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Creamy Italian Chicken and Vegetables

  • Author: Ingrid DeHart
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 servings 1x



  1. Put sun dried tomatoes into a small bowl and cover with hot water. Let sit while you prepare the rest of the ingredients.  You can also put them in a bowl of cold water in the morning so they’ll be ready in time for dinner.
  2. Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet add the coconut 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.
  3. Add onions to the same pan and cook over medium heat until soft, then stir in the garlic and cook another minute.
  4. Add zucchini and cook 2 minutes.
  5. Whisk in the arrowroot, add the broth and coconut milk. Stir to combine.
  6. Stir in the mustard, yeast, Italian seasoning, salt and pepper. Cook and stir over medium heat until it starts to thicken, about 2 minutes.
  7. Add spinach and sun dried tomatoes.
  8. Allow mixture to simmer until spinach is wilted and tomatoes are softened 1- 2 minutes.
  9. Add chicken back to the skillet and simmer another 2 minutes.
  10. Serve with cauliflower rice or roasted potatoes.


  • Category: Main Dish, Chicken
  • Cuisine: Paleo, Gluten-Free, Dairy-Free, Whole30

Keywords: Italian Chicken, Paleo chicken,