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

This Creamy Tuscan Chicken Skillet is an easy one-pan dinner made full of flavor with Whole30-friendly ingredients. It's Paleo and Keto, too!
4.58 from 7 votes
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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
  • 1/2 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.