Go Back
–+ servings
creamy tuscan chicken with spinach and sun-dried tomatoes in a creamy sauce on a large oval platter
Penny Kovacs

Creamy Tuscan Chicken

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time45 minutes
Other Time 0 minutes
Total Time1 hour
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 Chicken Thigh bone in and skin on, patted dry
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 cup Chicken Broth I like Kettle & Fire
  • 13.5 oz Coconut Cream (refrigerated can)
  • 6 cloves Garlic minced
  • 1 Yellow Onion small, diced
  • 8 pieces Basil fresh, (6-8 leaves)
  • 5 oz Spinach fresh
  • 1/2 cup Sun-Dried Tomatoes slivered (not in oil)
  • 1 tsp Salt
  • 1 tsp Black Pepper

Method
 

  1. Heat oil in a large pan.
  2. Pat chicken pieces dry with paper towels and sprinkle with salt and pepper.
  3. Place skin side down in pan and do not touch for 8 minutes or until the skin is golden and crispy.
  4. Flip the chicken pieces over and cook 8 minutes longer.
  5. Move the chicken pieces to a plate.
  6. Drain all but 2 tablespoons of the fat from the pan.
  7. Add onions sautéing until translucent.
  8. Add the minced garlic stirring one minute.
  9. Pour in the chicken broth and coconut cream stirring well to combine.
  10. Place the chicken pieces back in the pan, skin side up.
  11. Spread the sun-dried tomatoes evenly around the pan.
  12. Simmer for 15 minutes, uncovered, to allow sauce to thicken.
  13. Place the spinach over top stirring till wilted.
  14. Add the fresh basil, salt and black pepper to taste.
  15. Enjoy!

Tried this recipe?

Let us know how it was!