This Paleo + Whole30 creamy tuscan chicken is a simple one pan meal. It is dairy-free, gluten-free if you need comfort food, and will hit the spot!

You men always ask how we create creamy, delicious recipes without dairy. We rely on total coconut milk a whole lot. We get the newest Aroy-D on Amazon, and we find it works since it's all milk. Most coconut milks have other ingredients or some water. Get the stuff that is pure. It is a game changer! Try this tuscan chicken that is creamy and tell us what you think!

Do not love coconut...well, just give one of our creamy, dairy free recipes a try before you knock it. Just about everybody, even people who don't love coconut (possibly even despise it), have stated they can not even taste the coconut. We get sneaky with the tuscan chicken's flavors to mask the flavor, so you give it a shot if you don't like anything. Before you knock on it, try.

We always love it when we could make dinner in one pan! This tuscan chicken has dishes that are less and is big on taste, while being made in thirty minutes! Now, if you choose to consume this creamy tuscan chicken over zucchini noodles or cauli rice...yes, you'll have yet another pan to wash but that one is pretty easy to clean!
Recipe adapted from HERE
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt
  • 1 tsp pepper
  • 4 chicken breasts
  • 2 tbsp ghee
  • 1/4 cup chicken broth
  • 2 tbsp arrowroot starch
  • 1.5 cups full fat coconut milk
  • 1/2 cup sun dried tomatoes
  • 1/4 cup basil chopped
  • 3 cups spinach
  • Chopped parsley optional topping
  1. Prepare shallot and garlic as noted. Put seasoning, sea pepper and salt in a bowl and blend.
  2. Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in depth. Sprinkle each side of the chicken with the seasoning mixture that is Italian.
  3. Heat a large skillet over moderate heat and add ghee.
  4. Once hot, add the chicken to the pan (you might need to cook the chicken in two batches depending on the size of your pan). Cook, without bothering for 3-4 minutes, until a nice crust has formed. Flip and cook another 3-4 minutes until the chicken is cooked through.
  5. While the chicken is cooking, whisk together chicken broth and arrowroot starch.
  6. Remove chicken from the skillet and set aside. Lower the heat to moderate.
  7. Add more ghee if desired and add the garlic and shallot to the pan. Cook, stirring for 1-2 minutes.
  8. Add coconut milk, chicken broth, sun dried tomatoes and basil to the pan. Stir to combine, scraping up any browned bits from when your own poultry was cooked by you remaining.
  9. Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for about 5 minutes, or until the chicken is fully cooked.
  10. When the chicken is almost finished, add in the spinach. You might have to add it in in batches. Stir the spinach in until wilted.
  11. Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with chopped parsley (optional).

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