Description

Creamy Tuscan Chicken is a delicious paleo and keto-friendly dish featuring tender chicken thighs cooked in a savory sauce made with bacon, sundried tomatoes, spinach, and rich cashew cream. This flavorful meal is perfect for a quick weeknight dinner and pairs well with cauliflower rice, pasta, or zoodles for a complete, low-carb option.

Ingredients

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Meat and Protein

2 slices bacon, chopped
1-1/2 pounds chicken thighs or chicken tenders (see note)

Vegetables and Aromatics

1 onion, sliced thin
3 cloves garlic, minced
1/2 cup sundried tomato, packed in oil, drained and chopped roughly
2 cups spinach

Liquids and Cream

2 teaspoons avocado oil (if needed)
1-1/2 cup chicken stock
1/2 cup cashew cream (see note)

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Instructions

Cook Bacon: In a large sauté pan over medium heat, cook the chopped bacon until crisp. Remove the bacon from the pan and drain the oil, leaving about 1 tablespoon in the pan.
Cook Chicken: Add the chicken to the pan in batches if necessary. Cook each side for about 3 minutes or until lightly browned and cooked through. Remove the chicken and set aside.
Sauté Onions and Garlic: If the pan is dry, add 2 teaspoons of avocado oil. Add the sliced onion and minced garlic, then reduce the heat to medium-low. Cook until the onion begins to soften, about 5 minutes.
Deglaze and Boil: Pour in the chicken stock and add the chopped sundried tomatoes. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil.
Add Cashew Cream: Stir in the cashew cream until the sauce is smooth and creamy.
Combine and Wilt Spinach: Add the spinach and cooked bacon back to the pan. Return the chicken to the pan as well. Continue to cook until the spinach has wilted and all ingredients are well combined. If the sauce is too thick, add a little more chicken stock to thin it out.
Serve: Serve immediately with your choice of cauliflower rice, pasta, or zoodles for a complete meal.

Notes

If you don’t have tenders, slice chicken breasts in half horizontally then slice in half again to match size. If using thighs, leave them whole.
To make cashew cream: soak 1 cup cashews in cold water for at least 1 hour or up to 8 hours. Drain and blend with ¼ cup water and ½ teaspoon salt until smooth. Store in the refrigerator for 3-4 days.
If cashews are not an option and dairy is tolerated, substitute cashew cream with an equal amount of heavy cream.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 380
Sugar: 3g
Sodium: 520mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 30g
Cholesterol: 110mg