Buy Now → Creamy Italian Chicken and Vegetables (Paleo, Dairy Free)
In this one pan chicken dish zucchini, spinach and sun dried tomatoes are cooked in a flavorful ‘creamy’ sauce that’s paleo and dairy free. You can make it in 30 minutes.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Chicken
- Cuisine: Paleo, Gluten-Free, Dairy-Free, Whole30
Ingredients
Scale
- 1/3 cup sun dried tomatoes, softened, or 1/2 cup sun dried tomatoes in olive oil, roughly chopped
- 1 1/2 pounds humanely raised chicken thighs, boneless and skinless
- 2–3 Tablespoon olive oil
- Celtic sea salt and pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 small onion chopped
- 4 cloves garlic minced
- 1 ½ cups zucchini cut into cubes
- 1 teaspoon Italian seasoning blend
- 1 Tablespoon arrowroot or tapioca flour
- 1 cup chicken bone broth
- 1/2 cup coconut milk, simple, full fat, mix before using
- 1/2 Tablespoon stone ground mustard (optional)**
- 1 1/2 tablespoons nutritional yeast (optional)**
- 1/4 teaspoon Celtic sea salt or to taste
- 1/8 teaspoon black pepper or to taste
- 4 cups baby spinach or baby kale roughly chopped
Instructions
- If using sun dried tomatoes (not in olive oil) put them into a small bowl and cover with hot water. Let sit while you prepare the rest of the ingredients.* Skip this step if using sun dried tomatoes in olive oil.
- Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet heat 1 tablespoon of the olive oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate.
- Add another tablespoon of olive oil. Add onions to the same pan and cook over medium heat until soft, about 5 minutes.
- Stir in the garlic and cook another minute. If the pan is dry add another tablespoon of olive oil.
- Coarsely chop the sun dried tomatoes. Add them to the pan and stir.
- Add zucchini and Italian seasoning, cook 2 minutes.
- Sprinkle the arrowroot and stir. Add the broth and coconut milk. Stir to combine.
- Stir in the mustard, nutritional yeast, salt and pepper. Cook and stir over medium heat until it starts to thicken, about 2 minutes.
- Use tongs to mix in the spinach or baby kale.
- Allow mixture to simmer until spinach is wilted 1- 2 minutes.
- Add chicken back to the skillet and simmer another 2 minutes.
- Serve with cauliflower rice, roasted potatoes, rice or quinoa.
Equipment
Buy Now → Notes
Recipe adapted from paleorunningmama.com
*You can also put the sun dried tomatoes into in a bowl of cold water in the morning so they’ll be ready in time for dinner.
**The nutritional yeast and mustard add flavor but if you don’t have them the sauce will still be delicious.
Find it online: https://eatwellenjoylife.com/creamy-italian-chicken/
