Creamy Tuscan Chicken
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!
Servings: 4 people
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!
