Creamy Tuscan Chicken

Creamy Tuscan Chicken

Click here to download the printer friendly version.


Some of my favorite brands.

Some of my favorite brands.

  • 4-8 Boneless Skinless Chicken Thighs
  • 1 Shallot (or small yellow onion)
  • 4 Garlic Cloves
  • 1 Bunch of Parsley
  • 5 Sprigs of Thyme
  • 1 Can Artichoke Hearts
  • 1 4-ounce Can Coconut Cream
  • 4-ounces Sundried Tomatoes in Olive Oil
  • 4-ounces Tomato Paste
  • 2 Cups Chicken Broth (optional: 1 ½ cups broth & ½ cup dry white wine)
  • 1 Tablespoon Salt 
  • ½ Tablespoon Pepper
  • ¼ Cup Pitted Olives



Strain artichokes and olives

Strain artichokes and olives

  • 1 Large Oven-Safe Pan
  • 1 Large Plate or Bowl


  • Pre-heat oven to 425.

  • Open can of coconut cream, sundried tomatoes in olive oil, tomato paste and 1 can artichoke hearts (and drain).
  • Measure out two cups of chicken broth and ¼ cup of pitted olives.


Chops and mince.

Chops and mince.

  • Finely mince 4 garlic cloves and the leaves of 5 sprigs of thyme.  Set aside together.
  • Finely chop 1 shallot (or yellow onion).


  • Season chicken thighs with salt and pepper.


  • Place oven-safe pan on the stove over medium heat, place chicken thighs skin-side down and cook until skin becomes crispy (about 8 minutes), then turn and cook another 6 minutes until chicken is cooked through.
  • Transfer chicken to a plate or bowl and return pan to the stove.
  • Add sundried tomatoes with the olive oil and chopped onion to the pan and sauté until the onion is translucent. (about 5 minutes)
  • Add garlic and thyme, cook another 1 minutes, then add the artichoke hearts, olives and tomato paste, combine well.
  • Pour in coconut cream and chicken broth, combine well, add back the chicken, bring to a boil, then transfer to the oven (middle rack).


  • Bake 30 minutes in the oven.  Remove and allow to cool slightly.


  • Rough chop the leaves of the parsley and sprinkle on top of the chicken.
  • Serve with a green veggie like roasted broccoli and some roasted potatoes of choice.
  • NOTE: If you are doing this on Prep Day for your week ahead, transfer to a container with lid, seal and refrigerate.
Creamy Tuscan Chicken.

Creamy Tuscan Chicken.


  • Enjoy cold with a side salad, or reheat in the oven at 350 for about 10 mi
Feeding the whole family from one dish is easier than you think.  

Feeding the whole family from one dish is easier than you think.