This one skillet Tuscan chicken recipe is a flavorful and satisfying meal that's easy to make and perfect for a gluten-free diet. The creamy coconut sauce combined with tomatoes and herbs creates a delicious Tuscan-inspired dish.
Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1/2 cup sun-dried tomatoes, chopped. 1/2 cup chicken broth. 1 cup coconut cream. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 cup spinach leaves. Fresh basil leaves, for garnish.
Instructions: On both sides, salt and pepper the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. It will take about 4 to 5 minutes on each side to brown the chicken breasts after you add them. Take it out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute, until it smells good. Add the sun-dried tomatoes and cherry tomatoes. Cook for two to three minutes, until the tomatoes get soft. Add the chicken broth and coconut cream and mix them together. Add the oregano and dried thyme and stir to mix. Put the chicken breasts back in the pan and cover them with sauce. Let it cook on low heat for 10 to 12 minutes, or until the chicken is done and the sauce gets thick. Add spinach leaves and stir until they wilt. Before serving, sprinkle with fresh basil leaves.
Prep Time: 15 minutes
Cook Time: 25 minutes
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