The sauce is creamy. Deeply garlicky, sun-dried tomato-forward, and rich in a way that doesn’t feel like it’s missing anything. And it’s 100% dairy-free.
Coconut milk does the heavy lifting here — but here’s the thing: you cannot taste the coconut. The garlic, shallot, and sun-dried tomatoes take over completely. What you taste is a sauce that could genuinely fool someone who didn’t know.
One pan. Thirty minutes. Whole30, paleo, and keto. This is the one you make when you want real comfort food that doesn’t wreck your goals.
Love easy chicken recipes? Try french onion chicken, boursin chicken, or creamy chicken and gnocchi next.
My new favorite thing is giving all of you easy and healthy dinner recipes. During the week I struggle making recipes with tons of ingredients and have tons of steps to make them.
My goal is to change the way you think about eating healthy! Healthy dinners should be something you look forward to eating and bring you joy when you share them wit family. This recipe does that! I’ve been eating it for 3 meals in a row and I still look forward to it.
I can’t wait for you too try this creamy tuscan chicken! If you eat Keto or paleo, or just really like yummy food this recipe is for you.
Ingredients You Need (And Why)
- Coconut milk — Use full-fat canned coconut milk, not the carton kind. It’s thicker and gives the sauce the right body. Shake the can well before opening.
- Sun-dried tomatoes — Oil-packed are easiest (just drain and chop). If you only have dry-packed, submerge them in warm water for 30 minutes, squeeze dry, and chop.
- Chicken — Thighs hold up better than breasts here and stay juicy even if you go a minute or two over. Breasts work too — just don’t overcook them.
What is tuscan chicken?
Tuscan chicken is a way of preparing chicken with tuscan ingredients. This creamy tuscan chicken is a flavor combination that includes garlic, sun-dried tomatoes and basil. It’s made with a dairy free cream sauce and smothers the roasted chicken thighs.
How do you make tuscan chicken?
To make this creamy tuscan chicken, start by getting the outside of the chicken thighs really crispy. You’ll cook them in a skillet over high heat for 2-3 minutes, or until the skin turns golden brown. Flip and repeat.
Then remove the chicken from the pan and sauté the onion and garlic and reduce it with chicken stock. Place the chicken back in the pan with the onion mixture and put the whole pan in the oven at 400°F for 25 minutes. Make sure you have an oven proof pan!
Once it’s cooked, remove the chicken again to make the creamy tuscan sauce. Add the coconut cream (with tapioca starch), sun-dried tomatoes and basil and cook for 3 minutes. Add the chicken back to the pan, cover with sauce and serve!
Simple and healthy creamy tuscan chicken!
What goes with tuscan chicken?
If you’re eating paleo or Keto: I recommend serving this creamy tuscan chicken with a fresh kale salad or spinach salad.
If you’re eating anti-inflammatory (like me!): You could serve this creamy tuscan chicken with a brown rice pasta, plain white rice and roasted potatoes.
All options are delicious!
How is this creamy tuscan chicken recipe Keto and paleo?
This creamy tuscan chicken is Keto and paleo because it’s made without a lot of carbs and it’s made with dairy free, gluten free and refined sugar free ingredients.
For the sauce, we’re using coconut milk to give it a creamy texture and tapioca starch to thicken it up. Both are low carb and paleo! The garlic, sun-dried tomatoes and basil are paleo friendly too.
We’re also using chicken thighs because they have so much extra flavor! The bone stays in so the meat stays juicy and there’s some extra flavor from the dark meat.
Like I said, you’re going to look forward to making this recipe!!
- Cauliflower rice — The classic paleo move. The sauce soaks in beautifully.
- Zucchini noodles — Toss them right in the pan for the last minute so they pick up the sauce.
- Roasted spaghetti squash — Slightly more effort but worth it for a full bowl situation.
- Regular pasta — If you’re not strictly paleo, this is where the dish goes from great to exceptional.
- Just bread — If you’re not worried about anything, crusty bread to soak up that sauce is the honest answer.
If you do make it, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More gluten free and dairy free meals:
- Spaghetti Squash Chicken Alfredo
- Dairy-Free Spinach Artichoke Dip
- Dairy-Free Buffalo Chicken Dip
- Creamy Chicken and Wild Rice Soup
Creamy tuscan chicken
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Ingredients
- 4-5 bone-in skin-on chicken thighs
- Sea salt and and pepper to season chicken
- 2 tablespoons ghee or olive oil divided
- 1 small onion ½ cup, diced
- 3 cloves garlic minced
- 1/2 cup chicken broth or bone broth
- 1/2 teaspoon sea salt
- ¼ teaspoon pepper
- 2/3 cup full fat coconut milk cream only from the top of the can or can buy coconut cream separately
- 2 teaspoons tapioca or arrowroot starch
- 1-7 ounce jar Sun-dried tomatoes drained and sliced
- 1/2 cup Fresh basil chopped
Instructions
- Preheat your oven to 400°F. Heat 1 tablespoon of ghee or olive oil in a large cast iron skillet (or any oven-proof skillet) over high heat. Season one side of the chicken and place it seasoned side down in the pan. Then sprinkle the other sides of the chicken with salt and pepper. Cook on each side for 2-3 minutes, until crispy and golden brown.
- Once brown, remove chicken from the skillet and place on a plate or cutting board. Lower heat to low and add one more tablespoons of ghee or olive oil. Add the chopped onions and cook one minute until softened. Add the garlic and continue to cook for 2-3 minutes until soft, fraegerent and translucent. Season with more salt and pepper if desired. Add the chicken broth to deglaze the pan and stir well.
- Return the seared chicken back to the skillet and place the skillet in the preheated oven and bake uncovered for 25 minutes, or until chicken reaches and internal temperature of 160°F.
- While it’s baking, chop the sundried tomatoes and basil and mix the tapioca starch with the coconut cream in a small owl. The mixture will be thick and pasty.
- Once the chicken is done baking, return skillet to stovetop and remove the chicken again to make the sauce. Add the coconut milk to the pan and whisk well until combined. Stir in the sun-dried tomatoes and basil and bring to a simmer over medium-low heat. Allow to simmer for 2-3 minutes until thickened. Return chicken to the skillet and cover with sauce.
- Serve with a salad, brown rice pasta, white rice or roasted potatoes.
- To store, cover in an air-tight container and keep in the refrigerator for up to 3 days. Heat over the stove or in the microwave
Notes
- Use full-fat canned coconut milk, not the carton kind. Shake the can well before opening.
- Oil-packed sun-dried tomatoes are easiest. Dry-packed: soak in warm water 30 minutes, squeeze dry, then chop.
- Chicken thighs are more forgiving than breasts and less likely to dry out.
- Whole30: check sun-dried tomatoes for added sugar and chicken broth for non-compliant additives.
- Storage: airtight container, refrigerator up to 4 days. Reheat with a splash of broth to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No. Full-fat coconut milk gives the sauce its body and creaminess, but the garlic, shallot, and sun-dried tomatoes completely cover the coconut flavor. Multiple people have made this while keeping it a secret from their families it holds up.
Yes, as long as you use compliant sun-dried tomatoes (no added sugar) and check your chicken broth label. Most major brands are fine, but it’s worth a quick look.
Yes. Breasts work just watch the cook time closely. They’re more prone to drying out than thighs. Pull them off the heat the moment they hit 165°F.
Yes. Add everything except the spinach to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours. Stir in the spinach in the last 15 minutes. The sauce will be slightly thinner if you want it thicker, leave the lid ajar for the last 30 minutes or whisk in a teaspoon of arrowroot powder.
Refrigerate in an airtight container for up to four days. The sauce thickens in the fridge reheat gently on the stovetop with a splash of chicken broth or water to loosen it back up.
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This is one of my favorites. So flavorful and creamy. On top of that so easy to make. It is easily one of my go-to recipes.
This was delicious and so easy. I altered it some. I used boneless skinless thighs and only cooked it in a deep dish skillet on the stove. And also instead of sun dried tomatoes I used canned fire roasted tomatoes. Next time I want to try adding some mushroom slices!