Creamy Tuscan Chicken with Coconut Twist


4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup chicken broth
1 cup canned diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup heavy cream
1/2 cup coconut cream
1/4 cup grated Parmesan cheese
1 cup fresh spinach
2 tablespoons freshly squeezed lemon juice


  1. Season chicken with salt and pepper, then coat in flour.
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes. Remove chicken from pan and set aside.
  3. In the same pan, add the onion and cook until softened, about 3 minutes. Add the garlic and cook for an additional minute.
  4. Pour in the chicken broth, diced tomatoes, basil, oregano, and red pepper flakes. Stir to combine.
  5. Add the chicken back into the pan and bring the sauce to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  6. In a separate bowl, whisk together the heavy cream and coconut cream. Pour the mixture into the skillet, add the Parmesan cheese, and stir to combine.
  7. Stir in the spinach and lemon juice and cook until the spinach has wilted, about 2 minutes.
  8. Serve the creamy Tuscan chicken with rice or pasta. Enjoy!

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