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+ servings
4.25 from 4 votes
Creamy Tuscan Chicken
Prep Time
10 mins
Cook Time
45 mins

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

Course: Main Course
Cuisine: American
Keyword: baked chicken, keto, low-carb, paleo, whole30
Servings: 6 servings
Author: Julia
  • 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
  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!