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!
- 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
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.
Calories: 420kcal, Carbohydrates: 21g, Protein: 54g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 1148mg, Potassium: 2048mg, Fiber: 5g, Sugar: 12g, Vitamin A: 2486IU, Vitamin C: 29mg, Calcium: 88mg, Iron: 4mg