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keto tuscan chicken

Keto Tuscan Chicken

Prep Time 10 mins
Cook Time 20 mins
Servings 6


  • 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


  • Start with seasoning 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 it for 6-8 minutes on each side until it turns to brown. Remove chicken and put it on a plate.
  • Add additional oil if necessary. On medium heat cook the onions over a low to medium heat until onions are soft, then add garlic, stir and cook for another 45 seconds.
  • Add the chicken broth, 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. Time to add the chicken back to the skillet and simmer another 2 minutes.
  • Serve it along with cauliflower rice, roasted potatoes, or with zucchini noodles.


Calories: 368Kcal; Fat: 25g; Cholesterol: 111mg; Carbs: 12g; Saturated Fat: 10g