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Creamy Tuscan Chicken (No Dairy)

Calories:

502

Carbs (g):

6

Protein (g):

50

Fats (g):

31

Servings:

1

Dinner

Weight:

Gaining

About the Recipe

Spinach, fresh herbs and sun-dried tomatoes combine in one pan to create this dairy-free creamy tuscan chicken in only 25 minutes! It's also Gluten-free, Paleo & Whole30, and you can make it with either chicken thighs or breasts.

Ingredients

  • 1 shallot, diced

  • 4 cloves garlic, minced

  • 1 tbsp Italian seasoning

  • 1 tsp sea salt

  • 1 tsp pepper

  • 4 chicken thighs, (or chicken breasts, see step #2)

  • 2 tbsp ghee, (can sub avocado oil if needed for dairy-free)

  • 1/4 cup chicken broth, see notes

  • 2 tbsp arrowroot starch, see notes

  • 1.5 cups coconut milk

  • 1/2 cup sun dried tomatoes

  • 1/4 cup basil, chopped

  • 3 cups spinach

  •  Chopped parsley, optional topping

Preparation

  1. Prepare shallot and garlic as noted. Place Italian seasoning, sea salt and pepper in a small bowl and mix.


  2. If using chicken breasts, place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. (Skip this step if using chicken thighs)

  3. Heat a large skillet over medium heat and add ghee. Sprinkle both sides of the chicken with the Italian seasoning mix. 


  4. Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 4-5 minutes, until a nice brown crust has formed. Flip and cook another 4-5 minutes on the other side, until the chicken is mostly cooked through.


  5. While the chicken is cooking, whisk together chicken broth and arrowroot starch.


  6. Remove chicken from the skillet and set aside. 


  7. Add more ghee if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.


  8. Add coconut milk, sun-dried tomatoes and basil to the pan. Give the chicken broth mixture a quick whisk and pour that in as well. 


  9. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.


  10. Add the chicken back to the skillet with the sauce. Cover and turn the heat down to low. Simmer for about 3-4 minutes, or until the chicken is fully cooked.


  11. When the chicken is done, add in the spinach. You might have to add it in batches. Stir the spinach in until wilted.


  12. Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with chopped parsley (optional).

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