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Tuscan chicken with spinach, tomatoes and artichokes

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.
Course Meat Main Dish
Cuisine Mediterranean
Keyword chicken and vegetables, chicken main dish, easy Tuscan chicken, gluten free pasta dinner, Mediterranean dinner, stovetop meal
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Author Beth of A Meal In Mind


  • 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


  • 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.
  • 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.
  • 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.
  • 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. 
  • 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. 
  • Serve over spaghetti squash, or pasta of choice.