Creamy Whole30 Tuscan Chicken with Artichokes (Paleo)

Creamy Whole30 Tuscan Chicken with Artichokes (Paleo)

This healthy creamy Whole30 Tuscan chicken with artichokes is such an amazing Italian dinner recipe, and it's good for you, too! Whole30 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.

Prep: 15

Cook: 30

Total: 45

Yield:6 servings

Equipment

Large skillet
Plate

Ingredients

4 large chicken breasts uniformly sized; approximately 2 pounds
salt to taste
1 tablespoon avocado oil plus more as needed
1 tablespoon ghee or butter, or avocado oil; see Notes
2 shallots minced; approximately ½ cup
3 cloves garlic minced
1 13.5-ounce can coconut cream or full-fat coconut milk; unsweetened
2 packed cups fresh spinach
½ cup sun-dried tomatoes sliced
1 14-ounce can quartered artichoke hearts drained

Instructions

Liberally season both sides of each chicken breast with salt.
Heat avocado oil in large skillet over medium-high heat. Once oil is hot and shimmering, place chicken breasts in skillet. Cook 5 to 6 minutes per side, depending on thickness of chicken breast. Once chicken is browned and firm on both sides, transfer to plate and set aside.
Clean any browned or burnt residue from skillet, then return to heat. Lower heat to medium and add ghee (or butter or avocado oil). When ghee is melted, add minced shallots and garlic. Cook, stirring constantly, until fragrant - approximately 30 to 60 seconds.
Pour in coconut cream and stir well. Add spinach, sun-dried tomatoes, and artichoke hearts. Stir well, then allow sauce to simmer until well combined and slightly thickened, approximately 5 minutes.
Return chicken to skillet and turn 2 to 3 times, to coat in sauce. Serve warm with roasted potatoes, cauliflower rice, zucchini noodles, or spaghetti squash.

Notes

If you're on a Whole30 or are strictly paleo, use ghee here. If you're not on any particular diet or include grass-fed butter as part of your paleo diet, use butter. If you're totally dairy free, use avocado oil.
Make it Keto: Coconut milk is fine on keto, but you can use heavy cream or half-and-half in place of the coconut milk, if you'd rather. Only if you're not also paleo or on a Whole30, though!

To Make Roasted Potatoes:

Preheat your oven to 425º Fahrenheit. Slice 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 over!

Nutrition

Recipe By:Cheryl Malik