This creamy, healthy Tuscan chicken recipe is a super flavorful one-pot dinner with plenty of garlic, delicious sun-dried tomatoes, and an alfredo-inspired cream sauce.
If you love Italian food - you will LOVE this Creamy, Healthy Tuscan Chicken Recipe! It just might be one of the best recipes I've ever eaten!
It is incredibly flavorful with sauteed garlic, sun-dried tomatoes, and an alfredo cream sauce. I like to serve it over zucchini noodles, transforming it into a to-die-for low-carb pasta dish.
Plus, it's a one-pot dinner that comes together quickly for an easy weeknight dinner.
It also fits a variety of diets because, depending on how you make it, it can be:
- Paleo
- Dairy-free
- Low-carb
- Keto
- Whole30
- Gluten-Free
- Grain-Free
Frequently asked questions
No problem at all! Simply replace the coconut cream with heavy cream or sour cream, and replace the nutritional yeast with shredded parmesan cheese.
This recipe is already low-carb, having only nine net carbs per serving. However, the primary source of carbs is sun-dried tomatoes, so to make this dish more keto-friendly, reduce the number of sun-dried tomatoes.
Ingredients
Here are the simple ingredients for the creamy alfredo-inspired sauce:
- Coconut Cream - Adds a creamy finish. Use heavy cream if you are not dairy-free.
- Chicken Broth - Thins out the cream and add flavor.
- Sea Salt, Oregano, Basil, Pepper, Garlic Powder, Red Pepper - Italian seasonings.
- Lemon Juice - Brightens up the flavor.
- Nutritional Yeast - If you're not dairy-free, use grated parmesan cheese
And here are the rest of the ingredients:
- Boneless Skinless Chicken Thighs - I recommend using chicken thighs or tenderloins. However, chicken breasts can be substituted. If using chicken breasts, cut them in half. If the halves are extra-thick, cover the chicken with plastic wrap. Using the flat side of a mallet, pound them until they are no more than 1 inch thick.
- Salt, Pepper, Onion Powder, Garlic Powder - Seasoning for the chicken.
- Garlic - Seasoning for the sauce.
- Sun-Dried Tomatoes - Use the oil-packed sun-dried tomatoes from a jar.
- Baby Spinach - The leaves wilt down, adding color, flavor, and nutrition.
- Xanthan Gum Or Starch - Thickens the sauce. Use xanthan gum for low-carb and keto. Otherwise, use tapioca flour, arrowroot flour, or cornstarch.
- Zucchini Noodles - optional for serving.
💭Top Tip: For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours, then scoop out the cream. I only recommended Thai Kitchen, Sprouts, and Native Forest brands. Other brands may not separate well or leave an aftertaste.
Easy instructions
Step #1: Season the chicken, cook it, and set it aside.
Step #2: Saute the garlic. Once fragrant, add sauce ingredients and heat over medium-high heat for 3 to 5 minutes or until slightly thickened.
Step #3: Add the spinach and sun-dried tomatoes. Allow to simmer until spinach is wilted, and tomatoes are softened.
Step #4: Thicken with xanthan gum or starch.
💭Top Tip: Always mix xanthan gum with a small amount of oil or melted butter and mix starches with cold water before adding to sauces to keep them from clumping.
Step #5: Stir in the chicken and serve.
Serving suggestions
- Pasta Or Rice: For low-carb, keto, paleo, and whole30, serve over cauliflower rice, palmini noodles, or zucchini noodles. If you don't follow a special diet, serve over any noodles or rice you prefer!
- Salad: A side salad with balsamic vinaigrette, ranch dressing, or a Caesar salad (Patreon Recipe). Or this simple tomato salad from Healthy Seasonal Recipes would be delicious, too!
- Bread: I love these easy almond flour dinner rolls and keto cornbread recipes, but use any bread you prefer.
- Vegetables: Roasted asparagus and skillet green beans are my go-to.
Or, if you're looking for more main dishes, here are some of my favorites:
Or this Chicken Leg Quarters recipe from Food Doodles, Buffalo Chicken Casserole from The Clean Eating Couple, and Chicken Dijon from Real Balanced look delicious, too!
Storage instructions
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat, heat in a pan on the stovetop over medium heat and heat until warmed through.
Variations
- Add olives for a Mediterranean flavor.
- Finish with fresh Parmesan Cheese.
- Swap out the spinach for heartier green, such as Kale or arugula, for a peppery taste.
- Add different herbs and seasonings, such as thyme and rosemary.
Top tips and substitutions
- I highly recommend using chicken thighs or tenderloins instead of chicken breasts. If using chicken breasts, cut them in half. If the halves are extra-thick, cover the chicken with plastic wrap. Using the flat side of a mallet, pound them until they are no more than 1 inch thick.
- For the coconut cream, I only recommended Thai Kitchen, Sprouts, and Native Forest brands. Other brands may not separate well or leave an aftertaste.
- If you're not dairy-free, use heavy whipping cream instead of coconut cream and ¼ cup of grated parmesan cheese instead of the nutritional yeast.
- This recipe's main source of carbs is sun-dried tomatoes, so to make it lower-carb and keto, you can simply reduce the sun-dried tomatoes.
If you’ve tried this Healthy Creamy Tuscan Chicken or any other recipe on the blog, please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Creamy, Healthy Tuscan Chicken
Ingredients
- 6 to 8 Boneless Skinless Chicken Thighs
- Salt - to taste (around ½ to 1 tsp.)
- Pepper - to taste (around ¼ to ½ tsp.)
- 1 tsp. Onion Powder
- 1 teaspoon Garlic Powder
- 2 Tbsp. Avocado Oil - or oil of choice
- 3 Cloves Garlic - minced
- 4 oz Sun-Dried Tomatoes - chopped and well-drained
- 1 ½ cups Baby Spinach - chopped
- 6-8 Zucchini Noodles - optional, for serving
Sauce:
- ½ Cup Coconut Cream - or heavy cream if not dairy-free
- 1 Cup Chicken Broth
- ½ tsp. Sea Salt
- ½ teaspoon Dried Oregano
- ½ tsp. Dried Basil - plus more for sprinkling
- ⅛ tsp. Ground Black Pepper
- Dash of Garlic Powder
- ¾ tsp. Fresh Lemon Juice
- Pinch or 2 of Ground Cayenne Pepper - add more if you want it spicy
- 2 Tbsp. Nutritional Yeast - or grated Parmesan if not dairy-free
- ¼ tsp. Xanthan Gum - OR 1 tablespoon starch (arrowroot or tapioca for paleo and whole30) mixed with 1 tablespoon cold water
- ½ tsp. Oil or Melted Butter - for mixing with xanthan gum
Instructions
- Add all of the sauce ingredients EXCEPT the xanthan gum or tapioca to a medium-sized bowl and set aside.
- Season both sides of the chicken with salt, pepper, onion powder, and garlic powder.
- Heat the avocado oil over medium-high heat in a large skillet.
- Once heated, add the chicken and cook on both sides for 4 to 5 minutes, or until cooked through. Do not overcrowd the skillet, cook in batches if needed. Set aside and cover with foil to keep warm.
- In the same pan, add additional oil if needed (I didn't need to add any) and add the garlic. Cook for 15 to 30 seconds or until garlic is fragrant - being careful not to let it burn!
- Stir in the sauce and heat over medium-high heat for 3 to 5 minutes, or until slightly thickened.
- Add the spinach and sun-dried tomatoes. Allow to simmer until spinach is wilted and tomatoes are softened. In a small bowl, combine the xanthan gum with oil or melted butter (or combine the starch with cold water). Add the mixture to the sauce while stirring constantly to thicken. Taste and add more salt if needed.
- Add chicken back to the skillet and simmer until heated through. Serve over cauliflower rice or zucchini noodles and enjoy!
Add Your Own Notes
Video
Notes
- Leftovers can be stored in the fridge for up to 5 days. Store separately from the zucchini noodles. The zucchini noodles are best eaten the same day
- I highly recommend using chicken thighs or tenderloins instead of chicken breasts. If using chicken breasts, cover the chicken with plastic wrap. Using the flat side of a mallet, pound them until they are no more than 1 inch thick. If the chicken is extra thick, cut them in half lengthwise to make two breasts out of one.
- For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I only recommend Sprouts, Native Forest, and Thai Kitchen brands because others may not separate well or leave an aftertaste.
- This recipe's main source of carbs is sun-dried tomatoes, so to make it lower-carb and keto, you can reduce the sun-dried tomatoes.
- Be sure to drain the sun-dried tomatoes really well, or the sauce will be oily.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Jen Eccleston says
This has my mouth watering!
Cassidy says
Thanks Jen! Yeah, this is one of my favorites 🙂
-Cassidy
Tessa@TessaDomesticDiva says
my sister made this and loved it, so I threw it on the menu too! Yum!! I decided to throw boiling water over the cashew directly, along with my sundried tomatoes (my were dry, not packed in oil), and a couple cloves of garlic. I then blended the whole thing. Really good dinner, thanks Cass!
Cassidy says
YAY Tessa, I'm happy you and your sister liked it so much! Thanks for your feedback 🙂
Jess @ Crunchy Hot Mama says
This sounds delish! It's always nice to find dairy-free cream sauces 🙂 I swear I need to invest in a 100 pounds of cashews just to create all these dairy-free recipes!
Cassidy says
Yeah, I buy a ton of raw cashews every time they go on special at Sprouts. I can usually get them for around $4 a Lb!!!
-Cassidy
Jillian Hudson says
This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-jan-20-15/
Tessa@TessaDomesticDiva says
Looks like a great dinner Cass, featuring it this week!
Cassidy says
Thanks so much Tessa 🙂