This Creamy Tuscan Chicken is great for a weeknight dinner and elegant enough for company. Juicy chicken breasts are coated in a creamy sauce with sun-dried tomatoes, spinach and garlic, all cooked in one pan!
Plus it’s gluten-free, dairy-free, low carb, keto, Paleo and Whole30 friendly.
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Why this recipe works
Tuscan Chicken usually consists of chicken breasts in a creamy, cheesy sauce with sun-dried tomatoes and spinach, plus maybe other vegetables like mushrooms. I can’t find anything that says it’s actually from Italy. Rather, most recipes seem to be versions of a dish served at Olive Garden.
And since most versions include heavy cream, Parmesan cheese and sometimes even flour, it’s not a good choice for those of us avoiding those ingredients.
So this is how I make Tuscan Chicken Paleo, Whole30 and dairy-free!
I keep the chicken breasts and make sure they’re seasoned and cooked well without drying out. Then I start the sauce by cooking onions, garlic and red pepper flakes.
But instead of adding cream and cheese, this version uses coconut milk, chicken broth and nutritional yeast. The coconut milk gives it a thick, creamy texture but the other ingredients cover up the coconut taste. And the nutritional yeast adds a savory, “cheesy” flavor without any dairy.
Top it with some fresh herbs and you’re ready for an Italian-inspired feast!
What you need
Ingredients:
- 4 boneless, skinless chicken breasts (about 6 oz. each)
- 1 teaspoon fine sea salt, plus more as necessary
- 1 teaspoon Italian seasoning
- 3/4 teaspoon black pepper, plus more if necessary
- 3 tablespoons extra virgin olive oil, divided
- 1/2 medium yellow onion
- 1 garlic clove, peeled
- 1/2 cup sun-dried tomatoes, packed in olive oil, drained
- 1 cup full-fat unsweetened coconut milk, blended well
- 1/2 cup chicken broth
- 2 tablespoons nutritional yeast
- 1/4 teaspoon red pepper flakes
- 3 cups spinach
- 2 tablespoons chopped fresh herbs such as basil, parsley or thyme
Equipment:
- a cutting board
- a chef’s knife
- a large skillet
- measuring spoons
- measuring cups
- a measuring glass
- cooking tongs
- a wooden or heat-proof spatula
- a whisk
- paper towels
- a dinner plate
How to make Paleo Tuscan Chicken (with step-by-step photos)
Step 1
Pat the chicken breasts dry with paper towels and sprinkle both sides evenly with the salt, Italian seasoning and pepper.
Step 2
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
Step 3
When the oil is hot (it will ripple and run quickly around the pan if you tilt the pan), add the chicken breasts.
Let them cook without moving until golden brown, about 5 minutes. You’ll know the cooked side is done when they release easily from the pan.
Step 4
Flip the chicken breasts and let cook until the 2nd side is golden brown, another 5 minutes. Remove the chicken to a plate.
Step 5
While the chicken is cooking:
- chop the onion
- mince the garlic clove
- pat dry the sun-dried tomatoes and roughly chop
- whisk together the coconut milk, chicken broth and nutritional yeast
Step 6
When the chicken is out of the pan, add 1 more tablespoon of oil to the pan.
Add the onion with a pinch of salt and sauté, stirring occasionally, until soft, about 5 minutes.
Step 7
Add the minced garlic and red pepper flakes and stir constantly for about 30-60 seconds.
Step 8
Add the coconut milk/broth mixture and use a spatula to scrape all the brown bits off the bottom of the pan. (This will not only add flavor to the sauce but make the pan much easier to clean later.)
Step 9
Add the sun-dried tomatoes and spinach. Stir until the spinach has mostly softened into the sauce.
Step 10
When the sauce reaches a strong simmer, add the chicken back to the pan along with any accumulated juices on the plate.
Turn the breasts to coat the in the sauce.
Sprinkle on the fresh herbs and serve.
FAQ
To keep it Paleo/Whole30 friendly:
Cauliflower rice
Cauliflower broccoli rice
Mashed Potatoes
Parsnip noodles
Parsnip rice
Gluten-free options:
Soft polenta
White rice
Gluten-free pasta
You can use boneless, skinless chicken thighs instead of breasts. You’ll need about two pounds.
No Italian seasoning? Use 1/4 teaspoon each of dried basil, thyme, parsley and rosemary.
No fresh garlic? Add 1/4 teaspoon garlic powder to the coconut milk/broth mixture.
You can add more red pepper flakes to make it spicier or leave them out altogether.
If you can only find dry-packed sun-dried tomatoes, submerge them in warm water for about 30 minutes. Squeeze dry, pat dry with paper towels and roughly chop.
You can use other leafy greens instead of spinach, such as Swiss chard, curly leaf kale or lacinato (dino) kale.
You can keep the coconut milk/broth mixture in the fridge for up to a week. Bring to room temperature and whisk until smooth before using.
You can make the sauce and keep in the fridge up to a week in advance. Bring to room temperature and whisk until smooth before using.
You can cook the chicken breasts and keep in the fridge for up to 5 days. Bring to room temperature.
When the sauce has reached a simmer, add the chicken to the pan to re-warm. To get the chicken totally warmed through, you might have to turn the heat down to medium and cover the pan, as it may take longer than usual.
Leftovers can be kept in the fridge for up to 5 days. Re-heat over low heat on the stove.
You can freeze the chicken in the sauce for up to 3 months in an airtight container. Thaw overnight in the fridge.
Re-heat over low heat on the stove.
Yep. It contains only Paleo-friendly ingredients. There’s no gluten, grains, dairy, legumes, sugar or vegetable oil.
Yes. It contains only Whole30-friendly ingredients but please be sure to read all labels first.
Yep. It has only 14g of carbs per serving, making it appropriate for a low carb lifestyle.
Yep. It has 10g of net carbs per serving, 29g of protein and 25g of fat, so this recipe is also keto-friendly.
Other recipes you might like:
- Creamy Tuscan Shrimp (Paleo, Whole30)
- Creamy Lemon Chicken, Olives and Artichokes (Paleo, Whole30)
- Chicken Piccata (Paleo, Whole30)
- Shrimp Scampi (Paleo, Whole30)
- Creamy Mustard Pork Chops with Asparagus (Paleo, Whole30)
Creamy Tuscan Chicken (Paleo, Whole30)
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz. each)
- 1 teaspoon fine sea salt plus more as necessary
- 1 teaspoon Italian seasoning
- ¾ teaspoon black pepper plus more if necessary
- 3 tablespoons extra virgin olive oil divided
- ½ medium yellow onion
- 1 garlic clove
- ½ cup sun-dried tomatoes packed in olive oil, drained
- 1 cup full-fat unsweetened coconut milk blended well
- ½ cup chicken broth
- 2 tablespoons nutritional yeast
- ¼ teaspoon red pepper flakes
- 3 cups spinach
- 2 tablespoons chopped fresh herbs, such as basil, parsley or thyme
Instructions
- Pat the chicken breasts dry with paper towels and sprinkle both sides evenly with the salt, Italian seasoning and pepper.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- When the oil is hot (it will ripple and run quickly around the pan if you tilt the pan), add the chicken breasts. Let them cook without moving until golden brown, about 5 minutes. You'll know the cooked side is done when they release easily from the pan.
- Flip the chicken breasts and let cook until the 2nd side is golden brown, another 5 minutes. Remove the chicken to a plate.
- Meanwhile, while the chicken is cooking:– peel and chop the onion– peel and mince the garlic clove– pat dry the sun-dried tomatoes and roughly chop– whisk together the coconut milk, chicken broth and nutritional yeast
- When the chicken is out of the pan, add 1 more tablespoon of oil to the pan. Add the onion with a pinch of salt and sauté, stirring occasionally, until soft, about 5 minutes.
- Add the minced garlic and red pepper flakes and stir constantly for about 30-60 seconds.
- Add the coconut milk/broth mixture and use a spatula to scrape all the brown bits off the bottom of the pan. (This will not only add flavor to the sauce but make the pan much easier to clean later.)
- Add the sun-dried tomatoes and spinach. Stir until the spinach has mostly softened into the sauce.
- When the sauce reaches a strong simmer, add the chicken back to the pan along with any accumulated juices on the plate. Turn the breasts to coat the in the sauce. Sprinkle on the fresh herbs and serve.
Notes
Cauliflower broccoli rice
Mashed Potatoes
Parsnip noodles
Parsnip rice Gluten-free options: Soft polenta
White rice
Gluten-free pasta Substitutions You can use boneless, skinless chicken thighs instead of breasts. You’ll need about two pounds.
No Italian seasoning? Use a combination of dried basil, thyme, parsley and rosemary.
No fresh garlic? Add 1/4 teaspoon garlic powder to the coconut milk/broth mixture.
You can add more red pepper flakes to make it spicier or leave them out altogether.
If you can only find dry-packed sun-dried tomatoes, submerge them in warm water for about 30 minutes. Squeeze dry, pat dry with paper towels and roughly chop.
You can use other leafy greens instead of spinach, such as Swiss chard, curly leaf kale or lacinato (dino) kale. Make ahead You can whisk together the coconut milk, chicken broth and nutritional yeast and keep in the fridge for up to a week. Bring to room temperature and whisk until smooth before using. You can make the sauce and keep in the fridge up to a week in advance. Bring to room temperature and whisk until smooth before using. You can cook the chicken breasts and keep in the fridge for up to 5 days. Bring to room temperature. When the sauce has reached a simmer, add the chicken to the pan to re-warm. To get the chicken totally warmed through, you might have to turn the heat down to medium and cover the pan, as it may take longer than usual. Leftovers can be kept in the fridge for up to 5 days. Re-heat over low heat on the stove. Freezer info You can freeze the chicken in the sauce for up to 3 months in an airtight container. Thaw overnight in the fridge. Re-heat over low heat on the stove.
Valerie says
Really enjoyed this!
Paleo Gluten Free Guy says
So glad to know, Valerie! Thanks for sharing.
Tammy says
Made this tonight, love how savory it is and will defiantly be a go to. I’ve had mixed results using nutritional yeast with other recipes but this was delicious. Sooooo good with mashed potatoes!!! ❤️
Paleo Gluten Free Guy says
Oh good! So glad you liked it. And I intentionally kept the nutritional yeast pretty subtle. I didn’t want it to overwhelm the dish.