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tuscan chicken with spinach, tomatoes, and artichokes in steel pan

Tuscan chicken with spinach, tomatoes and artichokes

  • Author: Beth of A Meal In Mind
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Meat Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean

Description

This chicken takes on a glorious medley of flavors from spinach, tomatoes, artichoke hearts and lemon. It makes a wonderful hearty meal, and can be eaten on its own or top any pasta.


Scale

Ingredients

  • 4 skinless, boneless chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 1 small yellow onion, minced, about 3/4 cup
  • 6 cloves garlic minced
  • 1 13.5-ounce can coconut cream 
  • 1 teaspoon pink sea salt or to taste, divided
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon dried thyme or 1 teaspoon chopped fresh thyme 
  • 2 cups fresh spinach packed, coarsely chopped
  • ¾ cup marinated, sliced artichoke hearts, drained
  • 2 roma tomatoes, diced
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast
  • fresh thyme sprigs for garnish

Instructions

  1. Season both sides of chicken with salt, pepper, paprika and thyme. Heat olive and coconut oils in a large skillet over medium-high heat until oil is shimmering. Carefully place chicken thighs in skillet and cook 5-6 minutes per side, depending on the thickness, or until chicken is browned and firm. Transfer to a plate.
  2. Clean out your pan if it has any burnt residue, then return to medium heat. You should still have some leftover oil in the pan, and browned bits will add a lot of flavor to your sauce. But if it is very dry, add another tablespoonful or so of oil.
  3. When hot, add onion. Sauté until soft, stirring occasionally, for 6-8 minutes. If the onion looks like it will stick, deglaze the pan with a little water and stir up the brown bits. Add garlic and cook, stirring constantly until fragrant, about 30-60 seconds.
  4. Pour in the coconut cream; stir well and bring to a simmer. Add the spinach and tomatoes and simmer for about 5 minutes, then stir in artichoke hearts, lemon juice and nutritional yeast. Simmer until flavors are well combined and the sauce has slightly thickened, about 5 minutes. Add the chicken and simmer until it is done, about another 10 minutes. 
  5. Test chicken for doneness. Taste and adjust seasonings, as this is a fairly low-salt version. You may wish to add more lemon juice instead, which brings out salty flavors. 
  6. Serve over spaghetti squash, or pasta of choice.

Keywords: easy Tuscan chicken, chicken main dish, stovetop meal, chicken and vegetables, gluten free pasta dinner, Mediterranean dinner

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