This Creamy Tuscan Chicken is Dairy Free, Paleo and Whole30 friendly and is so easy to make.
Traditionally, Tuscan Chicken is made using full fat dairy cream. But, if you are here, you're probably looking for a more healthy option or you are lactose intolerant.
This recipe for Tuscan Chicken is also a great option for Whole30iers. If you have no idea what Whole30 is, that's ok. If you want to learn more about Whole30, start here.
Whether you are on a round or not I guarantee that you will love the salty, sweet and tanginess of this Creamy Tuscan chicken recipe!
Tips and Tricks for this Creamy Garlic Tuscan Chicken
Fresh Garlic or Garlic Powder
I've tried both fresh garlic and garlic powder when making this recipe. Unfortunately, powdered garlic gets lost in this recipe as it is quickly over powered by the apple cider vinegar and the coconut milk.
In this recipe you can't beat fresh garlic if you have it on hand.
Fresh Chicken or Frozen
The reality is that we all live busy lives. So why not make dinners quick and easy? You can definitely use frozen chicken. Just thaw it out overnight in the fridge.
Using boneless chicken breast or chicken breast pieces in this creamy Tuscan chicken recipe will make prepping this meal even quicker. Especially if you want to put the chicken pieces over spaghetti or spaghetti squash.
I've made this twice now, and both times I've used frozen chicken. The first time I used chicken breast pieces. It turned out ok. The second time I made it, I used leg and thigh pieces and it actually tasted a lot more flavorful.
Of course you can use fresh chicken pieces to make this recipe if you have them on hand.
Whether you use fresh or frozen, consider removing the skin off the chicken. This makes eating it a lot healthier and easier than having to cut away the chicken skin while you eat.
The cream sauce used for this creamy Tuscan chicken recipe is 100% dairy free. In fact, it's canned coconut cream. Now, you can also use coconut milk from a can, not the one you drink, though.
But, be careful because the coconut cream get's added just before serving. Pour the coconut cream in the saucepan, warm it up but don't let it come to a boil because it will break and look awful!
I've made this Creamy Tuscan Chicken with both coconut milk and coconut cream and honestly couldn't see or taste the difference. So both work well in this recipe.
The first time I made this I added a little bit too much coconut milk to the pan and it came out soupy. The second time I made it I was careful not to put so much coconut cream. It actually tasted more flavorful the second time because the coconut didn't drown out the flavors of the chicken, sun-dried tomatoes or spinach.
If you are not following the Whole30 program, you can use regular 35% or full fat dairy cream. In addition to regular cream some good quality Parmesan Cheese would also add great flavor as in the traditional recipe.
Lastly, I also make an effort to buy organic coconut milk because it's free from pesticides.
About the chicken broth - I didn't use chicken broth to make this the second time. I found that it wasn't necessary to add more liquid and the chicken didn't need any additional flavor.
The chicken broth really isn't necessary, but I have added it in the recipe in case you prefer to add it. Just remember to cook down the liquid before you add the cream.
Sundried Tomatoes and Greens
This Creamy Tuscan Chicken recipe calls for Sun-dried Tomatoes. I found that another great ingredient to include is Kalamata olives. It doesn't matter whether you include one or both of these ingredients. Either one ingredient will give you a great tasting salty bite to the chicken recipe.
I've also used green peas in place of the spinach in the past. So depending on what you have on hand, either one of these ingredients works very well with this Creamy Tuscan Chicken as a "green" option.
In fact, any leafy, green or other type of vegetable works well. Just be careful that you adjust the recipe for cook time or adding or taking away water or chicken broth. You need to be especially careful if you are adding a vegetable that let's out water, like mushrooms.
And, if you want to add more vegetables, consider putting this chicken and sauce drippings over spaghetti squash or cauliflower rice.
Leftovers and Storage
I haven't personally had leftovers of this chicken recipe before so I can't really speak to how the cream sauce holds up and heats up.
Store leftovers in a microwave safe bowl in the refrigerator for not longer than 3 days.
Pin for Later here
- 200 ml coconut cream or coconut milk (or 35% dairy cream if you are not on Whole30)
- 1 kg chicken pieces (6 to 8 pieces)
- ½ red onion, diced
- 4 garlic cloves, minced
- 6 Kalamata olives
- 5 sundried tomatoes, cut in strips
- 1 cup of cherry tomatoes sliced in half (optional)
- 4 tbsp olive oil (or fat of your choice)
- ½ tsp Italian Seasoning (or oregano)
- 1 cup of chicken broth (optional)
- salt and pepper to taste
- ½ cup apple cider vinegar
- 2 cups of spinach (or green peas or any green vegetable)
- ½ Parmesan Cheese (omit if you are on Whole30)
- Heat olive oil in pan. Sautee tomatoes, onion and garlic.
- Place chicken in pan and season with salt, pepper. Sear the chicken and then flip over.
- Season other side.
- Add apple cider vinegar and if you are including Chicken Broth, add it now. Let cook for 5 minutes covered.
- Add sundried tomatoes.
- If adding green peas add them now. (Wait if adding spinach) Turn down heat and simmer for 30 minutes.
- Let liquid cook down a little by wedging a spoon between lid and frypan allowing steam to evaporate.
- If you are not on Whole30 and using regular cow's cream and parmesan cheese - add it now. Cook for 2 minutes.
- Just before serving add spinach, cook down for about a minute.
- IMPORTANT for Whole30 Option: Add just enough coconut milk or cream to make a saucy chicken casserole. Stir but do not bring to boil.
- Remove from heat, add Kalamata olives and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 741Total Fat: 45gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 292mgSodium: 313mgCarbohydrates: 37gFiber: 2gSugar: 33gProtein: 69g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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