Creamy Tuscan Chicken

 

If you're looking for a tasty, one skillet dinner, this one is delicious!  It's full of flavor, packed with veggies, and even the kiddos love it!  It can be pretty versatile too as far as what kind of chicken you use.  I prefer boneless, skinless thighs.  They have TONS of flavor, they crisp up nice, and they cook a bit faster than boneless skinless breasts.  But use was you have, just adjust your cooking time accordingly.

1.5-2lbs boneless, skinless chicken thighs

2 tablespoons coconut oil

sea salt and pepper

1 tsp. garlic powder

1 tsp. onion powder

1 onion, chopped

1 head of garlic, minced

2 tablespoons arrowroot powder

1 cup chicken broth

1 can full fat coconut milk

1 tablespoon spicy brown mustard 

3 tablespoons nutritional yeast

2 tsp. Italian seasoning 

1 tsp. sea salt

1/2 tsp. black pepper

2/3 cup sun dried tomatoes, roughly chopped

2 large handfuls of baby spinach

cauliflower rice, cooked and seasoned with salt

Season the chicken with sea salt, pepper, garlic powder, and onion powder.  Heat a large skillet over med-low heat, add the coconut oil, and cook the chicken thighs for 5-7 minutes per side until golden brown and cooked through.  Remove the chicken from the skillet and set aside on a plate.

Add additional coconut oil if needed and add the onions to the skillet.  Cook the onions until they're soft, then add the minced garlic and cook for an additional minute.

Whisk in the arrowroot powder and then add the broth and coconut milk.  Stir to combine.  

Add the mustard, nutritional yeast, Italian seasoning, salt, and pepper.  Cook and stir over medium-high heat until it starts to thicken.  Taste and adjust seasoning as necessary.

Add the tomatoes and spinach.  Cook until the spinach is wilted and the tomatoes have softened.  Add the chicken back to the skillet and simmer for 2-3 minutes.  

Serve over seasoned cauliflower rice.