Growing up, a staple dinner in our home was boneless, skinless chicken breasts topped with cream of chicken soup. It was easy and convenient, plus it tasted pretty darn good! Now that eating real food is a staple in my own home, I have come to realize how bad the “cream of…” soups are for us. You can see from the label that the soup is preserved with monosodium glutamate (MSG). MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions include headaches, sweating, facial pressure, numbness and tingling, heart palpitations, chest pain, nausea, and weakness. The other ingredients aren’t anything to be happy about either, but MSG is my main concern.
I wanted to recreate an old-time favorite, but with REAL ingredients. I did just that in my Baked Creamy Chicken Breasts. It is easy and so delicious!
4 Chicken Breasts
1 tablespoon extra virgin olive oil
1/2 yellow onion, diced
1/2 cup Full-Fat canned Coconut Milk
1/3 cup Chicken Broth
1 teaspoon Paprika
1 teaspoon Sea Salt
1/4 teaspoon garlic powder
Salt & Pepper
Preheat oven to 350. Salt and pepper both sides of the chicken breasts and place in glass baking dish.
Heat olive oil in medium saute pan and add onions. Saute until onions are translucent.
Whisk in chicken broth, coconut milk, 1 teaspoon sea salt, and paprika (add black pepper if you desire). Bring to a boil, then reduce to a simmer and reduce slightly.
Pour mixture over chicken and bake for 40 minutes.