Creamy Tuscan Chicken

Loaded with artichokes, sun-dried tomatoes, and spinach this dinner is packed full of flavour and the coconut milk makes an oh-so-creamy dairy-free sauce. Not to mention it is super easy to make. It's healthy, whole30, keto-friendly, gluten-free, and grain-free.. This is the ultimate chicken dinner to impress anybody you are cooking for!

You can serve this dinner as it is or accompany it with mashed potatoes, roasted potatoes, cauliflower rice, green beans, or roasted spaghetti!

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CHEF NOTES:

• I use bone-in, skin-on chicken thighs for this recipe to achieve maximum flavour but you can also use chicken breasts or chicken thighs without the bone but the cook time will be different for both pieces of meat.

• Don't throw away the oil that the sun-dried tomatoes are in. You can add this to other dishes or add balsamic vinegar to it and dip bread in the sauce. It's absolutely delicious!

• Use fresh spinach. Frozen spinach contains a lot of water and will make this dish too watery.

• This recipe uses bone broth but you can substitute it for water

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Creamy Tuscan Chicken Dinner

Serves 2 - 4 people

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INGREDIENTS

• 4 bone-in, skin-on chicken thighs

• salt & pepper to taste (omit pepper if you are following an AIP diet)

• 2 tablespoons avocado oil, lard, butter, ghee or coconut oil

• 1 medium onion (approximately 3/4 cup), chopped

• 3 cloves of garlic, minced

• 1/2 cup of sun-dried tomatoes, sliced

• 1 14-ounce can artichoke hearts, drained and chopped

• 1 13.5-ounce can of full-fat coconut milk, unsweetened and nothing added to it

• 1/4 cup chicken bone broth

• 2 packed cups of fresh spinach

INSTRUCTIONS

1. Take the chicken out of the fridge for about 20 minutes before you are ready to cook.

2. Place chicken on a plate and pat dry with paper towel. Liberally season the chicken all over with salt and pepper.

3. Heat the fat you desire in a large skillet over medium-low heat. Once oil is hot, place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch, brown, and crispy.

4. Flip the chicken, then cook for about another 12-15 minutes, until the chicken is cooked through. Remove from pan on to a plate and set aside.

5. Turn the heat to medium and add the onions to the pan. Cook, stirring once in a while until onions and soften, 4 - 6 minutes. Add in garlic and stir constantly, until fragrant which should take 30 - 60 seconds.

6. Add the sun-dried tomatoes, artichoke hearts, coconut milk, and bone broth to the pan and bring the heat up to medium-high just until the sauce starts to simmer. Lower the heat, stir well, then allow sauce to simmer until well combined and slightly thickened, approximately 8 minutes. Add the spinach and cook for another 2 minutes until the spinach has wilted. Return chicken to skillet and enjoy!

I love to see when people create the recipes I publish. If you make this dinner, please take a picture and tag me on instagram @dinewithivana