Creamy Tuscan Chicken is a delicious and healthy one-pan meal you can prepare and have on the table in under 30 minutes! With tender chicken, fresh spinach, marinated artichokes, sun-dried tomatoes in a creamy dairy-free lemony sauce.
I am currently trying not to eat any gluten, sugar, or dairy for one month. It has been a little hard at times because I love bread, sweets, and creamy things. But recipes like this one really help me to feel full and satisfied. Which has definitely been a struggle.
As I was debating whether or not to put lemon juice and zest in this recipe. But then I had a memory of these lemons I saw when I went to Pompeii, Italy years ago.
Woah! Have you ever seen anything like it? Some of them are literally as big as my head! After thinking about these gigantic lemons in Italy, I figured my Tuscan chicken recipe definitely needs some lemon! And it’s a subtle lemon flavor that adds great flavor to the dish. And pairs so nice with spinach, artichokes, and sun-dried tomatoes.
Ingredients
I am using full-fat coconut milk for this recipe. You can substitute 1 cup cream or half and half if desired. Which will make for a thicker sauce.
I prefer marinated artichokes in oil and sun-dried tomatoes with herbs for this recipe. It adds a nice herby flavor.
How to Make Tuscan Chicken
- Season the chicken with salt and pepper then add it to the hot pan. Cook the chicken on both sides until cooked through with no pink. Set aside.
- Reduce heat then add more oil if needed (I had oil leftover from the chicken). Add garlic, cook until fragrant. Add Spinach and saute until wilted.
- Pour in coconut milk, lemon juice, and zest. Stir.
- Add the artichokes and tomatoes. Stir.
- Add chicken back to the pan and heat everything.
- Once heated, serve.
Tips/Variation
- Bone-in, skin-on chicken thighs or chicken breasts can be used for this recipe. They likely will have a longer cook time.
- If you don’t use marinated artichokes and sun-dried tomatoes, you may want to add 1/2 tsp Italian herb seasoning to get a similar herb taste.
- Not a coconut milk fan or just don’t have it available? Just substitute with 1 cup half and half or heavy cream.
Serving Suggestions
This dish is great by itself or you can serve with orzo, pasta, or spaghetti squash.
More Dinner Recipes
Creamy Tuscan Chicken
Equipment
- Large pan or skillet
Ingredients
- 2 tbsp avocado or olive oil
- 2-2½ pounds boneless, skinless chicken thighs
- salt and pepper to taste
- 2 cloves garlic minced
- 3 cups fresh spinach packed
- 1 can coconut milk full-fat
- 1 lemon zest and juice
- 1 cup artichokes, marinated chopped
- ½ cup sun-dried tomatoes, marinated chopped
Instructions
- Heat a large pan on medium-high heat.Sprinkle chicken with salt and pepper. Add oil to the heated skillet then add the chicken.
- Cook chicken until cooked through with no pink. Transfer chicken to a clean plate and set aside.
- Reduce heat to medium. Add more oil if needed then add garlic. Cook until fragrant.Add spinach and saute until wilted.
- Pour in coconut milk, lemon juice, and zest. Stir. Stir in artichokes and sun-dried tomatoes. Add chicken back into the pan.Cook until everything is heated. Serve.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
Great recipe and mouthwatering too! My kids love chicken, going to try it soon
Thank you Bjha, hope your kids love it!
this is an amazing recipe.
looks yummy and easy to prepare.
thanks for sharing this awesome one!
Thanks Hari, I love that this recipe is both easy and healthy!