Creamy Garlic Tuscan Chicken

This hearty, healthy chicken delight is an easy one-skillet meal perfect for any night of the week, It’s also dairy-free and paleo, Whole30 and keto friendly!

  • 1.5 lbs Chicken thighs, boneless and skinless
  • 1 tbs Coconut oil, plus additional if needed
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1 sm Onion, chopped
  • 4 cloves Garlic, minced
  • 1 tbs Tapioca flour or arrowroot
  • 1 cup Chicken bone broth
  • 1/2 cup Coconut milk full fat, blended before adding if needed
  • 1/2 tbs Stone ground mustard
  • 1 1/2 tbs Nutritional yeast (optional)
  • 1 tsp Italian seasoning blend
  • 2/3 cup Sun-dried tomatoes, roughly chopped
  • 1 1/2 cups Baby spinach, roughly chopped
  • 1/4 tsp Sea salt, or to taste
  • 1/8 tsp Black pepper, or to taste

  1. Season chicken with sea salt (to taste), pepper (to taste), garlic and onion powder. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat each side until browned and no longer pink in center, about 5-7 minutes. Set aside on a plate.
  2. Add additional oil if necessary and cook onions over medium heat until soft, then stir in garlic and cook another 45 seconds.
  3. Whisk in the tapioca flour or arrowroot and add the broth and coconut milk. Stir to combine, then add the mustard, yeast, Italian seasoning, sea salt and pepper. Cook and stir over medium-high heat until it starts to thicken.
  4. Add 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, roasted potatoes or other paleo-friendly options.

Serves 6 | Prep Time 6-20 mins