Creamy Tuscan Chicken (Whole 30)

 From: Paleo Running Momma

Ingredients:

• 1.5 lbs chicken thighs boneless and skinless
• 1 Tbsp coconut oil plus additional if needed
• Sea salt and pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 small onion chopped
• 4 cloves garlic minced
• 1 Tbsp tapioca flour or arrowroot (I used almond flour)
• 1 cup chicken bone broth
• 1/2 cup coconut milk full fat, blended before adding if needed
• 1/2 Tbsp stone ground mustard
• 1 1/2 Tbsp nutritional yeast (optional)
• 1 tsp Italian seasoning blend
• 1/4 tsp 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

Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate.

Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds.

Whisk in the tapioca or arrowroot, then add the broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, sea salt and pepper. Cook and stir over medium-high heat until it starts to thicken.

Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add chicken back to the skillet and simmer another 2 minutes. Serve over cauli rice, zucchini noodles, or with roasted potatoes. Enjoy!

Verdict:

Thumbs up! I don't normally cook with chicken thighs and I remember why... they're so fatty! Yes, they were cheap, but I had to trim a ton of fat off. I'd rather just buy breast cutlets next time for this recipe. The sauce, though, I was LOVING! I was a little surprised because I don't like coconut anything, so I was afraid the coconut oil and milk would be too much in this recipe. I couldn't pick out that flavor at all though. I really liked the tanginess of the sundried tomatoes. I think they added a lot to the recipe. All in all, very good, and I will probably make again, although I will half the recipe next time because I could see me doing this for a nice lunch for myself the next time I cook it.