Creamy Dreamy Tuscan Chicken

Needing a fresh take on your weekly chicken dish? This is one we return to often. The combination of flavors and colors makes a beautiful meal. It comes together very easy! And if you’re into leftovers…which I am, it makes for great leftovers! The flavors are even better next day! Give this a try! Cauliflower rice, cauliflower gnocchi, or GF pasta make for a great base for this creamy dreamy dish. Enjoy!


Creamy Dreamy Tuscan Chicken. Yes, please! I’m a huge fan of sun-dried tomatoes! Throw in some artichoke hearts, mushrooms, and greens and I’m there for you again and again!

This recipe is so easy to do and sometimes I think “this is going to need something else” but it never does! The tart of the sun dried tomatoes perfectly enhances the creamy coconut milk and compliments the arti’s and mushrooms perfectly! Not a fan of sun dried tomatoes? This dish is amazing with green olives as well!

Here’s how it goes!

Creamy Dreamy Tuscan Chicken
Serves 4-6

4 -6 medium chicken breast cut in half. If the thick end of the breast is very thick, cut in half again horizontally.
2 Tbsp avocado oil
1/2 c shallot chopped
3 cloves of garlic minced
1 c sliced button mushrooms
1/2 c sun-dried tomatoes, packed in oil, drained and sliced into strips.
1T sun dried tomato oil reserved
1 14oz can artichoke hearts drained and cut in half
1 can coconut milk
1/4 c chicken broth
Salt and pepper to taste
1/2 Tbsp Italian seasoning
1 c greens. Spinach, baby kale, chopped collards.

In a medium sauté pan, sauté the chicken breast in avocado oil over medium heat. Until golden brown on both sides. Remove from pan and set aside. In the same pan, add extra oil if needed and sauté mushrooms for 3-5 mins, add shallots for an additional 3 mins, add garlic and stir often for 1 more minute. Add sun dried tomatoes, artichoke hearts, sun dried tomato oil, coconut milk, chicken broth and additional seasoning. Stir well. Return chicken to the pan, cover and simmer over low-medium heat for 15 mins. Just before serving, stir in 1-2 cups of greens.

Serve over:
Whole30: Cauli Rice
Paleo//Whole30 Food Freedom: Cauliflower gnocchi
Food Freedom: GF Pasta

Regarding Trader Joe’s Cauliflower Gnocchi. I didn’t like it at first. The texture was gummy and squishy and that just wasn’t working for me. So I played around with a couple of different approaches and found one I love!

Here’s my tip for preparing it. I roast mine (1 pkg) dry at 400 degrees on a parchment lined sheet pan for about 15-20 mins. Stir gently and roast for an additional 10 mins. Stir + 10 more mins of roasting or until they are golden brown and a bit crisped. From there, I will give them a quick toss in avocado or olive oil in a sauté pan over medium heat. While sautéing, season with salt and pepper or try Frontier Co-op’s Adobo Seasoning! Delish.