Today you are about to add a new favorite family recipe to your recipe collection. This Healthy Tuscan Garlic Chicken With Spinach and Sun-Dried Tomatoes is packed with flavour and is so unbelievably easy to prepare. Everything is done in one pot – in 30 minutes!
Why did I call it Healthy Tuscan Garlic Chicken With Spinach and Sun-Dried Tomatoes? Because it is my healthy take on the much loved classic Creamy Tuscan Chicken which is drenched in a creamy sauce and loaded with parmesan cheese. I know you probably go like – Mmm! Yum! Sounds so good! But wait, this recipe is all you want the Creamy Tuscan Garlic Chicken to be, hearty, comforting and loaded with flavors like garlic and sun-dried tomatoes! However, all of this comes with much less fat content and fewer calories. Full flavor AND low calories! That’s what I call win-win! It is naturally gluten-free of course.
So, what did I do differently? I left out the cream and the parmesan cheese. Instead I used a mix of coconut milk, almond milk and chicken stock (I used Nutty Bruce Almond and Coconut milk for those of you who are in OZ). If you are not a fan of coconut, don’t worry, it won’t taste like coconut at all. The dried tomatoes simmered in this mix bring the deep, rich Italian flavour. I also added a couple of handfuls of baby spinach to add more nutritional value to the dish.
This is one of those dishes where your whole family agrees – it is absolutely delicious! Both of my kids absolutely inhaled their dinners. A tasty, healthy and quick family dinner in 30 minutes.
So, are you ready? Let’s make this amazing Healthy Tuscan Garlic Chicken With Spinach and Sun-Dried Tomatoes, shall we?
This is your new favorite weeknight family dinner. Cozy, wholesome and delicious. With golden-brown chicken thighs, garlic and sun-dried tomatoes, ready in 30 minutes.
8 chicken thighs, skin on, no bones ((you can also use chicken breast or skinless thighs if you prefer))
2 cloves garlic, pressed
2 tbsp extra virgin olive oil
⅓ cup mix of almond and coconut milk ((I use Nutty Bruce milk) If not using a blend of milk, make sure to choose good quality coconut milk. Do not use coconut cream. Coconut milk from the fresh milk section would be your best choice.)
⅓ cup chicken stock
100 g sun-dried tomatoes in oil ((drained))
2 handful baby spinach
salt and pepper
To start heat the olive oil in the large frying pan and add garlic and sautee for a couple of minutes on low heat, until the garlic is fragrant.
Add the chicken thighs to the frying pan, skin down. Season with salt and pepper.
Let the chicken brown a little, but keep moving the chicken thighs around so the garlic doesn’t burn. You don’t want the garlic to burn, it will ruin the taste.
Once the skin is nice and brown turn the thighs over and let the other side brown a little too. It will take about 2-3 minutes.
Now turn the chicken skin facing up and add sun-dried tomatoes, milk and the chicken stock. Bring to simmer, and let it cook for about 15 minutes, with the lid on.
After 15 minutes, take the lid off and add the spinach. Give the spinach a minute or two to wilt and gently combine the spinach with the sauce.