During a time that was incredibly difficult for so many, our family held onto the small blessings we could find during 2020. One of them was the unexpected gift of extra family time with our daughter. Two months before the world shut down, she chose to start online homeschool and dual‑enroll in college. A big decision, and one that allowed her to focus on what really mattered to her.

Watching her grow, explore new interests, and take on responsibilities at our clinic was a bright spot in an otherwise heavy season. We know not everyone had the same experience, and we are truly grateful.

If anything, that period reminded us how meaningful it can be to slow down, cook at home, and share real conversations around the table. It’s a lesson we’ve carried with us, and it’s part of why recipes like this one feel so important and nourishing.

Now, About This Recipe…

This dish was born during that era when I had extra time in the kitchen. I’m finally back to blogging and so excited to share a few delicious recipes that came out those reflective days.

I remember walking through the grocery store and seeing the baking aisles completely wiped out. At first, I was frustrated—I couldn’t find the staples I needed! But then I smiled, realizing that so many of you were cooking and baking at home. That warmed my heart.

This particular recipe became a favorite in our house. My daughter has asked for it so many times, I’m amazed she’s not tired of it yet! It’s incredibly creamy and—surprise—completely dairy-free.

Sometimes coconut milk can feel a bit too tropical for an Italian-inspired dish, but in this case, the spices and other ingredients work beautifully. The result? A creamy, rich Tuscan-style chicken dish that’s both satisfying and is FreeDiet approved. Perfect for pairing with greens or spaghetti squash.

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Creamy Tuscan Chicken

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Dawn Rofrano

Serves: 4

Ingredients

• FOR THE CHICKEN-1½ lbs (about 6 pieces) chicken thighs or breasts
• 2 tbsp coconut oil or ghee
• 2 large cloves garlic, finely chopped
• 2 tsp Italian seasoning blend
• 2 tsp dried onion flakes
• 1 tsp sea salt
• FOR THE CREAMY SAUCE- 1 can full-fat coconut cream
• 1 tbsp Italian seasoning blend
• 1½ tsp sea salt
• ½ cup chopped artichokes (frozen or canned, see notes)
• ¼ cup sun-dried tomatoes, chopped (omit for Phase 1 FreeDiet)
• 1 handful fresh basil, chopped
• 2 handfuls arugula
• 3 tbsp toasted pine nuts (optional)

Instructions

1. PREPARE THE CHICKEN-In a large skillet, heat the coconut oil or ghee over medium heat until a drop of water sizzles.
2. In a small bowl, combine the Italian seasoning, onion flakes, and salt. Season one side of the chicken with half of the spice blend.
3. Place the chicken seasoned side down in the skillet. Cook 4–7 minutes, until golden brown.
4. Season the top side with the remaining spice blend, then flip and brown the other side for another few minutes.
5. MIX THE SAUCE-In a bowl, whisk together the coconut cream, Italian seasoning, sea salt, basil, garlic, and artichokes (tomatoes, if using).
6. Combine & SIMMER- Pour the sauce into the skillet with the chicken. Stir gently to coat.
7. Continue cooking until the chicken is cooked through and the sauce is heated and thickened, about 5–7 minutes.
8. FINISH & SERVE- Add the arugula to the skillet and cook for 1 minute, just until wilted. Taste and adjust seasoning with extra salt if needed.
9. Serve the chicken with plenty of the creamy sauce spooned over the top. Garnish with toasted pine nuts before serving.

Notes

Use organic ingredients when possible.
Coconut Cream: Trader Joe’s and Thrive Market carry good options without guar gum.
Artichokes: Frozen or canned both work. If using canned, rinse well before chopping. To thaw frozen ones, run them under warm water.
Greens: Arugula adds a peppery flavor, but spinach, kale, or Swiss chard also work beautifully.
Serving Suggestion: Delicious served over spaghetti squash or zucchini noodles.

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