This Creamy Tuscan Chicken is a quick and delicious one pan meal. Easy on cleanup but not skimping on flavor, you'll be sure to add this to your meal rotation!
Try the Creamy Tuscan Shrimp or Creamy Tuscan Sausage version of this one pan chicken dinner too!
Ingredients for Tuscan Chicken
- Olive oil
- Chicken
- Onion
- Garlic
- Arrowroot Powder
- Almond Milk
- Broth
- Mustard
- Lemon Juice
- Rosemary
- Oregano
- Basil
- Parsley
- Salt
- Sun Dried Tomatoes
- Spinach
- Artichoke Hearts (optional)
Substitutions/Variations
- If you don't need this to be dairy free, feel free to use butter in place of the oil!
- Along those lines, use dairy milk instead of almond. I prefer raw milk!
- If you don't have arrowroot powder on hand, use Cassava flour or Tapioca powder. The texture may change slightly, but overall it will come out very similar.
- If you have Italian seasoning, use that instead of gathering all the various herbs.
How to Make
Heat 2 Tbsp. oil in a Dutch oven or large skillet over medium heat. Add the chopped chicken and cook, stirring frequently, until the internal temperature reaches 165F degrees, about 12-15 minutes.
Remove the chicken and set aside. Drain the juices.
Sauté the onion in more olive oil, then once they just start to soften after a couple of minutes add the garlic and continue to sauté until everything is softened.
Add in the arrowroot powder, stirring constantly to allow it to mix with the oil and coat the onion and veggies.
Next, add the milk slowly, stirring the whole time. The key is to let it thicken and simmer in between each addition. Repeat the same process with the broth.
Lower the heat back to medium and add in the mustard, lemon juice, and spices. Mix thoroughly.
Add in the sliced chicken, sun dried tomatoes, and spinach. Stir to evenly coat everything and let the spinach wilt.
Serve and enjoy!
How to Serve
This is a Whole30 and Paleo friendly recipe, so if those things matter to you, I like to serve this over Whole30 mashed potatoes! Comfort food at it's finest!
Here are some other suggestions:
- Gluten Free Pasta
- Zoodles
- Sweet Potato Noodles
Tips for a One Pan Tuscan Chicken
Make sure to pat dry the spinach before adding it to the pan, as the excess water can thin out the sauce.
If for whatever reason the sauce is not thick enough, thicken it with a slurry! Mix together 1 part arrowroot to 2 parts cold water, and pour it into the sauce, stirring rapidly.
Tools Needed for this Dairy Free Dinner Recipe
You really don't need any fancy items! Here's a run down:
- You'll need a knife and cutting board to prep the veggies.
- You'll need a wooden spoon or the like to mix everything.
- Lastly you'll need a nice big skillet or dutch oven to cook everything in.
I love my Lodge Cast Iron Dutch Oven! Fun fact, I won it during a Lodge Instagram live during the Covid shutdown of 2020!
I really like the size and how well it holds the heat. I also love how easy it is to clean up!
FAQ's
Tuscan chicken sauce is usually based on a roix and is flavored with Italian herbs, broth, and salt. This one is gluten free too!
Check above for more ideas, but probably the most common way is to serve this with pasta. Make it gluten free!
Scroll up to see the ingredient list! The main components are the chicken and the sauce.
Tuscan chicken is chicken flavored in a creamy sauce with spinach.
Creamy Tuscan Chicken
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Large Skillet or Dutch Oven
- 1 Mixing Spoon
Ingredients
- 5 Tbsp. olive oil split, butter works if not Whole30
- 1 lb chicken breast or tenders chopped into bite sized pieces
- 1 onion sliced
- 5 cloves garlic minced
- 3 Tbsp. arrowroot powder
- 1 cup almond milk dairy is fine if not Whole30
- 1 cup broth
- 1 Tbsp. mustard
- 1 tsp. lemon juice
- ¼ tsp. rosemary
- ½ tsp. oregano
- ½ tsp. basil
- ½ tsp. parsley
- 1 tsp. salt more or less depending on how salty your broth is
- ¾ cup sun dried tomatoes julienned
- 1 bunch spinach chopped (or half a bag)
- 1 8 oz. jar of marinated artichokes optional, read labels for Whole30 compatibility
Instructions
- In a large skillet or Dutch oven, heat 2 Tbsp. olive oil over medium heat.
- Cook the chicken for about 10-15 minutes, or until they register 165F degrees. Set aside and drain the juices and oil.
- Heat the remaining 3 Tbsp. olive oil in the pan. Sauté the onion slices for 2 minutes or until they start to soften, then add in the garlic and cook 3 more minute, stirring frequently.
- Stirring rapidly, add in the arrowroot powder until it's all mixed into the oil and the onion and garlic are coated.
- Slowly pour in the milk, stirring rapidly. Allow it to thicken and start to simmer before each addition. Repeat the same process with the broth.
- Turn down the heat to medium and stir in the mustard, lemon juice, and spices.
- Add in the sliced chicken, sun dried tomatoes, spinach, and artichokes if using. Stir to coat and mix evenly, allowing the spinach to wilt. Enjoy!
More Whole30 and Paleo Recipes to Try
Did you make this recipe? Let me know in the comments below how it came out, and how you served it!
Feel free to take a picture and tag me on Instagram @thecleanhappylife!
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