Creamy, delicious, and so full of flavor! This Tuscan Chicken Skillet is perfect to share with the family for a weeknight meal. It also reheats really well for the perfect meal prep idea! Seasoned chicken thighs are seared to perfection and smothered in a creamy, garlicy sauce. Yum!!

Print Recipe

Creamy Tuscan Chicken Skillet

Course

Dinner, Lunch, Main Dish

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

30 minutes

Servings

people

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 6 tsp avocado oil divided
• sea salt and black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 large shallot chopped
• 5 garlic cloves minced
• 1 TBSP almond flour
• 1 cup chicken bone broth
• 1/2 cup full fat coconut milk Unsweetened, blend before using if needed
• 1/2 tbsp ground mustard
• 1 1/2 TBSP nutritional yeast optional
• 1 tsp Italian seasoning blend
• 2/3 cup sundried tomatoes no sugar added, be sure to check the label
• 1 1/2 cups fresh chopped spinach

Course Dinner, Lunch, Main Dish Prep Time 10 minutes Cook Time 20 minutes Passive Time 30 minutes Servings people Ingredients 1 1/2 lbs boneless skinless chicken thighs 6 tsp avocado oil divided sea salt and black pepper 1/2 tsp garlic powder 1/4 tsp onion powder 1 large shallot chopped 5 garlic cloves minced 1 TBSP almond flour 1 cup chicken bone broth 1/2 cup full fat coconut milk Unsweetened, blend before using if needed 1/2 tbsp ground mustard 1 1/2 TBSP nutritional yeast optional 1 tsp Italian seasoning blend 2/3 cup sundried tomatoes no sugar added, be sure to check the label 1 1/2 cups fresh chopped spinach

Instructions

1. Season both sides of the chicken thighs with salt, pepper, garlic powder, and onion powder.
2. Heat 4tsp of avocado oil in a large skillet set over medium-high heat. Once the oil is hot, add in the seasoned chicken thighs and cook for 5-7 minutes per side or until browned and no longer pink in the center (you can cut a couple pieces open to check). Remove the chicken from the pan and set aside on a plate.
3. Add in 2 more tsp of avocado oil to the hot pan. Add in onions and cook until soft, about 4-5 minutes. Add in minced garlic and stir another minute.
4. Sprinkle the almond flour evenly over the onions and garlic and stir to coat. Add in bone broth and coconut milk. Stir to combine.
5. Add in ground mustard, nutritional yeast, salt, pepper, and Italian seasoning. Simmer over medium-high heat until sauce thickens, stirring occasionally.
6. Add in chopped spinach and sundried tomatoes. Allow the sauce to continue to simmer until the spinach is wilted and tomatoes are softened.
7. add chicken back to the skillet, cover with sauce, and allow to simmer another 2-3 minutes. Enjoy!

Recipe Notes

1 serving is 3ox of chicken with about 1/3 cup sauce. Each serving contains 1 protein and 1 fat

 

This chicken is perfect over some spaghetti squash, zoodles, or cauliflower rice, or cauliflower mashed potatoes!

 

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