lower the heat and cover. Simmer here for 5 minutes. Uncover and turn the chicken over in the sauce.
- Serve with minced fresh mint if you have it! Goes great with roasted veggies!
Recipe Notes:
net carbs per serving: 5.5g
Nutrition
- Serving Size: 1 serving
- Calories: 439
- Fat: 29.9g
- Carbohydrates: 6.8g
- Fiber: 1.3g
- Protein: 36.6g
Keywords: Creamy Crack Chicken, One skillet chicken recipe, keto crack chicken, 30 minute meal, one pot meal, easy keto chicken recipe
Sheri Buck says
Would coconut cream work in this recipe? that’s all I have on hand right now.
Cristina says
yup, coconut cream and coconut milk are really the same thing.
Toby says
Hi! Everything you develop & post is a big hit in our house, would this recipe work w:chicken thighs?
Cristina says
Boneless skinless thighs, yes 🙂
Sue says
Can I use regular heavy cream in this?
Cristina says
Yes!
Kristine says
So delicious and flavorful. Super quick and easy dinner! I love the fresh mint!
★★★★★
Lauren says
This was amazing! Definitely tons of flavor and super quick!
★★★★★
Amanda says
I have White granular swerve and monk fruit, but no brown. Is there a way to make them brown or could I sub the white?
Cristina says
Use the white monk fruit sweetener, it will be fine
E Tudrau says
WOW sooo….Delicious.Cumin and oregano in coconut cream …aamazing! with the a little acidity from the vinegar and mustard balanced it out so well?….thank you!!
★★★★★
Cristina says
Yeayyy! Thank you!
Erin says
If I don’t have mint will this recipe not work? Looks delicious, but unfortunately I only have cilantro and parsley fresh.
Cristina says
you can leave it out or use cilantro
Erin says
Thank you so much for the quick response! This was absolutely delicious!! Great with the cilantro too! Will be making again!!
★★★★★
Michelle L. says
I don’t have cumin. Is there a sub or just omit?
Cristina says
coriander or paprika would work too
Heather B says
Another great recipe from the Castaway kitchen. Love the sauce and wished I had made it with something that would soak it up.
★★★★★
Cristina says
Cauliflower rice or the Fiber Rich Naan from my new book!
Jean Mills says
Recipe read good would like to try
Chelsea says
wow!!! just made this and can’t stop taking a few more bites as i put it into tupperware. already sent the recipe to family and friends! there was a lot of sauce at the end so threw in some spinach bok choy and green onions i had in the fridge. will definitely make again!!
Cristina says
Yeayyy thank you!
Meaghan says
AMAZING! Everyone loved it, including the kids. Will definitely make again. Thank you!
Cristina says
YEAYY
Sarah says
I was really excited this recipe, but… Not sure what I did wrong, but the mustard flavor over powered everything. (I didn’t have Dijon, just regular yellow mustard.) The chicken was juicy, soft and tender, but the sauce tasted like watered down mustard.
★★★
Cristina says
It could be the yellow mustard or you mis-measured another ingredient in the sauce… if you read through the many other comments on this recipe you’ll see it’s a well loved recipe, so you don’t have to take my word for it.
Heather says
Yum, yum, YUM!! I made very minor modifications based on what I had on hand, and this was a home run!! I needed something quick and easy, so I used frozen boneless skinless chicken thighs, doubled the recipe, threw everything in the instant pot for 25 minutes, and said a prayer! I cannot get over how GOOD it is!
★★★★★
Nikki says
The whole family loved it! So tender and flavorful.
★★★★★
Cristina says
Yeahh thank you!
Caroline says
would almond milk work as a substitute in this recipe?
Cristina says
reduce the amount by 1/4
Debbie says
I made this for dinner tonight. My first keto dinner. I too added spinach because I had it and try to up my veggies. It was delicious Cristina. Thank you. I have it pinned!
★★★★★
Patricia Andrade says
OMG, this recipe is amazing! It was super easy to make it, and absolutely delicious! Thank you!
Cristina says
Thank you, Patricia!
Debbie Duncan says
Wow! My new go to! Yum! And love how fast and easy it is.
Cristina says
Thank you Debbie!!
Amanda says
A-MAZING! Thank you! My picky husband chowed DOWN! Do you think we could freeze it in the marinade for a quick defrost later? Do you think the coconut milk mixture could freeze in a separate container?
Lori Cormier says
We used thighs but it still was amazing. I do have a question as to whether you have a way to scan or add this into carb manager?
★★★★★
EDavis says
This definitely will be in rotation at my house! It was so good I made a 1 adjustment because I’m not sure what was going on with my coconut milk…is it just the creamy part or do I shake the can before I open idk I’m always confused but I added condensed coconut milk just a smidge because my milk was super thin. Still good my husband who loves dairy (but we are dieting) really liked this dish he told me multiple times! I am dairy free so I practically jumped foe joy when I read the comments and you had great reviews….long winded lately, don’t mind me! Thanks for the recipe!
Cristina says
Full fat canned coconut cream/milk- just the thick part. Or homemade cashew milk or the elmhurst brand.
Mikayla says
This was AMAZING!!! So so yummy! My hubby LOVED the sauce. Was also great with thighs too. This will be a new staple recipe for us. Made it twice already and It was just as delicious the second time. Seriously, SO GOOD!!!👍👍
★★★★★
Lisa M says
I don’t have coconut aminos, can I use a substitute or leave out?
Cristina says
You could use gluten free soy sauce
Lisa Murphy says
Thank you!
Jess M says
This was divine! I doubled the recipe because I knew it’d be another Castaway Kitchen winner. I used Chicken thighs, added roasted spinach, put it on top of zucchini noodles, and sprinkled with mint. Amazing!!! Thank you for this recipe!
★★★★★
Cristina says
yummm!!!! So glad you loved it
Rachel says
Wow, this looks amazing! We love chicken recipes and can’t to try this one out tonight. When we take the chicken out of the olive oil/vinegar/spice mixture, do we pour everything in the pan to cook the chicken or just use the chicken and onions and discard of the remaining marinade? Thank you!!
★★★★★
Cristina says
You’re going to love it! All the sauce and onion go in to the skillet, cook and you serve the chicken with the sauce, it;s the best part
Mary Gillespie says
My sauce was a little watery and then later read you’re just supposed to use just the thick part of the coconut milk, is that correct? With it being a little more watery, I could taste more of the Dijon mustard. My husband enjoyed the flavor. And I think it would’ve been better if it was thicker
Cristina says
Yes, just the coconut cream, or you could use cashew cream or heavy cream 🙂
Deonn says
Could I use skinless chicken thighs?
Cristina says
YES!
Chris says
This is really good. Thanks for sharing. I’ll definitely be having this again. The only thing I would change is the salt to a 1/2 teaspoon.
★★★★
Cristina says
Glad you enjoyed it!
Jody Soldo says
My partner took care of the marinading of the chicken and I took over later to cook – So easy! We used boneless, skinless chicken thighs and they turned out great.
My partner was finishing every last drop of sauce on his plate remarking – ‘I guess this is why it’s called crack chicken’!
★★★★★
Cristina says
Hehehe yesss, that’s why we call is crack chicken 😉
Rachel says
I’m planning to make this tonight, but I want to clarify something first so I don’t screw it up 🙂 if using coconut milk, its supposed to just be the thick creamy part at the top of the can, right? What if using cashew milk? The recipe for cashew milk i have makes a “drinkable” texture milk, so that would probably be too thin for the sauce? Any guidance for ratio of cashews to water to make the right thickness?
Cristina says
Yes, coconut cream – just the solid fat from the top of the can. Ad for the cashew milk/cream a 2:1 ratio is what I like for coffee and cooking (2 cups water to 1 cup soaked cashews)
Libby says
Made this with chicken thighs that I pre-cut into bite sized pieces, Ate it on top of jasmine rice. So so soooo divine!! We’ve honestly never had a bad recipe from Cristina.
★★★★★
Cristina says
Thats amazing~ Thank you Libby!!
Christina says
Would oat milk work in this recipe?
Cristina says
I haven’t tried it, but I think so
Kristen says
Loved this! Used the extra sauce to pour over roasted green beans, delicious!
★★★★★
Cristina says
yasss that sauce is gold!
Catherine says
WOW. I was admittedly nervous about the cumin in this recipe (lots of picky eaters over here). This dish was eaten up in no time with my pickiest eater using the leftover sauce on other leftovers. Unbelievably good. And so easy for a weeknight meal.
★★★★★
Cristina says
Happy to hear it!
Christie says
Hello, I only have bone in chicken breasts, can I just put it all in a glass baking pan and bake it?
Cristina says
The flavors will be there but you wont get a sear on the chicken.
Abby Basnight says
How would this be over a bed of spaghetti squash? I have several squash I need to cook.
Cristina says
It would be lovely
Tammy says
Has anyone made this with no sweetener?
Tatiana says
Amazing! Easy to do. Tasted just as awesome (if not better) then a normal dairy containing recipe. Loved it. Picky husband loved it too. Ha!
★★★★★
Cristina says
yeayyy