One Pot Creamy Tuscan Chicken (Paleo, Keto, Whole30)

Tuscan Chicken with spinach and sun-dried tomatoes in coconut milk sauce made in just one skillet! This easy paleo-friendly recipe is dairy-free, low-carb, keto, and whole30 compliant. PLUS it has show-stopping flavor!

Crispy yet tender chicken cooked to perfection in a creamy sauce with cherry tomatoes, sun-dried tomatoes, spinach, and basil? Throw in perfectly toasted gluten-free bread with a slathering of butter and a self-driving vehicle, and our lives are complete!

This is where dreams come to flourish.

For those of you who love your animal protein, this simple, straight-forward skillet chicken recipe is crazy easy to prepare and results in mouth-watering rustic flavor. One bite, and you’ll be transported to the romantic rolling hills of the Italian countryside. 

Recipe Highlights:

  • Made in one pot or skillet
  • Dairy-free yet creamy
  • Crispy, finger lickin good tender chicken
  • Gluten-free, grain-free
  • Paleo
  • Keto
  • Low-Carb
  • Low-FODMAP
  • Whole30

Let’s stop talking about it and make it already!

How to Make Creamy Tuscan Chicken:

Heat the avocado oil in a cast iron skillet to medium heat.

Sprinkle the chicken with sea salt, paprika, and oregano. Place chicken on the hot skillet skin-side down. Cook 7 minutes, flip, then cook another 7 minutes, until both sides are crispy and browned.

Remove the chicken from the skillet and place on a plate. Drain the fat from the skillet.

Add the coconut milk, spinach, cherry tomatoes, sun-dried tomatoes, chopped basil and sea salt. Stir well and bring mixture to a full boil. Cook 3 to 5 minutes.

Add the chicken back into the skillet and return to a full but gentle boil. Cover the skillet with a lid and cook 35 to 45 minutes, or until chicken is cooked through.

Serve with your favorite side dishes and enjoy!

Recipe Adaptations:

  • If you don’t follow a Low-FODMAP diet, add ⅓ cup chopped onion and 4 cloves garlic. If adding onion and garlic, saute them in the skillet after browning the chicken and before adding the coconut milk.
  • Don’t like coconut milk? Swap it out for heavy cream or half & half.
  • Add your favorite herbs, like parsley, sage, rosemary and thyme! And oregano 😉
  • Add ¼ cup dry white wine if you enjoy cooking with alcohol!

You May Also Love:

I hope this easy chicken recipe is as much of a staple in your household as it is in mine! Enjoy!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Creamy Tuscan Chicken

Course: Main Course
Cuisine: American
Keyword: baked chicken, keto, low-carb, paleo, whole30
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6 servings
Author: Julia

One-Skillet Creamy Tuscan Chicken with sun-dried tomatoes is a healthy paleo, keto, whole30 dinner recipe

Print

Ingredients

  • 1 Tbsp avocado oil
  • 3 lbs bone-in skin-on chicken thighs or boneless thighs
  • 1 1/2 tsp paprika
  • 1 1/2 tsp dried oregano
  • 1 tsp sea salt to taste
  • 1/2 cup full-fat canned coconut milk
  • 3 cups baby spinach
  • 1 cup cherry tomatoes
  • 1/3 cup sun-dried tomatoes drained
  • 1/2 cup fresh basil

Instructions

  1. Heat the avocado oil in a cast iron skillet to medium heat. Sprinkle chicken with sea salt, paprika, and oregano. Place chicken on the hot skillet skin-side down. Cook 7 minutes, flip, then cook another 7 minutes, until both sides are crispy and browned. Remove the chicken from the skillet and place on a plate. Drain the fat from the skillet.

  2. Add the coconut milk, spinach, cherry tomatoes, sun-dried tomatoes, chopped basil and sea salt. Stir well and bring mixture to a full boil. Cook 3 to 5 minutes.

  3. Add the chicken back into the skillet and return to a full but gentle boil. Cover the skillet with a lid and cook 35 to 45 minutes, or until chicken is cooked through.

  4. Serve with your favorite side dishes and enjoy!

Never Miss a Post!

Comments

    1. Julia Post author

      Hi Mike!

      Yes, chicken breasts won’t require as much cook time. I would brown the breasts for 3 to 5 minutes per side (just until it begins turning golden-brown), and cook it covered for 20 to 30 minutes, as opposed to the recommended 35 to 45. The chicken is cooked through when it reaches 165 degrees F 😀 Let me know how it turns out!

      Reply
  1. Margaret D Sax

    I just made this, it wasn’t that hard and it tastes delicious. Thank you so much I’m so glad it is FODMAP as well.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.