ONE PAN CREAMY TUSCAN CHICKEN



This recipe was a go-to dinner recipe for me during the 30 days of keto I did and continues to be a favorite quick dinner. It takes about 20 minutes to make and has minimal ingredients so it won’t break the bank. The protein from the chicken and fat from the coconut cream and ghee will keep you full for the rest of the night without any heavy carbohydrate contents. Everything can be done in one pan so enjoy your dinner without the mess!


Here's what you'll need:
  • 2 tbsp olive or avocado oil
  • 1 lb chicken breast, halved if needed
  • salt, pepper & garlic powder to taste
  • 2 tbsp ghee or butter
  • 3 large garlic cloves, minced
  • 1 tbsp arrowroot starch
  • 2 cups chilled coconut cream
  • 1/3 cup shredded mozzarella or parmesan
  • 2 roasted red peppers, chopped
  • 2 cups fresh or frozen spinach

In a large pan, heat 2 tbsp oil over medium-high heat. Heavily season chicken with salt, pepper and garlic powder and add to the pan. Cook on both sides until fully cooked, remove from pan and set aside.


Using the In the same pan, add ghee and garlic. Bring to a shimmer and mix in arrowroot starch. Pour coconut cream into pan and whisk everything together.


When the sauce comes to a boil, reduce heat to low and mix in cheese, red peppers and spinach. When spinach is wilted add back in the chicken and remove from heat.


Serve immediately or store in refrigerator for up to 4 days.


ONE PAN CREAMY TUSCAN CHICKEN

Ingredients:

  • 2 tbsp olive or avocado oil
  • 1 lb chicken breast, halved if needed
  • salt, pepper & garlic powder to taste
  • 2 tbsp ghee or butter
  • 3 large garlic cloves, minced
  • 1 tbsp arrowroot starch
  • 2 cups chilled coconut cream
  • 1/3 cup shredded mozzarella or parmesan
  • 2 roasted red peppers, chopped
  • 2 cups fresh or frozen spinach

Instructions:

  1. In a large pan, heat 2 tbsp oil over medium-high heat. Heavily season chicken with salt, pepper and garlic powder and add to the pan. Cook on both sides until fully cooked, remove from pan and set aside.
  2. In the same pan, add ghee and garlic. Bring to a shimmer and mix in arrowroot starch. Pour chicken broth and coconut cream into pan and whisk everything together.
  3. When the sauce comes to a boil, reduce heat to low and mix in cheese, red peppers and spinach. When spinach is wilted add back in the chicken and remove from heat.
  4. Serve immediately or store in refrigerator for up to 4 days.

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