CREAMY TUSCAN SKILLET CHICKEN

  I am so dang excited for you to make this Creamy Tuscan Skillet Chicken!  It’s full of flavor, family friendly, and oh so easy to whip up! You might even think you are in Tuscany! 

  This is one of my new favorite meals to cook up for us during the week. Like I mentioned earlier, this dish is a cinch to cook up (hello one skillet) and makes for fantastic leftovers.  I’ll just do a little choppity chop of the chicken and throw it over some greens for a mixing bowl salad!  If you follow me on Instagram you know that the ONLY way to eat a salad is in a giant mixing bowl.  The bigger the better! 

  Anyway, lets get back to this deliciousness!  I used boneless skinless chicken breasts, but you can use your favorite…thighs would be fantastic with this!  Preferably not skin on as it won’t get super super crispy. Plus you are gonna want to douse the chicken in all the sauce!  

There are a couple different types of sun-dried tomatoes.  You can usually find them in a jar, or they come in a bag.  I prefer the ones in a jar.  They aren’t as dry and are WAY better in my opinion!  I love serving this with a side of roasted broccoli!  The broccoli should take just as long as the chicken takes to cook up, about 25 minutes!  I like to roast my broccoli at 400 degrees F for about 20-25 minutes! 

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CREAMY TUSCAN SKILLET CHICKEN

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 6

Ingredients

• 6 boneless skinless chicken breasts
• 3 tbsp avocado oil
• 1 1/2 ts
• sprinkle of salt and black pepper
• Tuscan Sauce
• 3 tbsp ghee
• 1/2 cup chicken broth
• 1/2 cup coconut milk
• 1 jar sun-dried tomatoes
• 2 cloves garlic, minced
• 2 tbsp capers
• 10 fresh basil leaves, chopped
• 2 cups spinach leaves
• OPTIONAL: artichoke hearts

Instructions

1. Heat up your avocado oil in a large skillet.
2. Add your chicken and sprinkle with salt, pepper, and oregano. Cook over medium high heat, about 8 minutes per side if the chicken is large.
3. Remove the chicken and set aside.
4. Turn heat up and in the same skillet add in the butter and chicken broth. Stir to de-glaze the pan. Once all the chicken bits have come off the bottom of the pan, add in the minced garlic, coconut milk, sun-dried tomatoes, capers, and fresh basil.
5. Stir to combine and let simmer for 10 minutes, stirring occasionally.
6. After 10 minutes stir in the spinach leaves. Mix until wilted.
7. Lastly, add the chicken back into the pan and cook until heated through!

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Made it?  Let us know how it turned out in the comments!

 Whole30: yes

Paleo: yes