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Creamy Paleo Tuscan Chicken Skillet

Creamy Paleo Tuscan Chicken Skillet

Creamy Paleo Tuscan Chicken Skillet

One-Skillet Meal, Paleo, Keto, Dairy-Free, Gluten-Free, Easy

Bring the Mediterranean home with this Creamy Paleo Tuscan Chicken Skillet. Enjoy all the flavors of Tuscany in this 30-minute, one-pan meal.

With the school year in full swing and the never-ending after school activities, finding time to make dinner can be difficult. So, that is why this 30-minute, one-pan meal is a must in our household.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d normally by-pass. Or if you are feeling lucky jump to the recipe below and get started!

Either way, I’d love to hear how your Tuscan chicken turned out, so please leave a comment and share it with your friends and family.

How to Make Creamy Paleo Tuscan Chicken

Enjoy the flavors of the Mediterranean in this Tuscan inspired dish! I split this recipe up into two parts to avoid confusion with similar ingredients that are used for the making of the chicken and the creamy sauce.

To Make the Chicken

1. Heat avocado oil in a large skillet over medium-high heat for 3 minutes or until the oil starts to shimmer.

2. In a medium-sized bowl, combine cubed chicken tenders, sea salt, black pepper, and dried parsley

3. Placed seasoned chicken cubes into the heated skillet and cook for 5 to 8 minutes or until chicken is oblique in the center and no longer pink.

4. Remove cooked chicken from the skillet and put off to the side while returning the skillet back to the burner.

To Make the Sauce

1. In the same skillet, heat butter over medium heat for 1 minute or until melted and slightly bubbling.

2. Place onions and garlic into the skillet and saute for 2 minutes or until fragrant.

3. Next, place sun-dried tomatoes into the skillet and saute for 1 minute or until softened.

4. Reduce heat to low and pour in almond milk, sea salt, black pepper, and parsley.

Tip: Almond milk can be swapped out for equal parts of coconut milk for an allergy-free meal.

5. In a small bowl, whisk arrowroot and warm water together for 30 seconds or until smooth and creamy. Pour mixture into skillet and whisk for 30 to 60 seconds until the sauce starts to thicken.

6. Next, add spinach leaves to the skillet and stir until they are partially wilted (about 1 minute).

7. Immerse chicken cubes back into the skillet and serve over a bed of zoodles, cauliflower rice, or eat as is!

How to Make Creamy Paleo Tuscan Chicken Skillet

How to Store Creamy Paleo Tuscan Chicken

Leftovers can be stored in an airtight container for up to 5 days in the refrigerator.

This recipe is an excellent freezer meal! Make this dish and allow it to cool completely before storing it in a freezer-safe and airtight container(s). This will safely keep in the freezer for 3 to 4 months. Defrost in the refrigerator 24 hours before eating.

Essential Equipment to Make Creamy Paleo Tuscan Chicken

Large Skillet – I love my stainless steel pans and skillet I don’t have to worry about chemical breakdowns, and toxicity from Teflon coated products.

How to Make Creamy Paleo Tuscan Chicken Skillet

More One-Pan Paleo Meals

Southwest Chili – A Paleofied version of this traditional dish is perfect for quick weeknight dinners or a game day lunch!

Sloppy Joe’s – Loaded with sloppy joe flavor but with a Paleo twist!

Cuban Braised Pork Shoulder – Melt in your mouth pork shoulder laced with Cuban flavor.

Basic Staples for Making Creamy Paleo Tuscan Chicken

Avocado Oil – Avocado oil is perfect for cooking at high temperatures because of it’s high smoke point.
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!
Dried Parsley – My favorite organic spice brand is Simply Organic.
Almond Milk – Source almond milk that is unsweetened and doesn’t contain unnecessary fillers or additives.
Arrowroot Flour – You can’t go wrong with Bob’s Red Mill.

Other Items Needed:

Chicken – Pasture-raised chickens are always best!
Grass-Fed Butter/Ghee – I love Kerrygold butter. If you are unable to tolerate any dairy, swap it out for equal parts of ghee.
Onion – Onions have multiple layers, so buying organic isn’t necessary.
Garlic – Garlic is a staple in our household. I use it in just about every meal. We have our own garlic garden, so we are usually set for the year. In cases that I run out (because it has happened), I try and source local or organic garlic heads.
Sun-Dried Tomatoes – Find companies that package their sun-dried tomatoes in just water and salt.
Baby Spinach – Spinach is loaded with vitamins and minerals and is an excellent added vegetable to this dish.

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How to Make Creamy Paleo Tuscan Chicken Skillet
How to Make Creamy Paleo Tuscan Chicken Skillet
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Creamy Paleo Tuscan Chicken Skillet

Bring the Mediterranean home with this Creamy Paleo Tuscan Chicken Skillet. Enjoy all the flavors of Tuscany in this 30-minute, one-pan meal.

Course Dinner
Keyword chicken, dairy free, gluten free, One Pan, skillet, tuscan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 293 kcal
Author Angela Blanchard

Ingredients

To Make the Chicken

To Make the Sauce

Instructions

To Make the Chicken

  1. Heat avocado oil in a large skillet over medium-high heat for 3 minutes or until the oil starts to shimmer.

  2. In a medium sized bowl, combine cubed chicken tenders, sea salt, black pepper, and dried parsley

  3. Placed seasoned chicken cubes into the heated skillet and cook for 5 to 8 minutes or until chicken is oblique in the center and no longer pink.

  4. Remove cooked chicken from the skillet and put off to the side while returning the skillet back to the burner.

To Make the Sauce

  1. In the same skillet, heat butter over medium heat for 1 minut or until melted and slightly bubbling.

  2. Place onions and garlic into the skillet and saute for 2 minutes or until fragrant.

  3. Next, place sun-dried tomatoes into the skillet and saute for 1 minute or until softened.

  4. Reduce heat to low and pour in almond milk, sea salt, black pepper, and parsley.

  5. In a small bowl whisk arrowroot and warm water together for 30 seconds or until smooth and creamy. Pour mixture into skillet and whisk for 30 to 60 seconds until sauce starts to thicken.

  6. Next, add spinach leaves to the skillet and stir until they are partially wilted.

  7. Immerse chicken cubes back into the skillet and serve over a bed of zoodles, cauliflower rice, or eat as is!

Recipe Notes

  • Almond milk can be swapped out for equal parts of full-fat coconut milk for a allergy-free meal.
Nutrition Facts
Creamy Paleo Tuscan Chicken Skillet
Amount Per Serving (1 g)
Calories 293 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 88mg29%
Sodium 1165mg51%
Potassium 777mg22%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 26g52%
Vitamin A 1676IU34%
Vitamin C 11mg13%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Creamy Paleo Tuscan Chicken Skillet

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