Tuscan Chicken is a wonderful dish of chicken fillets in a seasoned, creamy gravy with sun-dried tomatoes and spinach.
I love this creamy Tuscan chicken dish, because not only is it layered with flavor, but it is a beautiful dish, making it great for company. It is also a very quick meal to prepare, you can enjoy your time with friends or family, instead of spending hours in the kitchen.
This recipe is dairy-free, low carb and paleo-friendly.
To make this dish you will need:
- boneless, skinless chicken breasts
- sea salt
- black pepper
- ghee or coconut oil
- sweet onion
- garlic
- chicken broth
- tapioca starch
- full fat coconut milk
- Italian seasoning
- dry basil
- sun-dried tomatoes
- spinach
- whisk
- skillet with lid
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How to Make Creamy Tuscan Chicken:
To begin, you’ll fillet the chicken breasts into thin slices. (Alternatively, you can start with thin-cut chicken breast fillets, I just do it myself because it is more cost effective.)
Sprinkle the chicken fillets with the salt and pepper.
Melt the ghee (or coconut oil) over medium high heat, in a large skillet.
Cook the chicken until it is slightly golden in spots, about 3 minutes on each side. Work in batches so that the chicken properly browns, and not steam or boil in its own juices. As the chicken is cooked, place it in a dish and set it aside.
Saute the diced onion until it is tender. Add the garlic and cook for about 2 more minutes.
While those cook, whisk the chicken broth and tapioca starch together until smooth.
Add the coconut milk to the skillet, and pour in the chicken broth mixture, whisk together. Bring the liquid to a gentle boil over medium heat, reduce the temperature to a simmer.
Return the chicken to the skillet and add in the seasonings. Add the dried tomatoes and spinach.
Cover, and simmer until the chicken is tender and the spinach is cooked, about 5 minutes.
You will love this dish! Serve the creamy Tuscan chicken with some potatoes, Cauliflower Rice, or simply a tossed salad.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Creamy Tuscan Chicken with Spinach
Ingredients
- 2 chicken breasts, boneless, skinless
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tb coconut oil, or ghee
- 1/2 c diced sweet onion
- 4 cloves garlic, minced
- 1/3 c chicken broth
- 1 Tb tapioca starch
- 15 oz coconut milk
- 1 Tb Italian seasoning
- 1 Tb dry basil
- 1/2 c sun-dried tomatoes, julienned
- 1 c frozen spinach, or 3 cups fresh
Instructions
- To begin, fillet the chicken breasts into thin slices. (Alternatively, you can start with thin-cut chicken breast fillets, I just do it myself because it is more cost effective.)
- Salt and pepper the chicken fillets.
- Melt the ghee over medium high heat, in a large skillet.
- Cook the chicken until slightly golden in spots on each side. Work in batches so that the chicken properly browns, and not steam or boil in its own juices. As the chicken is cooked, place it in a dish and set it aside.
- Sauté the diced onion until it is tender. Add the garlic and cook for about 2 more minutes.
- While those cook, whisk the chicken broth and tapioca starch together until smooth.
- Add the coconut milk to the skillet, and pour in the chicken broth mixture, whisk together. Bring the liquid to a gentle boil over medium heat, reduce the temperature to a simmer.
- Return the chicken to the skillet and add in the seasonings.
- Add the dried tomatoes and spinach.
- Cover, and simmer until the chicken is tender and the spinach is cooked, about 5 minutes.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.