Creamy Tuscan Chicken

This Creamy Tuscan Chicken is a protein-packed, Paleo and Whole30 one pan dinner that features pan-seared chicken thighs with with spinach, sun-dried tomatoes, and garlic all in a dreamy dairy-free sauce! Trust me, they will be begging for seconds! You will want to make our Whipped Mashed Potatoes to soak up all the delicious sauce.

Why You’ll Love This Recipe

Bold flavors: Sweet and tangy sun-dried tomatoes pair with garlic, onions, and fresh spinach for a vibrant, classic Tuscan taste.

Dairy-free creaminess: Full-fat coconut cream replaces heavy cream to make a thick, velvety sauce without a strong coconut taste in the creamy tuscan chicken recipe.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Chicken Thighs: always come out juicy and tender from the extra fat that comes from the thighs. I buy all my meats from Grass Roots Coop.

Onion: an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Spinach: is a leafy green vegetable that’s high in vitamins, minerals and antioxidants.

Sun-Dried Tomatoes: ripe tomatoes that lose their water content after being dried in the sun which creates a sweet-tart flavor.

Extra Virgin Olive Oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.

Chicken Broth: made primarily from meat and vegetables; it is thinner, lighter, and ready to season or eat on its own.

Coconut Cream: is ideal for dairy-free dishes, providing a creamy texture with a taste that is very mild and usually hidden by other flavors.

Basil: complements the other bright flavors in this dish and adds a nice aroma.

Salt and Black Pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Instructions

Heat oil: in a large skillet.

Pat chicken pieces dry with paper towels: and sprinkle with salt and black pepper.

Place skin side down in skillet: and do not touch for 8 minutes or until the skin is golden and crispy.

Flip the chicken pieces over: and cool 8 minutes longer.

Move the chicken pieces: to a plate.

Drain: all but 2 tablespoons of fat from the pan.

Add onions: sautéing until translucent.

Add the minced garlic: stirring one minute.

Pour in the chicken broth and coconut cream: stirring well till combined.

Place the chicken pieces: back in the pan, skin side up.

Spread the sun-dried tomatoes: evenly around the pan.

Simmer: for 15 minutes, uncovered, to allow the sauce to thicken.

Place the spinach over top: stirring till wilted.

Add the fresh basil: salt and black pepper to taste.

Enjoy!

Recipe Tips and Tricks

Not touching the chicken: when placed in the skillet for the full 8 minutes allows the skin to become golden brown and crispy and will lift easily when going to flip them over. Moving to quickly will cause the skin to stick to the pan.

I alway make extra sauce: because my family loves the sauce over my Whipped Mashed Potatoes. I increase the chicken broth to 4 cups and use the entire can of coconut cream. Add salt and pepper to taste.

Recipe Variations

Kale: is a great alternative for spinach.

Heavy cream: can be used in place of coconut cream if you are not concerned about keeping this dish Paleo or Whole30 friendly. Almond milk or cashew milk can also be used.

Storage Tips

You can store this creamy tuscan chicken in the refrigerator for 4 days when placed in an airtight glass container.

FAQ’s About Creamy Tuscan Chicken

Does it taste like coconut?

No, combining the coconut cream with savory onion, garlic, herbs, sun-dried tomatoes, and seasoned broth, it completely masks the coconut flavor.

What do I serve with creamy tuscan chicken?

We love it with mashed potatoes but it pairs well with rice, pasta, cauliflower rice, or cauliflower mash.