Go Back
–+ servings
Overhead view of four Chicken thighs made in the Tuscan Chicken manner in a black skillet
Print Recipe
5 from 19 votes

Creamy Garlic Tuscan Chicken

This delicious creamy chicken recipe with spinach, garlic, and sun dried tomatoes makes a great 30 minute family dinner. This recipe is also great for low carb or Paleo type diets.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: after dinner drink, lunch, Main Course Chicken
Cuisine: American-Italian
Servings: 4
Calories: 493kcal
Author: Marisa Franca @ All Our Way

Ingredients

  • 4 Chicken Thighs Bone-in, skin removed
  • 1 Tablespoon Coconut oil May substitute olive oil
  • Salt and Black pepper
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 3 Cloves Garlic minced
  • ½ cup Onion diced
  • 1 Tablespoons All-Purpose Flour may substitute almond flour
  • 1 cup Chicken bone broth may use vegetable broth or chicken broth
  • ⅔ cup Heavy Cream may use Full fat Coconut Milk
  • 1 teaspoon Spicy Brown Mustard
  • 1 Tablespoon Parmesan cheese may substitute Nutritional Yeast
  • 1 teaspoon fresh Thyme leaves removed from stem
  • ⅔ cup Sun Dried Tomatoes roughly chopped
  • 1 cup Baby Spinach roughly chopped

Instructions

  • Season the chicken thighs with salt and pepper, onion powder, and garlic powder.
  • Add the coconut oil to a medium sized skillet (about 8-10 inches) and turn on the heat to medium.
  • When heated add the seasoned chicken pieces and cook about 8 minutes per side, until no pink remains.
  • Transfer the chicken pieces to a plate and put to the side.
  • Add the diced onion and cook until translucent. Add the garlic and cook 2 more minutes.
  • Add the all-purpose flour (or the almond flour) and mix well into the onion and garlic.
  • Pour in the chicken bone broth and the heavy cream (or coconut milk). Stir well until completely combined. Add the mustard, parmesan cheese (or nutritional yeast), and fresh thyme.
  • When the sauce starts to bubble turn down and simmer until the sauce starts to thicken.
  • Add the sun dried tomatoes and spinach. Stir well and when the spinach wilts add the chicken back to the skillet. Warm through and turn off the heat.
  • Serve with your favorite pasta or alongside your chosen vegetable/side.

Nutrition

Calories: 493kcal | Carbohydrates: 17g | Protein: 23g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 404mg | Potassium: 1032mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1571IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 3mg