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Tuscan Chicken with Cherry Tomatoes & Spinach (Dairy free)

Servings: 4

Ingredients

  • 2 Tbsps ghee unrefined coconut oil, or grass-fed butter
  • 4-5 large chicken thighs bone-in and skin on (about 1.5 lbs or so)
  • 2 tsps Italian seasoning
  • 3 cloves fresh garlic minced
  • sea salt and freshly ground black pepper to taste
  • 2 cups cherry tomatoes
  • 3 cups fresh baby spinach
  • 1 cup unsweetened almond cashew, or coconut milk
  • 2 Tbsps gluten free flour or arrowroot powder
  • freshly chopped herbs to garnish if desired

Instructions

  • Rub chicken thighs with sea salt, pepper and Italian seasoning.
  • Heat 1 Tablespoon of ghee in a heavy skillet over medium heat.
  • Once hot, add in the chicken, skin side up and cook for about 6 minutes.
  • Once the skin is golden-brown, flip the chicken over and continue cooking for an additional 8 minutes or until cooked through.
  • Once your chicken is done, transfer to a plate.
  • In that same skillet, add remaining tablespoon of ghee.
  • Stir in your garlic and flour, and sauté for about 1 minute or until fragrant, whisking to get it evenly golden.
  • Pour in the milk and season with a tiny touch of sea salt and pepper to taste. Continue to whisk until your sauce begins to thicken, about 2-3 minutes.
  • Add in cherry tomatoes, and cook just until they start to burst.
  • Immediately add in spinach; cook stirring constantly until it just begins to wilt.
  • Return the cooked chicken back into your sauce. Give the skillet a gentle swirl to distribute your delicious sauce all over the chicken, simmer on low heat until chicken is heated through about 2-3 minutes.
  • Once your chicken is done, transfer it to a serving plate.
  • Spoon sauce over the chicken and garnish with fresh chopped herbs.