Creamy Tuscan Chicken [gluten-free, dairy-free, paleo]
Updated: Sep 17
By: Carleen, Busy Working Mom, Blended Family of 5 Kids, Gluten & Dairy Free Lifestyle
[M.S., OTR/L, Wellness Coach, RYT 500 hr, Reiki Master/Teacher, Endurance Coach]
My obsession this week! Omg, this dish is SO good. The kids all devoured it and I made enough so I could enjoy it for lunch throughout the week. It’s going into the regular rotation for sure! [photo credit to original author]
Bonus: It’s gluten-free and dairy-free!
Here’s how I made it on one of our busiest evenings:
First, I put the chicken in the instant pot with half of the chick broth to cook while dropping off the kids at sports.
Then I came home, removed the chicken, and shredded it with two forks.
I cooked the remaining broth and followed the rest of the ingredients listed in the recipe using the instant pot’s sauté function.
After that, I added the chicken back to the pot and sautéed for a bit longer to heat the chicken up.
Then I screwed on the lid and let it keep hot while we picked the kids up from sports.
Modifications I made:
I used chicken breasts instead of thighs (and cooked in the instant pot for convenience)
Didn’t add nutritional yeast (bc I didn’t have any)
Used the regular type of coconut milk we always buy
Used Namaste GF flour blend instead of tapioca or arrowroot flour (bc that’s what I had).
I did a few taste tests and added more Italian seasoning for a richer flavor
Other options:
Swap out the spinach or sun-dried tomatoes for almost any other veggie your family enjoys! I have since made this recipe and added broccoli and cauliflower rice. Mom tip: The sauce will tie it all together...and hide the veggies!
Serve on its own or over:
Brown rice
Quinoa
Gluten free noodles
Or on Boston lettuce (think Asian lettuce wrap style!)
If you give this one a try let me know what you think as well as any modifications you made!
Here is the recipe as written by the original author (refer to above for my modifications):
Creamy Tuscan Chicken
1.5 lbs chicken thighs boneless and skinless
1 Tbsp coconut oil plus additional if needed
Sea salt and pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1 small onion chopped
4 cloves garlic minced
1 Tbsp tapioca flour or arrowroot
1 cup chicken bone broth
1/2 cup coconut milk full fat, blended before adding if needed
1/2 Tbsp stone ground mustard
1 1/2 Tbsp nutritional yeast optional
1 tsp Italian seasoning blend
1/4 tsp sea salt or to taste
1/8 tsp black pepper or to taste
2/3 cup sun-dried tomatoes roughly chopped
1 1/2 cups baby spinach roughly chopped
Check out the recipe from the original author here to learn more! Thanks, Paleo Running Momma!
Enjoy!
Carleen