Recipe

Creamy Tuscan Chicken (Whole30)

A rich, “restaurant-y” skillet dinner with crispy chicken, garlicky sun-dried tomatoes, and a silky coconut cream sauce that tastes way more indulgent than it should.

By Matt Campbell

•

4.8

A real photo of creamy Tuscan chicken in a cast iron skillet with wilted spinach and sun-dried tomatoes, finished with fresh basil

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Whole30 dinners have a reputation. Lots of clean eating energy, not always a lot of “wow, I want seconds.” This recipe fixes that.

We are doing crispy-edged chicken in one pan, then building a luxury-level creamy sauce with coconut cream, garlic, sun-dried tomatoes, and a little lemon to keep it bright. It hits that decadent, cozy, swipe-your-plate-with-a-fork vibe, without sneaking in dairy, grains, or sugar.

It is weeknight-friendly, it tastes like you tried harder than you did, and yes, you should absolutely taste as you go. That is not cheating. That is cooking.

Why It Works

Crispy chicken, not steamed chicken: A quick sear in a hot skillet builds flavor fast and keeps the chicken juicy.
“Creamy” without dairy: Coconut cream gives the sauce body, while lemon and garlic keep it from tasting heavy.
Big flavor with accessible ingredients: Sun-dried tomatoes and nutritional yeast add that savory, almost-cheesy depth that makes people ask, “Wait, this is Whole30?”
One pan, low drama: The sauce builds in the same skillet, which means fewer dishes and more time to actually eat.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days.

Reheat (best method): Warm gently in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. Stir often and do not boil hard, since coconut cream can separate when overheated.

Microwave: Totally fine. Use 50 to 70% power, stir halfway, and add a small splash of broth if the sauce tightens up.

Freeze: You can, but the sauce may look a little grainy when thawed. Still tasty. Thaw overnight in the fridge, then reheat slowly and whisk in a spoonful of coconut cream to bring it back together.

Common Questions

Is coconut cream Whole30 compliant?

Yes, as long as the ingredient list is clean. Look for coconut cream or the thick cream from full-fat canned coconut milk with no added sugar. Note: common gums like guar gum and xanthan gum are generally Whole30 compatible, but gum-free coconut milk often gives the smoothest, least “wobbly” sauce.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs stay super juicy and are very forgiving. They may need a few extra minutes to cook through.

My sauce tastes too much like coconut. How do I fix it?

Add more lemon juice, a pinch more salt, and another tablespoon of nutritional yeast. Those three pull the flavor toward savory and away from sweet.

What sun-dried tomatoes should I buy?

Oil-packed are easiest and add instant flavor. Check the label for added sugar. If yours are dry-packed, rehydrate them in hot water for 10 minutes, then slice.

How do I know the chicken is done?

Use a thermometer if you can. Aim for 165°F in the thickest part at the end. If you do not have one, slice the thickest piece and make sure the juices run clear and the center is no longer pink.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel works great)
Tongs
Chef’s knife + cutting board
Measuring spoons
Instant-read thermometer (optional but helpful)

The first time I tried to make a “creamy” Whole30 sauce, I did that thing where you stare at a can of coconut milk like it owes you answers. I wanted comfort food energy, not a sad bowl of protein and vegetables pretending it is fun. After a few rounds of tweaking, this version became the one I keep coming back to. It is the kind of dinner that makes the kitchen smell like garlic and ambition, and somehow it still fits into a normal Tuesday night.

Creamy Tuscan Chicken (Whole30)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (or thighs), pounded to even thickness
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil (or avocado oil)
1 small yellow onion, finely chopped
4 cloves garlic, minced
1/3 cup sun-dried tomatoes, sliced (oil-packed, no sugar added)
1 tablespoon tomato paste (check for no sugar)
1 cup chicken broth
3/4 cup coconut cream (or the thick cream from full-fat coconut milk)
2 tablespoons nutritional yeast
2 to 3 teaspoons fresh lemon juice (to taste)
4 cups baby spinach
1 teaspoon dried oregano
Pinch red pepper flakes (optional)
Fresh basil, for serving (optional but highly encouraged)

Optional for serving: cauliflower rice, mashed cauliflower, zucchini noodles, or roasted potatoes if you are not doing Whole30.

Instructions

Season the chicken. Pat chicken dry. Season both sides with salt, pepper, and garlic powder. If the pieces are thick, pound them to an even thickness so they cook at the same speed.
Sear for crispy edges. Heat a large skillet over medium-high heat. Add oil. Sear chicken 4 to 6 minutes per side, until golden and the internal temp hits 145 to 150°F. Transfer chicken to a plate. (It will finish cooking in the sauce to a safe 165°F, without going dry.)
Build the flavor base. Reduce heat to medium. Add onion to the same skillet with a pinch of salt. Cook 3 to 4 minutes, scraping up browned bits, until softened. Add garlic and cook 30 seconds, just until fragrant.
Tomatoes and tomato paste time. Stir in sun-dried tomatoes and tomato paste. Cook 1 minute to caramelize the paste slightly. This is where the sauce starts tasting expensive.
Deglaze and simmer. Pour in chicken broth and scrape the pan well. Let it simmer 2 to 3 minutes to reduce slightly.
Make it creamy. Whisk in coconut cream, nutritional yeast, oregano, and red pepper flakes if using. Simmer gently 2 to 3 minutes until the sauce looks silky and lightly thickened. Do not crank the heat.
Add spinach. Stir in spinach a handful at a time until wilted.
Finish the chicken in the sauce. Return chicken and any juices to the skillet. Simmer 3 to 6 minutes, spooning sauce over the top, until the thickest piece hits 165°F and the sauce clings to the back of a spoon.
Brighten and serve. Turn off heat. Add lemon juice, starting with 2 teaspoons, then taste and adjust salt. Top with fresh basil and serve hot.

My tiny sauce rescue: If the sauce gets too thick, add a splash of broth. If it tastes flat, add salt first, then lemon. If it needs more “depth,” add another tablespoon of nutritional yeast.

A real photo of creamy Tuscan chicken plated with cauliflower rice and basil

Nutrition information is estimated.

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