Creamy Tuscan Chicken (Edit recipe)

Who agrees that there is just something very comforting about a pan full of chicken in a dreamy sauce? Well this one skillet Creamy Tuscan Chicken has all the best flavors like sun dried tomatoes, fresh spinach and garlic with most tender and juicy chicken making this sauce savory and delicious! We like it over my Whipped Mashed Potatoes but it would be delicious over cauliflower rice or hearts of palm "spaghetti". We rarely have leftovers with this one!

10 minutes

35 minutes to 40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	494
Fat:	42 g
Carbohydrates:	6 g
Protein:	23 g
Cholesterol:	95 g
Sodium:	191 mg
Fiber:	2 g
Sugars:	4 g
Calculated for total recipe.

by Penny's Primal

View original recipe

Serves: 4-5

Ingredients

4-6 skin on Chicken Thigh, bone-in
3 Tbsp Extra Virgin Olive Oil
1 cup Chicken Bone Broth
1 cup Coconut Cream, (refrigerated can)
6 cloves Garlic, minced
1 Yellow Onion, small, diced
6-8 pieces fresh Basil, (6-8 leaves)
5 oz Spinach, fresh
1/2 cup Sun Dried Tomatoes, slivered (not in oil)
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oil in a large skillet.
Pat chicken dry with paper towels and sprinkle with salt and pepper.
Place skin side down in pan and do not touch for 8 minutes or till skin is golden and crispy.
Flip and cook 8 minutes longer.
Move chicken pieces to a plate.
Drain all but 2 tbsp of fat.
Sauté onions till translucent.
Add garlic, stirring one minute.
Add bone broth and coconut cream (using hard white part) and stirring till combined.
Add chicken back to pan skin side up.
Add sun dried tomatoes.
Simmer 15 minutes.
Add spinach and stir till wilted.
Add basil
Salt and pepper to taste.
Enjoy!