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Creamy Tuscan Chicken

Creamy Tuscan Chicken
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Dive into the delightful flavors of Creamy Tuscan Chicken! This dish brings the taste of Italy to your home, featuring tender chicken breasts swimming in a creamy sauce with sun-dried tomatoes, fresh spinach, and fragrant herbs. It’s comforting, quick to make, and perfect for both busy weeknights and special gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz. each)
  • 1 teaspoon fine sea salt (plus more to taste)
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon black pepper (plus more if needed)
  • 3 tablespoons extra virgin olive oil (divided)
  • ½ medium yellow onion, chopped
  • 1 garlic clove, minced
  • ½ cup sun-dried tomatoes, packed in olive oil, drained and chopped
  • 1 cup full-fat unsweetened coconut milk, blended for smoothness
  • ½ cup chicken broth
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon red pepper flakes
  • 3 cups fresh spinach
  • 2 tablespoons chopped fresh herbs (like basil, parsley, or thyme)

Instructions

  1. Prep the Chicken: Start by patting the chicken breasts dry with paper towels. This helps them brown nicely! Season both sides with salt, Italian seasoning, and black pepper.
  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the chicken breasts. Cook them for about 5 minutes without moving them—let them get a nice golden crust! Flip and cook for another 5 minutes until browned on both sides. Once done, remove them from the skillet and set aside.
  3. Sauté Aromatics: In the same skillet, add the last tablespoon of olive oil. Throw in the chopped onion and a pinch of salt, sautéing for about 5 minutes until the onion is soft. Add the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant. (Be careful not to burn the garlic!)
  4. Make the Sauce: In a bowl, whisk together the coconut milk, chicken broth, and nutritional yeast. Pour this mixture into the skillet, scraping up any tasty brown bits stuck to the bottom. Those bits add tons of flavor!
  5. Add Spinach and Tomatoes: Stir in the sun-dried tomatoes and spinach. Keep stirring until the spinach wilts down into that creamy goodness.
  6. Combine Everything: Return the chicken to the skillet, along with any juices that collected on the plate. Coat each piece in the sauce and let it all simmer together for a couple of minutes to heat through.
  7. Serve: Just before serving, sprinkle with your fresh herbs for a burst of flavor!

Notes

Serving Suggestions:
This dish is fantastic served on a bed of creamy polenta or fluffy mashed potatoes to soak up all that luscious sauce. Pair it with a light salad for some freshness on the side.

Tips & Tricks:

  • Want an extra kick? Deglaze your pan with a splash of white wine after sautéing the onions for added depth.
  • If you like it spicy, feel free to toss in some extra red pepper flakes!

Storage & Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. When you’re ready to eat, gently reheat it over low heat on the stove to keep the chicken juicy. You can even freeze this dish for up to 3 months; just thaw it overnight in the fridge before warming it up.

Find it online: https://paleo.recipes/creamy-tuscan-chicken/