This Creamy Tuscan Chicken recipe is a quick dinner idea your family will love! Pan seared chicken nestled in a creamy garlic white wine sauce with spinach and burst tomatoes. This tuscan chicken recipe is a restaurant quality dinner that’s ready in 30 minutes!
Some of my other favorite Chicken dishes are my Cilantro Lime Chicken with Avocado Salsa and these Easy Chipotle Chicken Tacos with Pineapple Salsa!
Creamy Tuscan Chicken
Ok. Today’s recipe I am completely and utterly obsessed with. I think I’ve eaten it 3 days in a row and I’m perfectly ok with that. Why three days in a row? Well, my husband was gone the week I made this so it was just me and the kids eating it. hehe.
If you’ve made my Tuscan Salmon that you’re going to LOVE this recipe too. Why? Because it’s basically the same recipe minus the protein. I subbed chicken for salmon in this dish. Honestly, that’s the best part about this recipe. You could even use shrimp, bay scallops or pork if you wanted. This recipe is so versatile. It’s also crazy easy to make because it’s another one pan meal and done in 30 minutes.
So let’s recap. It’s your dream meal! Mkay.
What makes something Tuscan?
Tuscan style cooking doesn’t use complicated ingredients or elaborate cooking methods because honestly, they’re not needed. Instead tuscan style cooking uses fresh, high-quality ingredients that bring out the natural flavors in each dish, simple or not. That’s exactly what this dish is! Simple everyday ingredients for one amazing flavorful finish!
How to make Creamy Tuscan Chicken
- Season both sides of chicken with salt and pepper.
- Heat a large skillet to medium high heat. Add avocado oil to the pan and then chicken breast. Sear chicken for 4-5 minutes per side.
- Remove from pan and set aside. Then immediately add butter to the pan with minced garlic and saute for 30 seconds, stirring the entire time.
- Add in onions and saute until translucent, about 2 minutes. Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
- Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press them with a spoon to make them burst.
- Next add in spinach and saute until wilted down, about 2 minutes.
- Pour in the coconut milk. Stir and simmer for 3-4 minutes. Then add lemon juice and fresh basil. Stir to combine.
- Place the chicken back in the pan and serve!
Can You Freeze Tuscan Chicken?
Honestly, I wouldn’t recommend freezing this dish. The texture of the spinach and tomatoes will change drastically and become mushy. I recommend eating it same day or will keep in the refrigerator for 3-4 days if stored in an air tight container.
Is This Creamy Tuscan Chicken Recipe Keto?
Yes! This dairy free Creamy Tuscan Chicken Recipe is in fact keto. It is high in fat, protein and low in carbohydrates. You’ll absolutely love it!
I served this meal with roasted asparagus and for the kids on a bed of spaghetti. Let’s just say it was devoured by all parties. The sauce it’s absolutely delicious because it’s flavor layered upon flavor. Anytime you deglaze a pan to capture all the goodness stuck on the bottom of the pan, you know it’s gonna have a good ending. Plus the chicken is incredibly tender! This will definitely be one of those repeat meals.
It would actually be a great recipe to make if you have company as well. It’s simple to make but definitely a show stopper because the colors and flavor pop.
I can’t wait to hear what you think. Tag me on the GRAM if you make it! I’d love to re-share! Bon Appetit friends!
What goes with Creamy Tuscan Chicken?
- Roasted Asparagus
- Baked Caprese Tomatoes
- Parmesan Herb Microwave Spaghetti Squash
- Roasted Tomato Bruschetta with Whipped Goat Cheese
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Easy Creamy Tuscan Chicken – pan seared chicken nestled in a creamy garlic white wine sauce with spinach and burst tomatoes.
Ingredients
- 1 lb. boneless skinless chicken breast, thinly sliced
- salt & pepper
- 1 tablespoon avocado oil
- 2 tablespoons unsalted butter ( or ghee for dairy free)
- 4 garlic cloves, minced
- 1/2 cup diced sweet onion
- 1/3 cup dry white wine
- 1/8 teaspoon red pepper flakes
- 2 cups cherry tomatoes
- 2 cups baby spinach
- 1 cup full fat coconut milk
- 1 tablespoon lemon juice
- 1/4 cup fresh basil, chiffon
Instructions
- Season both sides of chicken with salt and pepper.
- Heat a large skillet to medium high heat.
- Add avocado oil to the pan and then chicken breast. Sear chicken for 4-5 minutes per side.
- Remove from pan and set aside.
- Then immediately add butter (or ghee) to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
- Add in onions and saute until translucent, about 2 minutes.
- Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
- Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
- Next add in spinach and saute until wilted down, about 2 minutes.
- Pour in the coconut milk. Stir and simmer for 3-4 minutes.
- Then add lemon juice and fresh basil. Stir to combine.
- Place the chicken back in the pan and serve!
Nutrition
- Serving Size: 1 chicken breast + sauce
- Calories: 306
- Sugar: 4 g
- Sodium: 203 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 56 mg
Keywords: creamy tuscan chicken, tuscan chicken, tuscan chicken recipe, easy chicken recipe, keto chicken recipe, easy keto recipes, skillet chicken, pan seared chicken breast, one skillet meals, one pan meals, seared chicken
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Paleo
Low Carb
Vegetarian
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Whole30
This was soooo delicious. It packed so much flavour and I really didn’t expect it to be so tasty as the ingredients are so simple!
I made it with mashed potato which worked really well but rice or pasta would go well too
★★★★★
Love!! Simple and easy yet delicious! So glad you enjoyed it!
Ugh! I forgot to buy basil. Should I just use more of the spinach?
You can use dried basil if you have it on hand. Just adjust your amount. The ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
What can I sub for the white wine? And can I use lower fat coconut milk if I need less fat?
You can substitute white wine with chicken broth. Yes, you can use a lower fat coconut milk.
Absolutely LOVE this recipe. The only thing I would do differently is add more spinach because we like spinach.
Love it! We love spinach too!
This recipe was yummy!! Everyone loved it! I made chicken thighs and sausage tortellini and left the sauce on the side so you had a choice what to eat it with. Will make it again to go with salmon. Thanks for the recipe!,
★★★★★
YUMMY! This sauce pairs so great with so many dishes!
Ghee is still dairy, it’s literally clarified butter.
It is still technically diary, however those that have dairy intolerance (like my husband) can use it. And it is permittable with both the paleo and whole30 diet.
Ahhh absolutely delicious. I used boneless chicken thighs and finished them off in the oven. Served with jasmine rice & baked broccoli – everyone loved it!
★★★★★
I am so glad you loved it! Perfect combo with the jasmine rice!
I’ve made this recipe a handful of times now and it never disappoints!!! I have even altered it a bit by adding asparagus as well. It’s such a wonderful, easy, healthy meal! Thank you!
★★★★★
YES! This is one of my favorites! Always a hit! Thanks for the 5-Star review!
Oh my gosh, this is AWESOME!! I did not add lemon juice or basil. Served this with garlic and olive oil angel hair pasta.
My son and his girlfriend (both foodies) loved this. Not kids both in their 50’s and she is Italian. Definitely making again.
★★★★★
What a huge compliment! I am so happy it was a hit! And thank you for the 5-Star review!
This is a delicious recipe! It’s bursting with tomato tang, deep spinach umami, and bright lemon flavor. The coconut milk gives the sauce a rich, creamy texture without a strong coconut flavor. It was a cinch to prepare, too! I served it over white rice and got rave compliments.
That said, I’d like to suggest a few modifications to the recipe as written. After searing the chicken at medium-high, the pan is very hot and likely to burn the garlic. I suggest lowering the heat to medium and sauteing the onions first. Once they are nearly done and the pan has cooled a bit, then add the garlic for the last 30 seconds.
The 2 tbs of butter/ghee, plus the 1 tbs of avocado oil was just too much oil for my taste. Personally, I would use maybe half as much butter next time. I also happened to have coconut cream on hand, rather than coconut milk, and it worked out wonderfully and produced a silky-smooth sauce. I think I will continue to use that, though I’m sure it increases the fat content.
★★★★
I am so happy you enjoyed this recipe! It is always on of my go-to for dinner parties!