This Tuscan chicken skillet is a flavorful and nourishing one-pan meal made with chicken, spinach, sundried tomatoes, and a creamy sauce. It’s dairy-free, paleo, whole30, and can be made AIP.

Tuscan Chicken

What is Tuscan Chicken?

Tuscany is a region in Italy that is known for a variety of flavors, dishes, and ingredients. I studied abroad in Florence in college, and trust me… the food is amazing. This Tuscan chicken is a one-pan meal made with a creamy sauce, garlic, spinach, and sundried tomatoes.

When I shared my recipe for Tuscan Shrimp, not only was the recipe a huge hit, but I got tons of questions if you could make it with chicken. So, I wanted to share a version of my Tuscan Shrimp made with chicken! This one-pan meal is dairy-free, paleo, whole30 and can be made AIP.

What I Love About This Tuscan Chicken

It’s a simple one-pan meal

Protein, veggies, and a creamy sauce all in one pan? Heck yes!

It’s made a creamy, easy sauce

Who doesn’t love a creamy sauce? This sauce is super easy to make and is totally dairy-free!

How to make this Tuscan Chicken Skillet

  • Prep the sauce: Combine the coconut milk, arrowroot starch, lemon juice, and nutritional yeast and whisk well. Set aside.
  • Brown the chicken: Using a large skillet, heat the 2 tbsp of oil over medium-low heat. Add the chicken and season. Cook for about 4-5 minutes or until the chicken begins to lightly brown. Flip and cook for another 4-5 minutes. Set aside.
  • Combine the sauce and chicken: Add the garlic to the pan and cook for 2-3 minutes or until fragrant. Pour in the coconut milk mixture and bring to a low simmer, allowing the sauce to thicken. Add the chicken back to the skillet and stir to coat the chicken in the sauce. Cover and allow to simmer until the chicken is cooked through and reaches an internal temperature of 165 F. Once the chicken is cooked, add the spinach and stir to allow to wilt.
  • Serve: Top the skillet with fresh parsley, basil and remove from the heat. Serve with a side of your choice.

Tuscan Chicken Skillet

What can you serve with this Tuscan Chicken Skillet?

This can easily be enjoyed as a one-pan meal, but you can also serve it with a pasta of your choice such as gluten-free pasta, zucchini noodles, or spaghetti squash.

Can you omit the coconut milk?

If you tolerate recipe, heavy creamy would be a great sub! If not, you can try something like almond milk, though it would be a lot thinner of a sauce.

Can you leave out the nutritional yeast?

The nutritional yeast makes the recipe taste cheesy. You can leave it out, but it will have less of a cheesy flavor. I suggest adding more garlic to compensate for the flavor.

The Ingredients for This Tuscan Chicken Skillet

Chicken breast

You can also use chicken thighs!

Coconut milk, broth, nutritional yeast, and arrowroot starch

These are the main ingredients in the creamy sauce.

Spinach and sundried tomatoes

You can easily leave out the sundried tomatoes for AIP.

 

Tuscan Chicken

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Tuscan Chicken Skillet


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Tuscan chicken skillet is a flavorful and nourishing one-pan meal made with chicken, spinach, sundried tomatoes, and a creamy sauce. It’s dairy-free, paleo, whole30, and can be made AIP.


Scale

Ingredients

  • 1 cup full-fat coconut milk
  • 1/4 cup chicken broth
  • 1 tsp arrowroot starch
  • Juice of half a lemon
  • 1 tbsp nutritional yeast
  • 3 tbsp olive oil, divided
  • 1 lb chicken breast
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 cloves garlic, minced
  • 2 cups spinach
  • 1/4 cup sundried tomatoes (omit for AIP)
  • 1 tbsp parsley, chopped
  • 1 tbsp basil, chopped

Instructions

  1. Combine the coconut milk, broth, arrowroot starch, lemon juice, and nutritional yeast and whisk well. Set aside.
  2. Using a large skillet, heat the 2 tbsp of oil over medium-low heat. Add the chicken and season. Cook for about 4-5 minutes or until the chicken begins to lightly brown. Flip and cook for another 4-5 minutes. Set aside.
  3. Add the garlic to the pan and cook for 2-3 minutes or until fragrant.
  4. Pour in the coconut milk mixture and bring to a low simmer, allowing the sauce to thicken.
  5. Add the chicken back to the skillet and stir to coat in the sauce. Cover and allow to simmer for another 5-7 minutes or until the chicken is cooked through and reaches an internal temperature of 165 F.
  6. Once the chicken is cooked, add the sundried tomatoes and spinach. Stir to allow the spinach to wilt.
  7. Top the skillet with fresh parsley, basil and remove from the heat. Serve with a side of your choice.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: One Pan
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 360
  • Fat: 25.8g
  • Carbohydrates: 5.7g
  • Fiber: 1.3g
  • Protein: 28.5g

Keywords: Tuscan Chicken

Tuscan Chicken Skillet