Creamy Tuscan Chicken (Paleo, Whole30)
This Creamy Tuscan Chicken is like bringing the Italian countryside to your table. Plus it's gluten-free, dairy-free, low carb, keto, Paleo and Whole30 friendly.
Servings: 4 servings
Calories: 393kcal
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
What to serve with Tuscan Chicken
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 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.
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.
Nutrition
Calories: 393kcal | Carbohydrates: 14g | Protein: 29g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 872mg | Potassium: 1224mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2312IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 3mg