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Creamy Tuscan Chicken

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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Who agrees that there is just something very comforting about a pan full of chicken in a dreamy sauce? Well this one skillet Creamy Tuscan Chicken has all the best flavors like sun dried tomatoes, fresh spinach and garlic with most tender and juicy chicken making this sauce savory and delicious! We like it over my Whipped Mashed Potatoes but it would be delicious over cauliflower rice or hearts of palm "spaghetti". We rarely have leftovers with this one!

4-6 chicken thighs, bone and skin on, I like Butcher Box
3 tblsp olive oil
1 cup chicken bone broth, I like Kettle and Fire
1 cup coconut cream (refrigerated can)
6 cloves garlic, minced
1 small yellow onion, diced
6-8 fresh basil leaves, chopped
5 oz fresh spinach
1/2 cup sun dried tomatoes, slivered (not in oil)
salt and pepper to taste

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Heat oil in a large skillet.
Pat chicken dry with paper towels and sprinkle with salt and pepper.
Place skin side down in pan and do not touch for 8 minutes or till skin is golden and crispy.
Flip and cook 8 minutes longer.
Move chicken pieces to a plate.
Drain all but 2 tblsp of fat.
Saute onions till translucent.
Add garlic, stirring one minute.
Add bone broth and coconut cream (using hard white part) and stirring till combined.
Add chicken back to pan skin side up.
Add sun dried tomatoes.
Simmer 15 minutes.
Add spinach and stir till wilted.
Add basil
Salt and pepper to taste.

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