Ingredients

The following ingredients have 4 Servings
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt
  • 1 tsp pepper
  • 4 chicken thighs ((or chicken breasts, see step #2))
  • 2 tbsp ghee ((can sub avocado oil if needed for dairy-free))
  • 1/4 cup chicken broth (see notes)
  • 2 tbsp arrowroot starch (see notes)
  • 1.5 cups coconut milk
  • 1/2 cup sun dried tomatoes
  • 1/4 cup basil (chopped)
  • 3 cups spinach
  • Chopped parsley (optional topping)

Instruction

  • Prepare shallot and garlic as noted. Place Italian seasoning, sea salt and pepper in a small bowl and mix.
  • If using chicken breasts, place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. (Skip this step if using chicken thighs)
  • Heat a large skillet over medium heat and add ghee. Sprinkle both sides of the chicken with the Italian seasoning mix.
  • Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 4-5 minutes, until a nice brown crust has formed. Flip and cook another 4-5 minutes on the other side, until the chicken is mostly cooked through.
  • While the chicken is cooking, whisk together chicken broth and arrowroot starch.
  • Remove chicken from the skillet and set aside.
  • Add more ghee if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
  • Add coconut milk, sun-dried tomatoes and basil to the pan. Give the chicken broth mixture a quick whisk and pour that in as well.
  • Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
  • Add the chicken back to the skillet with the sauce. Cover and turn the heat down to low. Simmer for about 3-4 minutes, or until the chicken is fully cooked.
  • When the chicken is done, add in the spinach. You might have to add it in batches. Stir the spinach in until wilted.
  • Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with chopped parsley (optional).