Creamy Whole30 Tuscan Chicken with Artichokes
Inspired by Cheryl Malik
Servings
Original recipe makes 6 servings
Description
A healthy and creamy Tuscan chicken dish with artichokes, perfect for a Whole30 or paleo diet. This dairy-free Italian-inspired recipe is loaded with spinach, sun-dried tomatoes, and artichoke hearts. Quick and easy for a weeknight dinner.
Ingredients
- salt (to taste)
- {amount} tablespoon avocado oil (plus more as needed)
- {amount} tablespoon ghee (or butter, or avocado oil; see Notes)
- {amount} shallots (minced; approximately ½ cup)
- {amount} cloves garlic (minced)
- {amount} 13.5-ounce can coconut cream (or full-fat coconut milk; unsweetened)
- {amount} packed cups fresh spinach
- {amount} cup sun-dried tomatoes (sliced)
- {amount} 14-ounce can quartered artichoke hearts (drained)
- {amount} large chicken breasts (uniformly sized; approximately 2 pounds)
Equipment
- Large skillet
- Plate
Instructions
-
1
Liberally season both sides of each chicken breast with salt.
-
2
Heat avocado oil in a large skillet over medium-high heat until hot and shimmering.
-
3
Place chicken breasts in the skillet and cook for 5 to 6 minutes per side until browned and firm, then transfer to a plate and set aside.
-
4
Clean any browned or burnt residue from the skillet, return to heat, and lower the heat to medium.
-
5
Add ghee to the skillet and let it melt, then add minced shallots and garlic.
-
6
Cook while stirring constantly until fragrant, approximately 30 to 60 seconds.
-
7
Pour in coconut cream and stir well.
-
8
Add spinach, sun-dried tomatoes, and artichoke hearts. Stir well and let the sauce simmer until well combined and slightly thickened, about 5 minutes.
-
9
Return the chicken to the skillet and turn 2 to 3 times to coat in the sauce.
-
10
Serve warm with roasted potatoes, cauliflower rice, zucchini noodles, or spaghetti squash.