Paleo Tuscan chicken is creamy, super tasty, and a perfect dish for weeknights, and it is also keto-friendly. Boneless chicken thighs are seared and cooked with a creamy sauce, sun-dried tomatoes, and spinach. Tuscan chicken is dairy-free, paleo and keto diet-friendly.
One-Skillet Dinner
Paleo Tuscan chicken one-skillet pot dinner recipe and the simple thought of itself relax me when I know I can make a delicious dinner in just one skillet, even in my chaotic life. I am sure many of the ladies there can relate to it.
Definitely, I need more such delicious one-skillet meals in my life as it gives me hope that I can prep a great dinner even if it is 9 pm without getting stressed out.
Apart from being paleo and keto-friendly, it is also a low-carb recipe with the only carb source being the sun-dried tomatoes. If you want to reduce the carbs level further, please use fewer sun-dried tomatoes.
I have picked chicken thighs to make this dish instead of chicken breasts. Breasts are the best option if you are ‘breading’ your chicken. Another reason to go with chicken thighs is that they cook faster, and the crispiness and taste are way better than the chicken breasts.
I have used a combination of chicken bone broth, coconut milk, and some tapioca to thicken the sauce. To reduce the flavor of coconut milk, add a little ground mustard and nutritional yeast.
For those sensitive to coconut flavor, add a little bit more tapioca to thicken. But I urge you to try the recipe as it is written, as the coconut flavor is minimal!
Let’s make the One-skillet Tuscan chicken:
It’s time to make this delicacy. Pick your chicken and skillet, and get ready to throw this recipe in your dinner menu.
FAQs
Can I use full-fat dairy instead of coconut milk for a richer sauce?
Yes, heavy cream can be used for a richer, more traditional Tuscan sauce if you’re not avoiding dairy.
How can I ensure this dish stays keto-friendly?
Be mindful of the carb content in onions and sun-dried tomatoes, and measure your ingredients carefully.
What if I don’t have tapioca flour or arrowroot?
You can use xanthan gum or even skip the thickener altogether and reduce the sauce longer.
Can I add Parmesan cheese to this recipe?
Yes, Parmesan can be added for extra flavor if you’re including dairy in your keto diet.
Is this recipe suitable for a Paleo diet as well?
Yes, as written, it is Paleo-friendly due to the use of grain-free thickeners and dairy-free milk.
What are the best side dishes for Keto Tuscan Chicken?
Keto-friendly sides like cauliflower mash, steamed vegetables, or a fresh salad work well.
Can leftovers be reheated?
Yes, gently reheat on the stove or in the microwave, adding a little extra broth or coconut milk if needed.
Can I make this dish in an Instant Pot or slow cooker?
Yes, but the steps will differ. For the Instant Pot, use the sauté function before pressure cooking, and for the slow cooker, add the dairy-free milk and thickeners near the end.
How long does this dish last in the fridge?
Stored in an airtight container, it can last up to 3-4 days in the fridge.
Can I use dried herbs instead of fresh?
Yes, dried herbs work, but use one-third of the amount since they are more potent than fresh.
Keto Tuscan Chicken - Paleo & Low Carb
Savor the rich flavors of this Paleo-friendly creamy chicken skillet, infused with garlic, sun-dried tomatoes, and a hint of mustard.
Ingredients
- 1.5 lbs chicken thighs boneless and skinless
- 1 tablespoon coconut oil plus additional if needed
- Sea salt and pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 small onion chopped
- 4 cloves garlic minced
- 1 tablespoon tapioca flour or arrowroot
- 1 cup of chicken bone broth
- 1/2 cup coconut milk full fat blended before adding if needed
- 1/2 tablespoon stone-ground mustard
- 1 1/2 tablespoon nutritional yeast optional
- 1 teaspoon Italian seasoning blend
- 1/4 teaspoon sea salt or to taste
- 1/8 tsp black pepper or to taste
- 2/3 cup sun-dried tomatoes roughly chopped
- 1 1/2 cups baby spinach roughly chopped
Instructions
- Season the chicken thighs with pepper, garlic, sea salt, and onion powder.
- Add the chicken thighs and coconut oil in a large skillet on medium heat for 6-8 minutes on each side until it turns brown. Remove the chicken and put it on a plate.
Add additional oil if necessary. On medium heat, cook the onions over low to medium heat until onions are soft, then add garlic, stir, and cook for another 45 seconds.
Add the chicken broth and coconut milk, and whisk in the tapioca or arrowroot. Combine all and then stir in yeast, mustard, Italian seasoning, pepper, and sea salt. Cook and stir on medium-high heat until the texture starts to thicken.
Add spinach and sun-dried tomatoes and allow it to simmer until spinach is wilted and tomatoes are softened. Add the chicken back to the skillet and simmer for another 2 minutes.
Serve it with cauliflower rice, roasted potatoes, or zucchini noodles.
Nutrition Information:
Serving Size: per servingAmount Per Serving: Calories: 400 kcalTotal Fat: 27gSaturated Fat: 14gCholesterol: 140mgSodium: 500mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 30g