Description
A rich and flavorful Creamy Tuscan Chicken recipe that combines tender chicken thighs with savory bacon, sun-dried tomatoes, spinach, and a luscious cashew cream sauce. Perfect for Paleo and Keto diets, this skillet dish is quick to prepare and ideal for a comforting, low-carb meal.
Ingredients
Scale
Protein and Fat
- 2 slices bacon, chopped
- 1-½ pounds chicken thighs or chicken tenders
- 2 teaspoons avocado oil (if needed)
Vegetables and Aromatics
- 1 onion, sliced thin
- 3 cloves garlic, minced
- ½ cup sundried tomatoes (packed in oil, drained and chopped roughly)
- 2 cups spinach
Liquids and Cream
- 1-½ cup chicken stock
- ½ cup cashew cream
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 for cooking the chicken.
- Cook Chicken: Add chicken thighs or tenders to the pan in batches if needed. Cook each side for about 3 minutes until lightly browned and cooked through. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics: Add 2 teaspoons of avocado oil if the pan is dry. Add sliced onion and minced garlic. Reduce heat to medium-low and cook until onions start to soften, approximately 5 minutes.
- Add Liquid and Tomatoes: Pour in chicken stock and add the chopped sundried tomatoes. Scrape any browned bits from the bottom of the pan. Bring the mixture up to a boil.
- Incorporate Cashew Cream: Stir in the cashew cream until the sauce is smooth and creamy.
- Add Spinach, Bacon, and Chicken: Return the cooked chicken and crispy bacon to the pan along with the spinach. Cook until the spinach has wilted and all ingredients are well combined. If the sauce is too thick, add more chicken stock to achieve desired consistency.
- Serve: Serve the creamy Tuscan chicken immediately with cauliflower rice, pasta, or zucchini noodles for a delicious meal.
Notes
- If chicken tenders are unavailable, slice chicken breasts horizontally and then halve to the appropriate size; if using thighs, leave 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 refrigerated for 3-4 days.
- If allergic to cashews and dairy is tolerable, substitute cashew cream with heavy cream in equal amounts.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
