Ingredients

The following ingredients have 4 Servings
  • 4 Chicken Thighs (Bone-in, skin removed)
  • 1 Tablespoon Coconut oil (May substitute olive oil)
  • Salt and Black pepper
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 3 Cloves Garlic (minced)
  • 1/2 cup Onion (diced)
  • 1 Tablespoons All-Purpose Flour (may substitute almond flour)
  • 1 cup Chicken bone broth (may use vegetable broth or chicken broth)
  • 2/3 cup Heavy Cream (may use Full fat Coconut Milk )
  • 1 teaspoon Spicy Brown Mustard
  • 1 Tablespoon Parmesan cheese (may substitute Nutritional Yeast )
  • 1 teaspoon fresh Thyme (leaves removed from stem)
  • 2/3 cup Sun Dried Tomatoes (roughly chopped )
  • 1 cup Baby Spinach (roughly chopped )

Instruction

  • Season the chicken thighs with salt and pepper, onion powder, and garlic powder.
  • Add the coconut oil to a medium sized skillet (about 8-10 inches) and turn on the heat to medium.
  • When heated add the seasoned chicken pieces and cook about 8 minutes per side, until no pink remains.
  • Transfer the chicken pieces to a plate and put to the side.
  • Add the diced onion and cook until translucent. Add the garlic and cook 2 more minutes.
  • Add the all-purpose flour (or the almond flour) and mix well into the onion and garlic.
  • Pour in the chicken bone broth and the heavy cream (or coconut milk). Stir well until completely combined. Add the mustard, parmesan cheese (or nutritional yeast), and fresh thyme.
  • When the sauce starts to bubble turn down and simmer until the sauce starts to thicken.
  • Add the sun dried tomatoes and spinach. Stir well and when the spinach wilts add the chicken back to the skillet. Warm through and turn off the heat.
  • Serve with your favorite pasta or alongside your chosen vegetable/side.