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This Creamy Tuscan Chicken Skillet is an easy one-pan dinner made full of flavor with Whole30-friendly ingredients.
Quick and easy dinners are my favorite kind of make. Dinners that are healthy and easy PLUS full of flavor. My Tuscan chicken dinner is a great combination of savory, spicy, and creamy.
I'm so excited to be sharing one of my new recipes with all of you here on Mary's blog! I'm Ana, the foodie behind Ana Ankeny – Healthy Recipes. I love sharing what I've been creating in the kitchen to feed my crew. All of my recipes are gluten-free & dairy-free with a hefty dose of Paleo & Whole30! I hope you enjoy them too!
WHAT YOU NEED FOR THIS RECIPE:
- Avocado oil
- Red onion
- Garlic cloves
- Chicken breasts
- Sun-dried tomatoes
- Canned coconut milk
- Chicken broth
- Spinach
- Fresh thyme & basil
HOW TO MAKE THIS ONE-PAN MEAL:
In a skillet over medium heat, add the avocado oil, red onion, and minced garlic. Stir and cook for 1 minute. Add the chicken breasts and fresh thyme and cook over medium heat for 10 minutes. Turn the chicken breasts over and cook for another 10 minutes, or until cooked through.
In a medium mixing bowl, combine the canned coconut milk, chicken broth, salt, and pepper. Whisk together until coconut milk cream has mixed into chicken broth nicely. Pour into the skillet with the chicken. Add the sun-dried tomatoes, spinach, and fresh basil. Cook for 5 minutes or until a soft boil has begun. Serve and enjoy!
I hope you love this Creamy Tuscan Chicken Skillet! Thanks for reading and be sure to come check out my blog for more healthy, delicious recipes! – Ana
Creamy Tuscan Chicken Skillet
Ingredients
- 2 tbsp avocado oil
- 1 medium red onion, peeled and sliced
- 6 cloves garlic, minced
- 4 chicken breasts
- 4 oz jar sun-dried tomatoes
- 1 13.5 oz can full fat coconut milk
- 1 cup chicken broth
- 1 tsp sea salt
- ½ tsp ground pepper
- 3 cups raw spinach
- 4 basil leaves
- 3-5 sprigs fresh thyme
Instructions
- In a skillet over medium heat, add the avocado oil, red onion, and minced garlic. Stir and cook for 1 minute. Add the chicken breasts and fresh thyme and cook over medium heat for 10 minutes. Turn the chicken breasts over and cook for another 10 minutes, or until cooked through.
- In a medium mixing bowl, combine the canned coconut milk, chicken broth, salt, and pepper. Whisk together until coconut milk cream has mixed into chicken broth nicely. Pour into the skillet with the chicken. Add the sun-dried tomatoes, spinach, and fresh basil. Continue to cook over medium heat for 5 minutes or until a soft boil has begun.
- Serve. Store leftovers in a covered container in the fridge for up to 4 days.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Another great recipe from Mary!! This was so good and so easy. And great heated up the next day.
Thanks Maggie!
Agree with other reviews, mine also came out white and runny. The flavors were there, but I think a thicker sauce would’ve been better.
I made this and the color is totally different – white instead of the pretty orange in the pic. It is also pretty watery. Haven’t tried it yet – it may still taste wonderful. Any suggestion on what to do differently next time/
Just made this tonight for the first time and it was a hit! Paired it with linguini for the kiddos and added a little bit of cheese to make it creamier but otherwise stuck to the recipe. Thanks again for a great, quick and easy weeknight meal!
I love most of Mary’s blog recipes, but this wasn’t my favorite. I can’t pinpoint what it was exactly, but the flavor combination didn’t do it for me! The sundried tomatoes very much dominated the dish and I would have liked more flavor from the basil and coconut milk.
Delicious! Just made it to serve over rice and it is amazing. A nice light, healthy meal. Thank you for sharing.