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Close-up of a seared chicken thigh served in a rich, creamy sauce with wilted spinach and sun-dried tomatoes: Creamy Tuscan Chicken Thighs with Spinach.

Creamy Tuscan Chicken Thighs with Spinach

This recipe provides instructions for preparing creamy Tuscan chicken thighs with spinach. It is designed for quick meal preparation and serves as a simple family dinner option.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken thighs boneless and skinless
  • 1 Tbsp coconut oil plus additional if needed
  • 1 pinch Sea salt and pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 1 Tbsp tapioca flour or arrowroot
  • 1 cup chicken bone broth
  • 1/2 cup coconut milk full fat, blended before adding if needed
  • 1/2 Tbsp stone ground mustard
  • 1 1/2 Tbsp nutritional yeast optional
  • 1 tsp Italian seasoning blend
  • 1/4 tsp sea salt or to taste
  • 1/8 tsp black pepper or to taste
  • 2/3 cup sun dried tomatoes roughly chopped
  • 1 1/2 cups baby spinach roughly chopped

Equipment

  • Large skillet
  • Plate

Method
 

  1. Season the chicken with sea salt, pepper, garlic powder, and onion powder.
  2. In a large skillet, add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in the center. Remove chicken and set aside on a plate.
  3. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds.
  4. Whisk in the tapioca flour or arrowroot, then add the broth and coconut milk. Stir to combine, then stir in the mustard, nutritional yeast, Italian seasoning, sea salt, and pepper.
  5. Cook and stir over medium-high heat until the sauce starts to thicken.
  6. Add the spinach and sun-dried tomatoes and allow the mixture to simmer until the spinach is wilted and the tomatoes are softened. Add the chicken back to the skillet and simmer another 2 minutes.
  7. Serve over cauli rice, zucchini noodles, or with roasted potatoes.

Notes

You can serve this dish over cauliflower rice, zucchini noodles, or roasted potatoes.

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