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! Bonus this addictive chicken recipe is dairy-free and really good for you.
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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.
Where to buy ingredients for this one-skillet chicken recipe
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.
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Step by Step Creamy Crack Chicken
Start by combining all of the seasonings, onion, chicken etc in a large bowl. Toss everything together and marinate, at least 20 minutes. Then heat a large skillet with plenty of fat.
Cook the chicken breast 5 minutes per side. While it cooks whisk together the sauce. Add it to the skillet, pouring it all over the seared chicken breast and onions.
Cover the skillet with a tight-fitting lid and lower heat. Simmer here until chicken is cooked through. Then garnish with herbs and serve.
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!
Frequently Asked Questions
Yes, you can use boneless skinless chicken thighs.
You can omit the cumin and black pepper. Use 1 teaspoon cinnamon and 1/2 teaspoon ginger instead. For the sauce swap the mustard with 1 teaspoon ground horseradish or prepared horseradish, 1 tablespoon vinegar and extra coconut aminos.
When I made this at my mom’s house, I was using a stoneware skillet that I found at Ross. It lasted about 8 months before it was no longer non-stick. Not sure I would recommend it.
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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
- Method: Skillet
- Cuisine: Chicken
- Diet: Gluten Free
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 cream
- 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:Â 5.5g
Nutrition
- Serving Size: 1 serving
- Calories: 439
- Fat: 29.9g
- Carbohydrates: 6.8g
- Fiber: 1.3g
- Protein: 36.6g
Nikki says
The whole family loved it! So tender and flavorful.
Cristina says
Yeahh thank you!
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!
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.
Meaghan says
AMAZING! Everyone loved it, including the kids. Will definitely make again. Thank you!
Cristina says
YEAYY
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!
Jean Mills says
Recipe read good would like to try
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!
Michelle L. says
I don’t have cumin. Is there a sub or just omit?
Cristina says
coriander or paprika would work too
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!!
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!
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
Lauren says
This was amazing! Definitely tons of flavor and super quick!
Kristine says
So delicious and flavorful. Super quick and easy dinner! I love the fresh mint!
Sue says
Can I use regular heavy cream in this?
Cristina says
Yes!
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 🙂
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.
Lauren says
Is coconut milk like almond milk in the carton or is it the coconut milk in can? I used can coconut and my dish didn’t turn out that beautiful golden brown….it was white. Please help. Thank you
Cristina says
I used full fat canned coconut milk. The brown comes from the seasoning on the chicken, if the chicken doesn’t get a good sear on it, a good brown, then the sauce won’t get color either.