There’s something about chicken that feels like a hug on a plate—warm, hearty, and, well, just plain satisfying. Especially when it’s wrapped up in the simplicity and wholesomeness of paleo recipes.
Remember that one time when I tried to cook chicken in a fancy way and ended up with something resembling shoe leather? Yeah, this is the absolute opposite of that disaster.
Here we’re keeping it easy, focusing on rich flavors and healthy ingredients that make you feel good inside and out. It’s like your favorite cozy sweater, but for dinner.
Plus, who doesn’t love a meal where you can feel virtuous about eating it? It’s not just about sustenance; it’s about joy, memory, and maybe a little bit of magic.
So grab your favorite pan, and let’s get cooking—because this chicken is about to become your new dinner hero.
Steps
- Season the chicken thighs with sea salt, pepper, garlic powder, and onion powder. Heat coconut oil in a large skillet over medium-high heat and cook the chicken for 5-7 minutes per side until browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- If needed, add more oil to the skillet and sauté the onions over medium heat until they soften. Add the garlic and cook for an additional 45 seconds to release its aroma.
- Whisk in the tapioca or arrowroot starch, then pour in the chicken broth and coconut milk. Stir the mixture well, then add mustard, nutritional yeast, Italian seasoning, and additional salt and pepper. Continue to cook, stirring frequently, until the sauce begins to thicken.
- Incorporate the spinach and sun-dried tomatoes into the sauce and let it simmer until the spinach wilts and the tomatoes soften. Return the chicken to the skillet and let it simmer for another 2 minutes. Serve the dish with cauliflower rice, zucchini noodles, or roasted potatoes, and enjoy!
Ingredients
- Boneless, skinless chicken thighs
- Sea salt
- Black pepper
- Garlic powder
- Onion powder
- Coconut oil
- Onion, chopped
- Garlic, minced
- Tapioca starch or arrowroot powder
- Chicken bone broth
- Coconut milk
- Stone ground mustard
- Nutritional yeast
- Italian seasoning
- Fresh spinach
- Sun-dried tomatoes
Nutritional Values
Calories: 2208kcal | Carbohydrates: 72g | Protein: 138g | Fat: 150g | Saturated Fat: 60g | Cholesterol: 666mg | Sodium: 1518mg | Potassium: 4836mg | Fiber: 12g | Sugar: 30g | Vitamin A: 5400IU | Vitamin C: 54.6mg | Calcium: 276mg | Iron: 18mg
FAQ
- Can I use chicken breasts instead of chicken thighs for this recipe?
- While chicken breasts can be used, the recipe suggests using boneless, skinless chicken thighs as they tend to be more flavorful and juicier when cooked in a creamy sauce. Chicken breasts might become too dry in comparison.
- How can I reduce the coconut flavor in the sauce?
- To minimize the coconut taste, you can adjust the sauce by increasing the amount of tapioca for thickening, using more chicken broth, and reducing the coconut milk. The recipe as written already incorporates ingredients like mustard and nutritional yeast to help balance the coconut flavor.
- Is this recipe suitable for a keto diet?
- Yes, this creamy Tuscan chicken is keto-friendly. It is low in carbohydrates, primarily due to the sun-dried tomatoes. For an even lower-carb version, you can reduce the amount of sun-dried tomatoes used.
- What can I serve with this Tuscan chicken?
- This dish pairs well with cauliflower rice, zucchini noodles, or roasted potatoes, providing you with a variety of serving options that align with dietary preferences like Paleo and Whole30.
- Can I prepare this meal in advance?
- Yes, you can prepare the components of the dish in advance. Cook the chicken and sauce separately, then store them in the refrigerator. When ready to serve, reheat them together in a skillet until warmed through.
Tips
- Opt for boneless, skinless chicken thighs instead of breasts to ensure your dish remains juicy and flavorful, as thighs are less likely to dry out when cooked in a creamy sauce.
- If you’re sensitive to coconut flavor, consider adjusting the sauce by using more tapioca for thickening, increasing the amount of broth, and reducing the coconut milk to minimize its taste.
- To streamline your cooking process, use a large skillet for the entire recipe, but keep a plate handy to temporarily hold the chicken while you prepare the sauce.
- For a lower-carb version, reduce the amount of sun-dried tomatoes, as they are the main source of carbohydrates in this dish.
Equipment
- Large Skillet – A high-quality, non-stick or cast iron skillet suitable for one-skillet meals.
- Whisk – For mixing ingredients like tapioca or arrowroot into the sauce.
- Spatula – Useful for stirring ingredients and turning chicken thighs.
