Description
This 25-Minute Creamy Tuscan Chicken recipe features tender chicken thighs cooked in a rich, dairy-free coconut milk sauce infused with garlic, sun-dried tomatoes, basil, and spinach. It’s a quick and flavorful meal ideal for busy weeknights that keeps it dairy-free by using ghee or avocado oil and arrowroot starch as a thickener.
Ingredients
Chicken and Seasoning
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- 1 tsp pepper
- 4 chicken thighs (or chicken breasts, see instructions)
Cooking Fats and Liquids
- 2 tbsp ghee (or avocado oil for dairy-free)
- 1/4 cup chicken broth
- 2 tbsp arrowroot starch
- 1.5 cups coconut milk
Vegetables and Herbs
- 1/2 cup sun-dried tomatoes
- 1/4 cup basil, chopped
- 3 cups spinach
- Chopped parsley (optional, for topping)
Instructions
- Prepare aromatics and seasoning mix: Dice the shallot and mince the garlic. In a small bowl, combine the Italian seasoning, sea salt, and pepper. Set aside.
- Prepare chicken (if using breasts): Place chicken breasts between two pieces of parchment paper and pound them to an even thickness. This step is not necessary if using chicken thighs.
- Brown the chicken: Heat a large skillet over medium heat and add the ghee. Sprinkle both sides of the chicken with the Italian seasoning mix. Once the skillet is hot, add the chicken. Cook without disturbing for 4-5 minutes until a brown crust forms, then flip and cook the other side for another 4-5 minutes until mostly cooked through.
- Mix thickener: While the chicken cooks, whisk together the chicken broth and arrowroot starch until smooth. Set aside.
- Remove chicken: Take the chicken out of the skillet and set aside temporarily.
- Sauté aromatics: Add more ghee to the skillet if needed. Add the minced garlic and diced shallot and cook, stirring constantly, for 1-2 minutes until fragrant.
- Add liquids and herbs: Pour in the coconut milk, sun-dried tomatoes, and chopped basil. Whisk the chicken broth mixture again and stir it into the skillet, scraping up any browned bits from the bottom.
- Simmer chicken in sauce: Return the chicken to the skillet. Cover, reduce heat to low, and simmer for 3-4 minutes until the chicken is fully cooked through and the sauce thickens.
- Incorporate spinach: Add the spinach in batches if necessary, stirring until wilted and evenly combined into the sauce.
- Serve: Serve the creamy Tuscan chicken with your choice of vegetables, potatoes, rice, or cauliflower rice. Spoon extra sauce over the dish and garnish with chopped parsley if desired.
Notes
- Using chicken thighs is recommended for juicier results, but chicken breasts work well if pounded thin.
- Arrowroot starch is used as a gluten-free thickener; cornstarch can be substituted if needed.
- Chicken broth helps develop flavor in the sauce; vegetable broth can be used for a lighter version.
- For a dairy-free option, substitute ghee with avocado oil or olive oil.
- Serve with low-carb sides like cauliflower rice for a keto-friendly meal.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan
