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: 5.5g
Nutrition
- Serving Size: 1 serving
- Calories: 439
- Fat: 29.9g
- Carbohydrates: 6.8g
- Fiber: 1.3g
- Protein: 36.6g
Caroline says
Have you made this ahead (like a casserole) and then reheated it? Thank you. I was hoping to make it ahead and reheat and offer it as an option to ham on easter.
Cristina Curp, FNTP says
I have not, but I bet its totally fine for that!
Kimberly Smith-Tourles says
This was great!! Nice and creamy, didn’t have coconut aminos so I used one tablespoon soy sauce and one tablespoon nutritional yeast. Will make again with a touch less Dijon mustard. Thank you for this tasty recipe!!
Julia says
Holy moley, this is one of the best recipes I’ve ever tried! The flavor of the sauce is so complex and creamy, and it complements the chicken perfectly. I made this then threw some whole wheat Udon noodles in the pot with it and it was perfect and filling. Will absolutely be making again and again!
Cristina Curp, FNTP says
Thank you Julia
Marianne says
This is EXCELLENT! Like woah! I cook a lot and try many recipes. I usually modify them but this one was mostly verbatim and it rocks!
Back in the day, I used to make a maple Dijon open dish with apples and I have missed it. This is at least as good!
I ate mine with zoodles and I am in love. Thanks for a fantastic recipe. 100% recommended.
Cristina Curp, FNTP says
Thank you so much Marianne!
Kels says
Hello, can I use canned coconut milk in place of the coconut cream?
Cristina Curp, FNTP says
Yes, but use a little less so the sauce doesn’t turn out too thin
Meredith says
Y’all, this is an excellent recipe. The chicken and creamy sauce paired well with roasted broccoli.
I adapted the recipe a bit for what I had on hand — I omitted the onion and used homemade cashew cream for the sauce. It turned out really well. Cannot wait to try it in a crock pot. Definitely a new addition to the family meal rotation! Thank you!
Cristina Curp, FNTP says
Yeahh! Thank you!
Matt says
Can I do this in the crockpot?
Cristina Curp, FNTP says
Sure! Just mix the sauce ahead of time and cook the chicken in it.
Francy Moll says
My family and I loved this! The chicken had great flavor. Even my hubby who thinks “dairy free” is yuck loved it. My sauce looked clumpy and I didn’t want to add it to the chicken if it wasn’t going to get smooth. I used an immersion blender then microwaved. I could see then the coconut cream would melt smooth. So it was smooth, rich, and full of good flavor. Thank you for this wonderful recipe.
Jennifer Pellicone says
This was fantastic! I have been searching for a new chicken recipe. Definitely a keeper!
Cristina Curp, FNTP says
Thank so much! We love it too!
Elizabeth Labrecque says
Wow, so incredibly delicious. This recipe was so easy to make and with ingredients I had on hand. Thank you so much for this incredible recipe. I will be making this often.
Ben says
Is butter and cream cheese not dairy
Cristina Curp, FNTP says
This recipe doesn’t use butter or cream….