How To Make Creamy Tuscan Chicken

23 June 2020 Bookmark0
RecipesEasyCooking - This Creamy Tuscan chicken is a terrific-tasty one-skillet meal that’s perfect for weeknights and full of taste!  Boneless, skinless chicken thighs are seared and cooked with a creamy sauce full of spinach and sun-dried tomatoes.

It’s a creamy Tuscan chicken that’s totally dairy-loose, paleo, gluten-unfastened and full of greens!  It’s relatively low in carbs as well, with the most effective carb source truely being the sun-dried tomatoes.

Creamy Tuscan Chicken
Creamy Tuscan Chicken

In case you’d like a good decrease-carb keto option, you can continually use fewer sun dried tomatoes.

For the chicken, I knew from the start I’d must go with boneless skinless THIGHS, not breasts. Breasts are outstanding if you’re “breading” your chicken but honestly they're manner too dry for my part for something else – even a creamy sauce.

The thighs cook nearly as quickly and that they have 10 x the taste, crispiness, and juiciness of the breasts.  We’ll season them, sauté, and then remove from the skillet whilst we make the yummy sauce.

So yes – it’s one skillet handiest, but, you’ll need a plate of a few type.  Use a paper one if you’re like me and might’t stand the idea of some other dish!

Creamy Tuscan Chicken


  • 1.5 lbs chicken thighs boneless and skinless
  • 1 Tbsp coconut oil plus additional if needed
  • Sea salt and pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 1 Tbsp tapioca flour or arrowroot
  • 1 cup chicken bone broth
  • 1/2 cup coconut milk full fat, blended before adding if needed
  • 1/2 Tbsp stone ground mustard
  • 1 1/2 Tbsp nutritional yeast optional
  • 1 tsp Italian seasoning blend
  • 1/4 tsp sea salt or to taste
  • 1/8 tsp black pepper or to taste
  • 2/3 cup sun dried tomatoes roughly chopped
  • 1 1/2 cups baby spinach roughly chopped


  1. Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate.
  2. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds.
  3. Whisk in the tapioca or arrowroot, the add the broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, sea salt and pepper. Cook and stir over medium-high heat until it starts to thicken.
  4. Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add chicken back to the skillet and simmer another 2 minutes. Serve over cauli rice, zucchini noodles, or with roasted potatoes. Enjoy!


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