Creamy Jerk Chicken

This one-pan, easy baked chicken makes a sensational dinner in a pinch.

A couple of simple ingredients with no-fuss prep make a baked chicken that you’ll swear is the juiciest you’ve ever eaten. If you need a pre-prepped meal to take to a friend in need, this chicken bake will hit the spot. Pair it with rice or a sweet potato for a melt-in-your-mouth combination.

What to serve with Creamy Jerk Chicken

This pairs great with a big fresh salad and baked sweet potato. Bake the sweet potato while chicken is baking, slice in pieces and top with cinnamon.

Print Recipe

Creamy Jerk Chicken

This one-pan, easy baked chicken makes a sensational dinner in a pinch. A couple of simple ingredients with no-fuss prep make a baked chicken that you'll swear is the juiciest you've ever eaten. If you need a pre-prepped meal to take to a friend in need, this chicken bake will hit the spot. Pair it with rice or a sweet potato for a melt-in-your-mouth combination.

Course

Gluten-Free, Main Dish

Prep Time

5 minutes

Cook Time

40 minutes

Passive Time

45 minutes

Servings

Ingredients

Jerk Chicken:

• 2 pounds boneless, skinless chicken breasts
• 1 cup plain non-fat Greek yogurt
• 1/2 teaspoon jerk seasoning
• 1 & 1/2 teaspoons capers
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• pinch Himalayan pink salt and pepper

Mushroom and Onion Topping:

• 1 tablespoon minced garlic
• 1/2 cup chopped red onions
• 1 pound cleaned and sliced mushrooms
• 2 tablespoons dry red or white wine
• 1/2 teaspoon 100% cold pressed virgin coconut oil, melted
• pinch Himalayan pink salt and pepper

Course Gluten-Free, Main Dish Prep Time 5 minutes Cook Time 40 minutes Passive Time 45 minutes Servings Ingredients Jerk Chicken: 2 pounds boneless, skinless chicken breasts 1 cup plain non-fat Greek yogurt 1/2 teaspoon jerk seasoning 1 & 1/2 teaspoons capers 1/2 teaspoon dried thyme 1/4 teaspoon dried parsley pinch Himalayan pink salt and pepper Mushroom and Onion Topping: 1 tablespoon minced garlic 1/2 cup chopped red onions 1 pound cleaned and sliced mushrooms 2 tablespoons dry red or white wine 1/2 teaspoon 100% cold pressed virgin coconut oil, melted pinch Himalayan pink salt and pepper

Instructions

Prep:

1. Preheat oven to 400 degrees.
2. In a baking dish, combine yogurt, jerk seasoning, capers, thyme and parsley. Mix and add salt and pepper to taste. If you like a little kick, double the amount of jerk seasoning. Add chicken to baking dish, evenly coat with jerk, yogurt mixture.
3. Place chicken in the oven and bake uncovered for 35-45 minutes. While chicken is baking, sauté mushroom and onion topping.

Sautéed Mushrooms and Onions:

1. Heat medium-large pan with coconut oil. Add garlic and onions. Sauté for 2 minutes. Add mushrooms and wine. Sauté until tender (approximately 5 minutes).
2. Remove from heat and set aside until chicken is about 10 minutes from done. When chicken is 10 minutes from being cooked through, top chicken with mushroom and onion mixture.
3. Bake an additional 10 minutes, until chicken is no longer pink in the center and completely cooked through. Serve and enjoy!

Share this Recipe