Creamy Tuscan Chicken
One-Skillet Creamy Tuscan Chicken with sun-dried tomatoes is a healthy paleo, keto, whole30 dinner recipe
Servings: 6 servings
Calories: 425kcal
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
- 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.
- 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!
Nutrition
Serving: 1of 6 | Calories: 425kcal | Carbohydrates: 4g | Protein: 38g | Fat: 28g | Fiber: 1g | Sugar: 2g