The classic comfort food dish made healthier with extra veggies!
1 1/2 pounds boneless skinless chicken breasts, 3
2 tablespoons olive oil, or reserved oil from the sun-dried tomatoes
1 onion, finely diced, 3 cups
2 cloves garlic, minced
2 teaspoons Italian seasoning, no salt or sugar added
1/2 cup chopped sun-dried tomatoes, oil packed and drained, about 1/2 of an 8 oz jar
1 cup chicken stock, I used this Homemade unsalted chicken stock
1 cup coconut cream, see notes
4 cups chopped baby spinach, 4 ounces
1 teaspoon sea salt, or to taste, see notes
1/2 teaspoon freshly ground black pepper, to taste
Optional: chopped fresh basil
Prep all the ingredients before you begin to cook. Then preheat a 10-12″ skillet over medium high heat. When the pan is hot but not smoking add 1 tablespoon of the oil and swirl to coat the bottom of the pan.
Brown the chicken breasts 3-4 minutes per side before removing them from the pan.
Add the remaining tablespoon of oil along with the onions and garlic. Lower the heat to medium and cook until the onions are browned and softened, 5 minutes.
Add the Italian seasoning, sun-dried tomatoes, chicken stock, and coconut cream.
Bring the sauce to a boil scraping up the browned bits from the bottom of the skillet. Add the chicken back to the pan and reduce the heat to maintain a simmer.
Cook to reduce the sauce and turn the chicken once, after about 5 minutes for even cooking. When the chicken is done, 10-15 minutes, add the spinach in an even layer across the skillet. Or you can remove the chicken from the pan, add the spinach, then add the chicken back in after it’s wilted.
Let the spinach sit over the simmering sauce for about 1 minute to help it wilt. Then carefully mix it in. Season to taste with sea salt and pepper. Then serve with the optional fresh basil.
The amount of salt you need will vary greatly depending on your taste and the ingredients you use. Start by tasting the final dish and adding a small about at a time. The reason for this variance is because chicken stock varies a lot. The chicken stock I used here was unsalted which is why I used 1 teaspoon sea salt.
For the coconut cream you can use cans of coconut cream. Or refrigerate a can of coconut milk, then scoop out the hardened cream from the top which measures about 1 cup of coconut cream per can of coconut milk. The refrigeration is needed to make the cream easier to scoop out. You can also use 1 cup coconut milk from the can but the sauce won’t be quite as creamy.
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
Keywords: Dairy Free Tuscan Chicken, Healthy Tuscan Chicken, Paleo Tuscan Chicken, Whole30 Tuscan Chicken