Creamy Tuscan Chicken (Paleo, Whole30, Keto) Recipe
Creamy Tuscan Chicken is a rich, flavorful, and paleo-friendly dish featuring tender chicken thighs simmered in a creamy coconut milk sauce with sun-dried tomatoes, spinach, and Italian herbs. This low-carb, Whole30 and keto-compliant recipe delivers a luscious, comforting meal perfect for any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Paleo
Ingredients
Scale
Chicken
- 1.5 lbs chicken thighs (boneless and skinless)
- 1 Tbsp coconut oil (plus additional if needed)
- Sea salt and pepper, to taste
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Sauce
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 Tbsp tapioca flour (or arrowroot)
- 1 cup chicken bone broth
- 1/2 cup coconut milk (full fat, blended if needed)
- 1/2 Tbsp stone ground mustard
- 1 1/2 Tbsp nutritional yeast (optional)
- 1 tsp Italian seasoning blend
- 1/4 tsp sea salt (or to taste)
- 1/8 tsp black pepper (or to taste)
- 2/3 cup sun dried tomatoes, roughly chopped
- 1 1/2 cups baby spinach, roughly chopped
Instructions
- Season and Brown Chicken: Season the chicken thighs evenly with sea salt, pepper, garlic powder, and onion powder. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side until browned and cooked through, ensuring the interior is no longer pink. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: Add more coconut oil to the skillet if needed. Reduce the heat to medium and cook the chopped onions until they become soft and translucent. Add the minced garlic and cook for an additional 45 seconds, stirring constantly to avoid burning.
- Make the Sauce: Whisk in the tapioca flour or arrowroot to the onion and garlic mixture. Gradually pour in the chicken bone broth and coconut milk, stirring continuously to combine. Add the stone ground mustard, nutritional yeast (if using), Italian seasoning, sea salt, and black pepper. Continue to cook over medium-high heat, stirring frequently until the sauce thickens.
- Add Veggies and Simmer: Stir in the chopped baby spinach and sun-dried tomatoes. Allow the mixture to simmer gently until the spinach wilts and the tomatoes soften.
- Finish and Serve: Return the cooked chicken thighs to the skillet, nestling them into the sauce. Simmer for an additional 2 minutes to meld the flavors and heat the chicken through. Serve hot, ideally over cauliflower rice, zucchini noodles, or roasted potatoes. Enjoy your creamy Tuscan chicken!
Notes
- Use full-fat coconut milk for a richer and creamier sauce.
- Nutritional yeast is optional but adds a cheesy, umami flavor suitable for paleo diets.
- If tapioca flour or arrowroot is unavailable, cornstarch can be a substitute but is not paleo-friendly.
- Serve the dish over cauliflower rice or spiralized zucchini for a low-carb option.
- Adjust seasoning to taste before serving.
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