Creamy Tuscan Chicken with Spinach, Artichokes & Sundried Tomatoes

Creamy Tuscan Chicken with Spinach, Artichokes & Sundried Tomatoes

This Creamy Tuscan Chicken is a quick and easy one-pot meal that will become one of your favorite dinners! Gluten free, dairy free, keto and paleo friendly.

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Course: dinner

Cuisine: Mediterranean

Keyword: chicken, mediterranean chicken

Prep Time: 5

Cook Time: 30

Total Time: 35

Calories: 220kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 Frying pan

Ingredients

1 tbsp olive oil
2 chicken breasts
2 cloves garlic
1 onion or 4 shallots diced
1/2 cup sundried tomatoes chopped
1 can artichokes in water (398 mL) drained and chopped *see suggested substitution below
3 cups spinach
1 can coconut milk (398 mL)

Instructions

Heat a little olive oil in a pan over medium heat. Sear chicken until it's golden brown on both sides. Set chicken aside.
In the same pan, add a bit more olive oil if needed. Sauté the chopped onions and minced garlic until they're soft and fragrant.
Toss in the sundried tomatoes and chopped artichoke hearts. Let them cook for a few minutes.
Add fresh spinach, and cook until it wilts.
Place the seared chicken back into the pan. Pour in the coconut milk. Stir everything together.
Let the dish simmer until the chicken is cooked through.

Notes

Swap artichokes for mushrooms. Dice up a 225 g package of your favourite type of mushrooms (~1.75 cup).

Nutrition