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

Tuscan chicken with spinach, tomatoes and artichokes

Beth of A Meal In Mind
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.
Prep Time 15 mins
Cook Time 35 mins
Course Meat Main Dish
Cuisine Mediterranean
Servings 4 servings

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
 

  • 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.
Keyword chicken and vegetables, chicken main dish, easy Tuscan chicken, gluten free pasta dinner, Mediterranean dinner, stovetop meal
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