Creamy Tuscan Chicken
Creamy Tuscan Chicken is a delicious and easy one pot meal featuring easy sautéed chicken in a lighter garlic cream sauce with fresh spinach and sun-dried tomatoes.
Servings: 6 servings
Calories: 280kcal
Cost: $15
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- ¼ teaspoon Garlic Powder
- 1 tablespoon Flour substitute tapioca flour for keto or whole 30, almond flour for paleo
- ¾ cup Yellow Onion Diced
- 3 Garlic Cloves minced
- 1 cup Chicken Broth sugar-free
- ½ cup Canned Coconut Milk
- ½ teaspoon Dried Basil
- ½ cup sun-dried tomatoes, chopped
- 2 cups Baby Spinach stems removed and rough chopped
Instructions
- Pound out 1.5 lbs Boneless, Skinless Chicken Breasts to about ½ inch thick. Season the chicken with 1 teaspoon Salt, 1 teaspoon Black Pepper, and ¼ teaspoon Garlic Powder.
- In a large skillet, add the 1 tablespoon Olive Oil and cook the chicken breasts on medium heat for 4-5 minutes per side, or until browned and cooked through. Set the chicken aside on a plate.
- Over medium heat, add ¾ cup Yellow Onion to the skillet and cook until soft. Add 3 Garlic Cloves and cook about 45 seconds or until the garlic starts to brown and become fragrant.
- Whisk in 1 tablespoon Flour and stir for 1 minute until well blended and bubbly. Stir in 1 cup Chicken Broth and ½ cup Canned Coconut Milk. Add the ½ teaspoon Dried Basil, salt and pepper to taste. Cook over medium-high heat until the sauce starts to thicken, about 5-7 minutes.
- Add ½ cup sun-dried tomatoes, chopped and 2 cups Baby Spinach. Stir until the spinach is wilted, 2-3 minutes, Lay the chicken in the pot and simmer until warmed throughout.
Notes
Store: It keeps well for 3-4 days in an airtight container in the refrigerator.
Freezing: Unlike dairy based recipes, coconut milk is better for freezing. Keep up to 6 months stored in an airtight container. If the sauce separates after thawing, a quick stir after reheating will make it whole again.
Make Ahead: Even though this whole recipe takes less than 30 minutes, you could easily make the sauce ahead of time to make cooking minimal on busy nights.
Nutrition
Serving: 4ounces | Calories: 280kcal | Carbohydrates: 11g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Sugar: 4g
