Tuscan Chicken Skillet (Gluten Free, Dairy Free Option, Low Carb, Keto, Whole30 Option)
The new year is officially here (and new decade!) and everyone has made their resolutions. Why does it seem like the new year always makes everyone want to lose weight? I think that’s silly. You are perfect just the way you are! Instead of resolutions, I’ve been choosing a word for the year and this year’s word for me is: grace. I want to have more grace in my relationships with others, in my parenting, and receive grace from others. I’m looking forward to 2020.
If your resolution is to make healthier choices for your body in 2020, I’m totally behind that! Or maybe it’s to spend more time in the kitchen, cook more at home, or eat out less. No matter what your resolution is, you’re going to love this recipe! It’s easy, one pan, and the flavor is insane!
To make this dish whole30, low carb, and paleo you can serve it with zucchini noodles. If not, use regular noodles! Here’s a quick tip on zucchini noodles- I like to buy them frozen, stick them in the pan frozen, cook them on medium-low heat, then strain them. That way they don’t get too watery. To make this recipe dairy free- use a dairy free ricotta (I like Kite Hill which is available at Whole Foods), use dairy free pesto (I like Seggiano), and omit the parmesan cheese.
Tuscan Chicken Skillet
ingredients:
- 1.5 lbs boneless chicken thighs
- 4T + 1T avocado oil
- 2T Italian seasoning
- 3 oz prosciutto
- 1T (about 3 cloves) minced garlic
- 2 cans petite diced tomatoes
- 2T ricotta (use plant based for whole30 and dairy free)
- 1/2t sea salt
- 1T pesto (use dairy free for whole30)
instructions:
How to cook Tuscan Chicken Skillet
- Coat chicken thighs in Italian seasoning (use 1T per side) and fry in avocado oil on high heat.
- Remove from the pan and cook prosciutto until crispy and remove from pan.
- Turn down heat to medium, add 1T avocado oil, and sauté garlic.
- Add tomatoes, ricotta, sea salt, and pesto to the pan and cook for 2 minutes.
- Return chicken and prosciutto to the pan and simmer for 5 minutes.
- Serve with zucchini noodles and top with fresh shaved parmesan.