Creamy One Pan Tuscan Chicken (Keto, Gluten Free)
This creamy, flavourful one-pan Tuscan chicken is perfect for a quick, 30-minute meal. The chicken is sliced to absorb the rich sauce, making it extra juicy and tender. With the added crunch of cashews, this dish is satisfying, comforting, and ideal for busy nights or casual lunches.
Ingredients
- 2 Large boneless skinless chicken breasts (or 4 small)
Seasoning/Spices:
- 1 tablespoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon red chilli flakes
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (to taste)
- ⅓ teaspoon teaspoon black pepper
Main Ingredients:
- 4 tablespoon olive oil
- 1 medium onion, sliced
- 2 cloves garlic, sliced
- 6-8 mushrooms, thickly sliced
- 150 g baby spinach
- 1 medium bell pepper (half red, half green)
- 1 red fresh chilli, sliced (optional)
- 100 cherry tomatoes
- 50-70 g unsalted cashews
- 1 cup chicken stock (240 ml)
- ½ cup heavy cream (120 ml)
- 1½ teaspoon chickpea flour (arrowroot starch or any low-carb flour)
- 4 tablespoon water (60 ml)
Marinate Chicken:
- ⅓ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ⅓ teaspoon black pepper
- ¼ teaspoon rosemary
Instructions
- Slice the Chicken: Slice the top of each chicken breast, making 5-7 angled slits about halfway down, without cutting through. This helps the chicken cook faster and more evenly, and creates more surface area for the marinade and sauce to coat the chicken.
- Marinate the Chicken: In a small bowl, combine garlic powder, smoked paprika, black pepper, and rosemary. Rub this mixture over the chicken breasts and set aside.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4 minutes on each side, or until golden and cooked through. Remove the chicken and set aside.
- Cook the Base: In the same pan, fry the onion over medium heat until caramelised, about 5 minutes. Add garlic and cook for another minute. Add smoked paprika, oregano, red chilli flakes, Italian seasoning, salt, and black pepper, and stir well.
- Add Vegetables: Add the mushrooms, bell peppers, and cashews to the pan. Cook for about 2-3 minutes, stirring occasionally.
- Prepare the Sauce: Reduce the heat to low-medium. In a small bowl, whisk together chickpea flour and water until smooth. Add it to the pan, along with chicken stock and heavy cream. Bring the mixture to a simmer.
- Finish Cooking: Add the spinach, cherry tomatoes, red fresh chilli (if using), and the seared chicken back to the pan. Simmer for about 10 minutes, or until the sauce thickens and the chicken is heated through.
- Serve: Serve hot with your choice of side dish or enjoy on its own.
Notes
Nutrition Note:
This recipe is rich in many essential vitamins and minerals, including vitamin A, vitamin C, vitamin B3 (niacin), and iron.- Vitamin A supports your vision, boosts your immune system, and promotes healthy skin.
- Vitamin C is a powerful antioxidant that protects your cells from damage, strengthens your immune system, and aids in wound healing.
- Vitamin B3 (Niacin) helps your body convert food into energy, supports the nervous system, and can help lower cholesterol levels.
- Iron is vital for producing red blood cells, which carry oxygen throughout your body and keep your tissues healthy.
