Creamy Tuscan Chicken Bowl
Our Creamy Tuscan Chicken Bowl is an exquisite restaurant-quality meal made in under 30 minutes. It is a great recipe for busy weeknights and tastes just like visiting your favorite Italian restaurant. It has the most divine parmesan cream sauce made with clean ingredients and tender chicken on top of rice.
Servings: 6
Calories: 638kcal
Cost: 28
Equipment
- large skillet
- Large pot or instant pot (if cooking rice at the same time as the chicken! Otherwise, you can use the same pot one after the other)
- Measuring Cups and Spoons
- Chef's knife and cutting board
- Cooking Spoon
Ingredients
- 2 lb Chicken thighs
- 7 oz Sun-dried tomatoes julienne cut drained
- 12 oz Artichoke hearts quartered drained and roughly chopped
- 1 cup canned full fat Coconut milk or coconut cream organic and unsweetened
- 1 TB Basil minced
- 5 oz fresh spinach more if desired
- 2 cups brown basmati Rice or wild rice blend
- 1 teaspoon Italian seasoning dried
- 1 teaspoon Avocado oil
- 2 Garlic cloves minced
- 1 yellow Onion minced
- 1 cup broth
- ½ cup Parmesan cheese freshly shredded
- 1 teaspoon garlic powder
- Himalayan Salt and black pepper to taste
Instructions
- In an instant pot, add 2 cups of rice and 2 cups of water or broth. Season with salt, pepper, and garlic powder. cook on manual high pressure for 12 minutes, then allow to naturally release. If cooking on the stove, use 2 cups of rice and 3.5 cups of liquid. Allow it to cook for 20 minutes or until water is evaporated. Fluff with a fork
- Add ½ teaspoon avocado oil and chicken thighs to a large skillet on medium-high heat. Season with salt pepper and garlic powder. Cook approx 5-7 minutes on each side, until internal temperature reaches 165.
- Remove chicken from heat and let cool a moment on the cutting board before cutting into small pieces or shredding
- Add ½ teaspoon avocado oil to the skillet on medium heat. Add onions and garlic, and sauté until softened (approx 2min)
- Add coconut milk, sun-dried tomatoes, artichoke hearts, parmesan, Italian seasoning, and one cup of chicken broth and bring to a low boil, stirring periodically for 2-3 minutes.
- Return cooked chicken to pan and simmer for 5-10min or until the creamy Tuscan sauce is slightly reduced and thickened while periodically scraping the bottom of the pan.
- Add handfuls of spinach while stirring as it wilts. Remove from heat once all spinach has been added to the sauce mixture and is wilted.
- Pour over rice in a bowl and serve while hot! Garnish with fresh basil.
Video
Notes
Hint: Use shredded rotisserie chicken for an even quicker meal!
*For lower carb: Use cauliflower rice or spaghetti squash strands.
*Always check ingredient labels on jarred foods like artichoke hearts, coconut milk, and sundried tomatoes. Find a brand that has a short list without additives.
Nutrition
Calories: 638kcal | Carbohydrates: 57g | Protein: 43g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 691mg | Potassium: 1409mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3587IU | Vitamin C: 56mg | Calcium: 150mg | Iron: 5mg