4.80 from 5 votes

Creamy Tomato Garlic Chicken Thighs

 September 16, 2020

Get ready for it, you guys won’t BELIEVE how delicious these Creamy Tomato Garlic Thighs are! Just take a look at these ingredients, you will be blown away at the simplicity. This is a one-pan dinner that comes together in a matter of minutes — the chicken cooks absolutely perfectly and stays moist cooking it in a pan!

First things first. I wanted to tell you guys that I joined Tiktok during quarantine, not because I needed another to-do on my daily list, but I went down a rabbit hole and became obsessed and started having so much fun with it. Contrary to popular belief, Tiktok is more than just all the dances you see, there are so many amazing creators doing all kinds of things, even food content!

So I jumped in with both feet, and I’ve been sharing quick and easy meals. But you know what I’ve found so interesting about Tiktok? So many people are MEAN and leave negative comments on recipes, which I find so mind boggling, because it’s a free recipe being shared and there are more important things in this world to criticize, but it is what is is. I share this with you because said negative comments come in every time I decide to share a “hack” or an easier recipe for something that would otherwise be so time consuming. This is likely one of them. But you guys, it is so good!!! You need to make it. So let’s get right to this amazing recipe, shall we?

Ingredients in Creamy Tomato Garlic Chicken Thighs

  • Chicken Thighs: In this recipe, I always go for boneless, skinless chicken thighs, though you can always feel free to use thighs with the skin on. You can also use chicken breasts, feel free! In this recipe, I chose skinless thighs, because the sauce is so flavorful, the chicken will be so nice and juicy without the extra skin. Trust me! 🙂
  • Fresh garlic: I highly recommend you go the extra mile and grab fresh garlic for this recipe. It does make a difference, versus using garlic powder. But to know me, is to know that I will always encourage you to use the damn garlic powder if that’s what you have. I promise you will still have the most delicious meal!
  • Tomato sauce: I always go for regular tomato sauce, but another yummy option for added flavor is to use marinara sauce. My favorite brand of store-bought sauces is Rao’s, but there are so many amazing ones nowadays, you really can’t go wrong!
  • Coconut milk: Make sure you grab the regular, full fat coconut milk. I’m talking about the coconut milk in the can!. The reduced fat version is watery, and the consistency we are going for here is CREAMY. If you don’t have an aversion to dairy or don’t like coconut milk, the substitute would be heavy cream!
  • Olive oil: In this recipe, the olive oil is just used to coat the pan so the chicken doesn’t stick. So if there is another oil you prefer to cook with, go for it. I just find that olive oil renders the best taste!
  • Spinach: Since I know someone will ask, YES, you can use frozen spinach, and in fact, I encourage you to open up that freezer of yours and dig out any frozen veggies you have hiding in there. I love spinach, chard, broccoli and cauliflower!
  • Basil: I go for fresh basil, but in this recipe, using dry basil is totally fine and won’t make a huge difference in the recipe if you decide to go dry vs. regular. Don’t sweat it, use what you have!
  • Parmesan cheese: If you aren’t lactose intolerant, please do not skip the parmesan cheese. It is OH-SO-GOOD in this recipe, adding a fantastic savory component with added creaminess, that you don’t want to miss. But don’t have any or don’t want to use any cheese? Cool. Just leave it out!

Ways to eat Creamy Tomato Garlic Chicken Thighs

I love enjoying this chicken on it’s own, with a side of veggies. Other times I love it over some pasta or rice. The sauce is so incredibly creamy, you don’t need to add any additional sauce to pasta, if using. It’s also fantastic over a bed of greens because the sauce wilts the greens, making everything so nice and soft and decadent!

I love seeing your creations on Instagram, so if you make this one, be sure to tag me, so I can see and repost!! And don’t forget to leave a comment / review below, it helps other readers know your experience!

Creamy Tomato Garlic Chicken Thighs

4.80 from 5 votes
Nicole Modic
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  • 1 ½ lbs boneless, skinless chicken thighs
  • 4 cloves garlic, mashed
  • 1 ½ cups tomato sauce (or marinara sauce)
  • ½ cup coconut milk (full fat)
  • 1 tbsp olive oil
  • 2 cups spinach
  • ¼ cup fresh basil
  • ½ cup grated parmesan cheese (omit if paleo, gluten free, or Whole 30)
  • salt & pepper to taste


  • Pat chicken thighs dry and sprinkle with salt and pepper.
  • Add olive oil to a skillet, over medium heat.
  • Once the skillet is hot, add the chicken thighs.Let them cook for about 5 minutes, then, using tongs, flip to the other side, and cook for another 5 minutes.
  • Use the tongs and remove the chicken from the skillet and place them on a plate.
  • Next, add the mashed garlic, tomato sauce, and coconut milk to the pan, and stir everything together well.
  • Bring to a gentle boil, and then add the spinach.
  • Cook for another minute or two, until the veggies are wilted.
  • Add the chicken back to the pan, and let cook over low-medium heat for another 10 minutes. If you have a cover for the pan, I recommend using it, but it’s not totally needed.
  • After the 10 minutes are up, add the parmesan cheese and stir around.
  • Remove the pan from the heat, let cool a bit, and ENJOY!!!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!




Rate + Review

4.80 from 5 votes

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  1. Hi!

    Where do you add the basil?

    I love this recipe so much I made it before! And I’m just making it again now and realized I don’t know where to add the basil.

    • Hi Hannah, I’m so sorry about that! You’ll add it in, in the second-to-last step, when you add in the parmesan cheese.

  2. 5 stars
    This is so easy and delicious! I didn’t see where to add the basil, so I added it with the tomato sauce (I used Rao’s marinara) since I was using dried basil. I only had lite coconut milk but I took your advice and instead of using that, Country Crock makes a plant-based heavy cream now that worked beautifully! I can’t have dairy so instead of adding the cheese into the pan, I added real parmesan on top of my husband’s serving and vegan parm on mine. I served his over noodles and mine over spaghetti squash and both worked great – definitely a keeper!!

    • I am beyond thrilled that you and your husband loved this recipe, Melissa! Thank you so much for making it, and for leaving such a kind review!

  3. 4 stars
    Loved the flavour of this but didn’t care for the spinach. The chopped basil was a nice touch. This would be tasty with fish too!

  4. 5 stars
    This was so good and pretty easy to put together. Instead of adding in spinach I made a side of sautéed kale and we ate this with bow tie pasta and pesto. My 3 and 4 year olds loved it!

  5. 5 stars
    So delicious!! The sauce was super flavorful and it was so easy to throw together! It was so good served over some pasta and roasted brussel sprouts, and I will definitely be making it again!!

  6. 5 stars
    This dinner was ahhhhmAzing TWICE!! First as above except we subbed chicken breasts for thighs. The flavors were kick ass! Then we froze the leftover sauce. Added some cooked ground turkey to it once thawed. Served it over pasta and delicious dinner round two!! Sauce was still fantastic! Thank you for two easy yet delicious dinners 🙂