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+ servings

Creamy Tomato Garlic Chicken Thighs

5 from 3 votes
Nicole Modic
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  • 1 1/2 lbs boneless, skinless chicken thighs
  • 4 cloves garlic, mashed
  • 1 1/2 cups tomato sauce (or marinara sauce)
  • 1/2 cup coconut milk (full fat)
  • 1 tbsp olive oil
  • 2 cups spinach
  • 1/4 cup fresh basil
  • 1/2 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!!!

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