This healthy creamy Tuscan chicken with artichokes is such an amazing Italian dinner recipe, and it’s good for you, too! Whole and paleo, it’s dairy-free but still super creamy, loaded with spinach, sun-dried tomatoes, and artichoke hearts. It’s a quick and easy skillet dinner, perfect for a weeknight. One of our favorite paleo recipes.
If there’s anything I can’t resist, it’s Jason Momoa and his sense of humor any chicken dish with artichokes in it.
Bonus sun-dried tomatoes? Hello. Bonus bonus fresh spinach? Yes yes yes. Bonus bonus bonus creamy garlicky sauce that goes just perfectly over the tender chicken breasts and, oh, I don’t know, some crispy roasted potatoes? I. Am. There.
This healthy creamy Tuscan chicken conveniently ticks all of those boxes, and that’s why I am absolutely and positively obsessed with Jason Momoa and his sense of humor. But also this healthy creamy Tuscan chicken with artichokes. I mean, the Jason Momoa thing is just kind of independent of everything else, right? Right.
OK, but…
What I really love about this healthy creamy Tuscan chicken is that it is so dang quick and so dang easy. The ingredients in the recipe are real elements to the dish: chicken, artichoke hearts, spinach, etc., and there aren’t too many supporting ingredients. That makes it super duper easy to throw together on a weeknight for a quick Italian skillet dinner. It’s really one of our favorite paleo recipes!
Did I mention it comes together in about 30 minutes? Because yeah. I’m into that.
Why we love this healthy creamy Tuscan chicken so. dang. much.
- It’s quick and easy, making it the perfect Italian recipe for a weeknight dinner.
- The sauce is dairy-free but still oh so creamy, and it’s perfect with plenty of garlic, fresh spinach, sun-dried tomatoes, and artichoke hearts.
- The chicken breasts are cooked perfectly until they’re so tender, not at all dry.
- It’s a healthy, Whole30, paleo, dairy-free, gluten-free, and grain-free recipe, so it’ll suit just about anyone!
Variations
- You can leave out 1 of the 3: sun-dried tomatoes, spinach, or artichoke hearts if you or one of yours isn’t a big fan of it. Keep the other two, though, for a real Tuscan chicken flavor!
- If you eat dairy or are keto, opt for half-and-half in place of the coconut milk or cream.
- Use chicken thighs instead of the chicken breasts: sear them skin side down in avocado oil for 8 minutes or until the skin is golden brown and crispy. Flip and bake in a 375º F oven for 14 minutes. Remove pan from the oven and set chicken thighs aside. Pour off grease and continue with the recipe, starting with adding the butter or ghee.
How do you make healthy Tuscan chicken?
- Start by searing your chicken: cook well-salted chicken breasts 5-6 minutes per side in a little avocado oil over medium-high heat in a large skillet. Remove your chicken when cooked and let rest on a plate or cutting board while you make your sauce.
- Clean out your skillet if it’s burnt at all, then add your butter, ghee, or avocado oil. Sauté your shallot until softened, a few minutes, then add your garlic and sauté, stirring constantly about 30-60 seconds, or until fragrant.
- Next, add your coconut cream or milk and stir well. Add in your spinach, sun-dried tomatoes, artichoke hearts, and stir. Simmer about 5 minutes or until spinach is wilted, the sauce is a bit thickened, and flavors are melded.
- Serve over whatever speaks to you: roasted chicken, cauliflower rice, zoodles, regular pasta, etc.
What sides go with Tuscan chicken?
To go with this paleo Tuscan chicken recipe, I roasted a handful of small yellow potatoes in a generous drizzle of avocado oil with plenty of salt. Of course, if you’re on no particular diet, you could serve this recipe over pasta, like orzo or even fettuccine, or zoodles (zucchini noodles!) if you like.
If you opt for roasted potatoes, try this:
- Preheat your oven to 425º F. Slice your small yellow or fingerling potatoes lengthwise and toss them with avocado oil until coated. Sprinkle with plenty of salt and place them cut side down.
- Roast until golden brown and crispy on the cut side, about 15-20 minutes. The potatoes should slide around the pan relatively easily when they’re cooked crisp enough. Transfer to your serving bowls and place your chicken on top. Spoon plenty of sauce oven!
If you’re on a Whole30:
- Make sure you use ghee instead of butter.
- Do not serve over pasta! You will be sad because you’ll have to start over. But here’s your fair warning. Also, learn the rules of Whole30.
- Try roasted potatoes or cauliflower rice to serve this healthy creamy Tuscan chicken over!
Other paleo recipes you’ll love:
- Creamy Tomato Artichoke Chicken (Whole30, Paleo)
- Best Ever Paleo Italian Meatballs with Creamy Tomato Sauce (Whole30, Paleo)
- Healthy Zuppa Toscana (Whole30, Paleo)
- Bruschetta Chicken (Whole30, Paleo)
Healthy Creamy Tuscan Chicken with Artichokes (Whole30, Paleo)
Ingredients
- 4 chicken breasts uniformly sized
- 1 tablespoon avocado oil plus more as needed
- 1 tbsp ghee butter, or avocado oil, see note
- 2 shallots minced, about 1/2 cup
- 3 cloves garlic minced
- 1 13.5-ounce can coconut cream or full-fat coconut milk
- salt
- 2 cups fresh spinach packed
- 1 14-ounce can quartered artichoke hearts drained
- 1/2 cup sun-dried tomatoes sliced
Instructions
- Cook your chicken: sprinkle both sides of chicken with plenty of salt. Heat avocado oil in a large skillet over medium-high heat until oil is shimmering. Carefully place chicken breasts in skillet and cook 5-6 minutes per side, depending on the thickness of the breast, or until chicken is browned and firm. Transfer to a plate.
- Clean out your pan if it has browned or burnt residue, then return to medium heat. Add butter, ghee, or avocado oil, and when hot, add shallot. Sauté shallot until soft, stirring occasionally, then add garlic. Cook, stirring constantly, until fragrant, about 30-60 seconds.
- Pour in your coconut cream; stir well. Add in your spinach, sun-dried tomatoes, and artichoke hearts; stir. Simmer until flavors are well combined and the sauce has slightly thickened about 5 minutes. Serve over roasted potatoes (see note), cauliflower rice, zucchini noodles, spaghetti squash, or pasta.
Notes
- Preheat your oven to 425º F. Slice your small yellow or fingerling potatoes lengthwise and toss them with avocado oil until coated. Sprinkle with plenty of salt and place them cut side down.
- Roast until golden brown and crispy on the cut side, about 15-20 minutes. The potatoes should slide around the pan relatively easily when they're cooked crisp enough. Transfer to your serving bowls and place your chicken on top. Spoon plenty of sauce oven!
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Anna says
I absolutely love this recipe! I have made it so many times. Perfect for meal prep during the week. I have been eating mainly vegetarian lately so I swapped the chicken for some cannelloni beans and added some rotini pasta. Also use kale bc that’s what I usually have.
Dawn says
My husband and I LOVED this recipe! The only thing I did differently was to throw in some pine nuts while the garlic was sautéing.
karen hull says
can you make this ahead of time.
ingmarie eriksson-peck says
2nd time making this. love it!
Amelia Camurati says
So happy you love it!
Hailey S. says
I think I have a new favorite recipe! I made this tonight and it was so delicious. I’m on the final week of my Whole30, and this was just the creamy and savory boost I needed for these last few days. I will definitely be making this (and several of your other recipes) again soon. Thanks for creating so many wonderful Whole30 options!
Amelia Camurati says
So glad you loved this one Hailey!
Angela Gourgoulianis says
I plan to make this very soon, I’m so excited! Although, do you think I could use almond milk instead of coconut milk?
Amelia Camurati says
Absolutely!
Danyelle says
I made this tonight and my husband and I loved it! He’s a super taster and he raved about this meal. I served mine over zoodles. Thanks so much!
Cheryl Malik says
so glad y’all loved it!
Sokhom Som says
Ok made this tonight and totally messed up. My store ran out of coconut milk so I got cream of coconut instead of coconut cream (assumed they were the same but apparently they are not). Sauce came out tasting like dessert. Had to toss it. I will try again next time.
Cheryl Malik says
Oh, no! We hope you try again!
Lorie says
I’m new to gluten free (friend staying with us who is GF), are these recipes are gluten free under the category even though you don’t state it in the actual recipe? I’ve made so many of your receipts with no dietary restrictions and they have all been fabulous, so now I want to make sure I don’t mess up and serve something the GF eater can’t have.
Cheryl Malik says
Yes. If they are under the GF category, then they are certainly gluten free! 🙂
Gen says
I made this last night and it was tasty, though the coconut cream gave the dish a pretty strong coconut taste. Any tips on how to neutralize the sweetness of the coconut to give the dish a more savory taste?
Jennifer says
This. Was. Amazing. I am slightly obsessed with you and your recipes – no shame. Every single one has been a hit! My sister makes a similar recipe with lots of cheesy goodness and the fact that this is just as flavorful and delicious without the dairy makes me so happy! Thank you!
Cheryl Malik says
Thank you for the kind words!
Ali says
What type of chicken breasts do you use? It looks like maybe skin on from picture?
Cheryl Malik says
Yes!
Bridgett says
Made this tonight…loved it! Thanks for another great recipe!
Cheryl Malik says
You are so welcome!! 🙂
Monica McGregor says
What type of sundried tomatoes do you recommend?
Cheryl Malik says
I like the kind that come julienned in a bag but in oil is fine, too! Brand doesn’t matter
Chris says
Made this tonight and it’s very good. I have come to realize I don’t like sun dried tomatoes. I think next time I’ll try it with half and half or cream. I may even add some fresh sage to it, I think it would really complement the flavor. Thanks for the recipe!
Cheryl Malik says
Yes, if you’re not dairy-free half and half or cream would be wonderful!
Cheryl Malik says
Oh, and roasted red peppers can work well in place of sun dried tomatoes 🙂
Brenda says
I don’t like sun dried tomatoes & I used kalamata olives instead & it was so delicious!!! This is a new favorite- thank you!
Amelia Camurati says
You’re welcome, Brenda!
Kimberly says
This was so delicious! Loved the richness of the coconut cream and the tang of the artichokes and sundried tomatoes. I used chicken thighs instead, boneless/skinless, and tossed with olive oil and seasoned up with my favorite spices (salt, pepper, paprika, garlic powder and oregeno) and roasted them in the oven. While they cooked I worked up the sauce and then served it all together. YUM! And if you can get the coconut cream, use it over the milk, it definately gave it a good flavor.
Cheryl Malik says
I’m so glad you loved it!! 🙂
Kellie says
Your recipes are the best Whole30 recipes out there! This one was no exception. I modified it slightly by adding a can of fire-roasted tomatoes and topped with crispy crumbles of compliant bacon. I will be making this one again in the very near future.
Nina says
Made this a couple times and we love it! Only one question – in the picture, yours has a nice orangey color that looks really nice. What makes it orangey? Mine is always just white from the coconut milk.
Cheryl Malik says
That’s from the browned fond on the pan from frying up the chicken breasts! Are you using a nonstick pan? That can prevent that beautiful fond from forming. And make sure to sear your chicken breasts on a high heat so you get that lovely crust.t
Samantha says
I made this last night, and it’s amazing! Cooking the chicken first is the key. I’m having it again for lunch, and it makes great leftovers, too. I used olive oil instead of avocado oil because it’s what I had on hand, and it turned out really well.
Shannon S. says
Made this tonight and it’s delicious! Thanks for sharing your talent with us!
Rhys says
I just made this and really liked the flavors present in the dish. I did make a couple changes myself though, I used 1/2 tsp of tapioca starch to get the sauce to thicken and also cubed the chicken instead of cooking it whole.
Lucinda says
This recipe was fantastic!! My husband ate a humongous plate and asked me to fix it again. I only made one change. I didn’t have Thai Kitchen coconut milk and the Trader Joe’s brand seemed thin so I added a few raw cashews and blended them up with the coconut milk. It made it so tasty and slightly thick. Thanks. I really enjoy all your recipes. 🙂
Cheryl Malik says
I love love LOVE blending cashews with coconut milk. It makes for the most ultra-rich creaminess! I always use Sprouts Coconut Cream personally – it’s nice and thick. But sounds like you had a fantastic mod!
Karen says
I made this tonight with roasted potatoes! So Good!
Cheryl Malik says
I’m so happy you liked it!