One pan Tuscan Chicken
Equipment
- 1 Skillet
Ingredients
- 2 lbs Boneless skinless chicken thighs
- 1 small onion chopped
- 4-6 cloves garlic minced or sub for 1 tsp garlic powder
- 1 1/2 Tbsp flour
- 2 cups chicken bone broth May need to use more
- 1 cup coconut milk or heavy cream
- Squirt of dijon mustard
- 1 tsp Italian seasoning blend sub for herbs de provence
- sea salt and pepper to taste
- Handful of sun dried tomatoes roughly chopped
- baby spinach roughly chopped 3 large handfuls
- Pat of Butter Optional
- Sliced Bell pepper optional
Instructions
- Season the chicken with sea salt, pepper. In a large warm skillet, add Oil (coconut, Olive or Avocado). Add the chicken, be sure to not over crowd the pan. May need to do in batches. Cook the chicken thighs on medium-high heat for about 5-7 minutes on each side or until they are browned and internal temp reads 165 degrees (they will continue to cook in the next steps). Remove chicken and set aside on a plate.
- Add additional oil if necessary and cook the onions over medium heat until soft, stirring in the garlic.
- Whisk in the 1 1/2 TBSP flour (optional- add a pat of butter) then add 2 cup s broth and 1 cup coconut milk/heavy cream. Stir to combine. It will thicken over time.
- Stir in the mustard and Italian seasoning. Add additional sea salt and pepper to taste. Add back in the chicken thighs. Cook and stir over medium heat until it starts to thicken to your liking about 5 mins. If too thin, add additional tbsp flour. If too thick, add additional coconut milk/cream or broth.
- Add the spinach and sun-dried tomatoes and allow mixture to simmer over low heat until spinach is wilted. Serve with pasta, zoodles, or mashed potatoes.
Notes
Add additional broth or cream/coconut milk to your liking.