Creamy Tuscan Chicken

creamy tuscan chicken is the cozy one pan meal you need in your life , best served over some rice, cauliflower rice or with crusty bread to soak up all that sauce you’ll be obsessed!!

RECIPE (gluten free, dairy free, paleo):

• olive oil
• 1 lb boneless, skinless chicken breast (if they are very large/thick, i recommend pounding them down slightly)
• 1/2 large yellow onion
• 3 cloves garlic, minced
• 1/2 cup roughly chopped sun dried tomatoes
• 1 can full-fat coconut milk
• 1 tbsp arrowroot starch (or tapioca flour or cornstarch) + 1 tbsp water
• 3 large handfuls of spinach
• few tbsps of shredded parm OR nutritional yeast if you’re making the dairy free option!
• salt, pepper & red pepper flakes to taste

bring a large skillet to medium heat with enough oil to coat the bottom of the pan. once hot, add chicken and let cook for 4-5 minutes on each side, until golden. it doesn’t need to be fully cooked through yet! remove from pan and set aside. add a bit more oil to the pan along with the onion. sauté, stirring occasionally, for 3 minutes. then add garlic and cook for another minute. reduce heat to medium-low and add the sun dried tomatoes & coconut milk & arrowroot starch slurry. stir until smooth. season with salt & pepper. add chicken back to the pan. let cook for about 15 more minutes, flipping the chicken halfway, until the sauce has thickened and the chicken is cooked through (165F internal temp). add spinach, cheese or nutritional yeast & red pepper flakes (you can also remove the chicken quickly, prior to this step to make it easier!) let the spinach wilt down & then it’s ready to serve! enjoy.