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Tuscan Chicken with Cherry Tomatoes & Spinach (Dairy free) 🌱🍅
I know we have a lot of folks here who prefer chicken thighs for their juicy-tenderness, and that crispy flavorful skin. This one is for you. And even if you’re not usually a chicken thigh type-of-person, this one may change your mind about that!
Herb and garlic *perfectly* seasoned chicken thighs, nestled in a creamy, buttery sauce with tender spinach and sweet-bursting cherry tomatoes.
Tuscan Chicken with Cherry Tomatoes & Spinach is creamy, colorful, healthy, and beyond delicious.
This dish is usually made with heavy cream, but we’re skipping the dairy for our version….and the final result is FABULOUS!
Be sure to use unrefined coconut oil for a truly dairy free version.
If you want to use clarified butter aka ghee, here’s how to make ghee yourself.
Serve alongside quinoa, or brown rice, and maybe some roasted broccolini.
makes 4 servings
Ingredients:
- 2 Tbsps ghee, unrefined coconut oil, or grass-fed butter
- 4-5 large chicken thighs, bone-in and skin on (about 1.5 lbs or so)
- 2 tsps Italian seasoning
- 3 cloves fresh garlic, minced
- sea salt and freshly ground black pepper, to taste
- 2 cups cherry tomatoes
- 3 cups fresh baby spinach
- 1 cup unsweetened almond, cashew, or coconut milk
- 2 Tbsps gluten free flour, or arrowroot powder
- freshly chopped herbs to garnish if desired
Instructions:
Rub chicken thighs with sea salt, pepper and Italian seasoning.
Heat 1 Tablespoon of ghee in a heavy skillet over medium heat.
Once hot, add in the chicken, skin side up and cook for about 6 minutes.
Once the skin is golden-brown, flip the chicken over and continue cooking for an additional 8 minutes or until cooked through.
Once your chicken is done, transfer to a plate.
In that same skillet, add remaining tablespoon of ghee.
Stir in your garlic and flour, and sauté for about 1 minute or until fragrant, whisking to get it evenly golden.
Pour in the milk and season with a tiny touch of sea salt and pepper to taste. Continue to whisk until your sauce begins to thicken, about 2-3 minutes.
Add in cherry tomatoes, and cook just until they start to burst.
Immediately add in spinach; cook stirring constantly until it just begins to wilt.
Return the cooked chicken back into your sauce. Give the skillet a gentle swirl to distribute your delicious sauce all over the chicken, simmer on low heat until chicken is heated through about 2-3 minutes.
Once your chicken is done, transfer it to a serving plate.
Spoon sauce over the chicken and garnish with fresh chopped herbs.
❤Rachel
Ingredients
- 2 Tbsps ghee, unrefined coconut oil, or grass-fed butter
- 4-5 large chicken thighs, bone-in and skin on (about 1.5 lbs or so)
- 2 tsps Italian seasoning
- 3 cloves fresh garlic, minced
- sea salt and freshly ground black pepper, to taste
- 2 cups cherry tomatoes
- 3 cups fresh baby spinach
- 1 cup unsweetened almond, cashew, or coconut milk
- 2 Tbsps gluten free flour, or arrowroot powder
- freshly chopped herbs to garnish if desired
Instructions
- Rub chicken thighs with sea salt, pepper and Italian seasoning.
- Heat 1 Tablespoon of ghee in a heavy skillet over medium heat.
- Once hot, add in the chicken, skin side up and cook for about 6 minutes.
- Once the skin is golden-brown, flip the chicken over and continue cooking for an additional 8 minutes or until cooked through.
- Once your chicken is done, transfer to a plate.
- In that same skillet, add remaining tablespoon of ghee.
- Stir in your garlic and flour, and sauté for about 1 minute or until fragrant, whisking to get it evenly golden.
- Pour in the milk and season with a tiny touch of sea salt and pepper to taste. Continue to whisk until your sauce begins to thicken, about 2-3 minutes.
- Add in cherry tomatoes, and cook just until they start to burst.
- Immediately add in spinach; cook stirring constantly until it just begins to wilt.
- Return the cooked chicken back into your sauce. Give the skillet a gentle swirl to distribute your delicious sauce all over the chicken, simmer on low heat until chicken is heated through about 2-3 minutes.
- Once your chicken is done, transfer it to a serving plate.
- Spoon sauce over the chicken and garnish with fresh chopped herbs.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps ghee, unrefined coconut oil, or grass-fed butter
- 4-5 large chicken thighs, bone-in and skin on (about 1.5 lbs or so)
- 2 tsps Italian seasoning
- 3 cloves fresh garlic, minced
- sea salt and freshly ground black pepper, to taste
- 2 cups cherry tomatoes
- 3 cups fresh baby spinach
- 1 cup unsweetened almond, cashew, or coconut milk
- 2 Tbsps gluten free flour, or arrowroot powder
- freshly chopped herbs to garnish if desired
Instructions
- Rub chicken thighs with sea salt, pepper and Italian seasoning.
- Heat 1 Tablespoon of ghee in a heavy skillet over medium heat.
- Once hot, add in the chicken, skin side up and cook for about 6 minutes.
- Once the skin is golden-brown, flip the chicken over and continue cooking for an additional 8 minutes or until cooked through.
- Once your chicken is done, transfer to a plate.
- In that same skillet, add remaining tablespoon of ghee.
- Stir in your garlic and flour, and sauté for about 1 minute or until fragrant, whisking to get it evenly golden.
- Pour in the milk and season with a tiny touch of sea salt and pepper to taste. Continue to whisk until your sauce begins to thicken, about 2-3 minutes.
- Add in cherry tomatoes, and cook just until they start to burst.
- Immediately add in spinach; cook stirring constantly until it just begins to wilt.
- Return the cooked chicken back into your sauce. Give the skillet a gentle swirl to distribute your delicious sauce all over the chicken, simmer on low heat until chicken is heated through about 2-3 minutes.
- Once your chicken is done, transfer it to a serving plate.
- Spoon sauce over the chicken and garnish with fresh chopped herbs.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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