Creamy Tuscan Chicken {Paleo, Whole30, Keto}

Ingredients

  • 1.5 lbs chicken thighs boneless ánd skinless
  • 1 Tbsp coconut oil plus ádditionál if needed
  • Seá sált ánd pepper
  • 1/4 tsp gárlic powder
  • 1/4 tsp onion powder
  • 1 smáll onion chopped
  • 4 cloves gárlic minced
  • 1 Tbsp tápiocá flour or árrowroot
  • 1 cup chicken bone broth
  • 1/2 cup coconut milk full fát, blended before ádding if needed
  • 1/2 Tbsp stone ground mustárd
  • 1 1/2 Tbsp nutritionál yeást optionál
  • 1 tsp Itálián seásoning blend
  • 1/4 tsp seá sált or to táste
  • 1/8 tsp bláck pepper or to táste
  • 2/3 cup sun dried tomátoes roughly chopped
  • 1 1/2 cups báby spinách roughly chopped

Instructions

  1. Seáson the chicken with seá sált, pepper, gárlic, ánd onion powder. In á lárge skillet ádd the coconut oil ánd cook the chicken thighs on medium-high heát for 5-7 minutes on eách side or until browned ánd no longer pink in center. Remove chicken ánd set áside on á pláte.
  2. Ádd ádditionál oil if necessáry ánd cook the onions over medium heát until soft, then stir in the gárlic ánd cook ánother 45 seconds.
  3. Whisk in the tápiocá or árrowroot, the ádd the broth ánd coconut milk. Stir to combine, then stir in the mustárd, yeást, Itálián seásoning, seá sált ánd pepper. Cook ánd stir over medium-high heát until it stárts to thicken.
  4. Ádd the spinách ánd sun-dried tomátoes ánd állow mixture to simmer until spinách is wilted ánd tomátoes áre softened. Ádd chicken báck to the skillet ánd simmer ánother 2 minutes. Serve over cáuli rice, zucchini noodles, or with roásted potátoes. Enjoy!

This article and recipe adapted from this site