One-Pot Creamy Tuscan Chicken

Boro Team

Servings

6

Prep Time

10 minutes

Cook Time

55 minutes

Cuisine

Italian-inspired American cuisine

Category

Dinner

A rich, flavorful chicken dish simmered with coconut milk, sun-dried tomatoes, spinach, and fresh basil—all in one skillet for an easy, hearty meal.

One-Pot Creamy Tuscan Chicken

Ingredients

    Ingredients

    • 1 Tbsp avocado oil
    • 3 lbs bone-in skin-on chicken thighs or boneless thighs or chicken breasts
    • 1 1/2 tsp paprika
    • 1 1/2 tsp dried oregano
    • 1 tsp sea salt to taste
    • 1/2 cup full-fat canned coconut milk
    • 3 cups baby spinach
    • 1 cup cherry tomatoes
    • 1/3 cup sun-dried tomatoes drained
    • 1/2 cup fresh basil

    Directions

    1. Heat the avocado oil in a cast iron skillet to medium heat. Sprinkle chicken with sea salt, paprika, and oregano. Place chicken on the hot skillet skin-side down. Cook for 7 minutes, flip, then cook another 7 minutes, until both sides are crispy and browned. Remove the chicken from the skillet and place on a plate. Drain the fat from the skillet.

    2. Add the coconut milk, spinach, cherry tomatoes, sun-dried tomatoes, chopped basil, and sea salt. Stir well and bring the mixture to a full boil. Cook 3 to 5 minutes.

    3. Add the chicken back into the skillet and return to a full but gentle boil. Cover the skillet with a lid and cook for 35 to 45 minutes, or until chicken is cooked through.

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