Tuscan Chicken

A Silver Lining and a Tuscan Delight

There were a few good things that came out of the lockdowns during COVID. One of them was that more people returned to home-cooked meals, gathered around the table, and had meaningful, unrushed conversations.

For our family, one silver lining was the extra time we got to spend with our daughter. With the world at a standstill, there was no FOMO—just presence. Right before everything shut down, she made the bold decision to leave traditional high school and enroll in online homeschooling while dual-enrolling in college. Having been homeschooled from 4th through 6th grade, she already understood the benefits: fewer distractions, less drama, and more freedom to focus on subjects she was passionate about while also pursuing courses that would shape her into a well-rounded person.

It was a big decision for our family, but we trusted the process. Looking back, it was absolutely the right move. She thrived—exploring courses that aligned with her passions and future goals, from financial literacy to certifications in fitness and health. She had 2 years of college by the time she graduated high school! Adriana also wanted to save for a car, so she began working with us at the Natural Medicine Clinic. Over the years, she proved herself and rose to a position that many in their 30s would be proud to hold. She even had the time and energy to pursue her black belt!

So yes, for our small family, the lockdowns were a blessing. We were able to pour into our daughter in ways that might not have been possible otherwise. Of course, I recognize that this wasn’t the case for everyone. Many faced loss and hardship, and families were separated. And while we’ve all heard enough to know there were questionable things happening during that time, one thing we can probably agree on is this: the media was the biggest virus, and the agendas of career politicians distorted much of the truth and BIG government was not to be trusted.

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.

******

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

Creamy Tuscan Chicken

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Author: Dawn Rofrano

Serves: 4

Ingredients

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
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

Prepare the Chicken
In a large skillet, heat the coconut oil or ghee over medium heat until a drop of water sizzles.
In a small bowl, combine the Italian seasoning, onion flakes, and salt.
Season one side of the chicken with half of the spice blend.
Brown the Chicken
Place the chicken seasoned side down in the skillet. Cook 4–7 minutes, until golden brown.
Season the top side with the remaining spice blend, then flip and brown the other side for another few minutes.
Mix the Sauce
In a bowl, whisk together the coconut cream, Italian seasoning, sea salt, basil, garlic, and artichokes (and sun-dried tomatoes, if using).
Combine and Simmer
Pour the sauce into the skillet with the chicken. Stir gently to coat.
Continue cooking until the chicken is cooked through and the sauce is heated and thickened, about 5–7 minutes.
Taste and adjust seasoning with extra salt if needed.
Finish and Serve
Add the arugula to the skillet and cook for 1 minute, just until wilted.
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.

With a Spoonful of Health,