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Indulge in the rich, creamy flavors of this Dairy-Free Tuscan Chicken, a dish that brings the warmth of Italy right to your kitchen. Perfect for those avoiding dairy but still craving a luscious, satisfying meal, this recipe is packed with tender chicken, earthy mushrooms, and a velvety cashew-based sauce that will leave you wanting more.
I first stumbled upon this recipe during a dinner party where a friend with a dairy allergy needed something special. The moment I took my first bite, I knew it was a keeper. The blend of Italian seasoning, sun-dried tomatoes, and spinach creates a symphony of flavors that’s both comforting and elegant. Now, it’s a staple in my home, and I’m thrilled to share it with you!
Ready to bring this Dairy-Free Tuscan Chicken to life? Let’s dive into the kitchen and get cooking!
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy to Moderate
Before You Begin
Before you start, make sure all your ingredients are prepped and ready to go. This recipe comes together quickly, so having everything measured and chopped ahead of time will make the process smooth and enjoyable. Also, ensure your cashew butter and almond milk are at room temperature to help the sauce blend seamlessly.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Medium chicken breasts | 2 |
| Avocado oil (divided) | 1/4 cup |
| Medium yellow onion, chopped | 1/2 |
| Sliced mushrooms | 8 ounces |
| Cashew butter (room temperature) | 1/2 cup |
| Unsweetened almond milk (room temperature) | 1/2 cup |
| Chicken broth | 1 cup |
| Garlic powder | 1 teaspoon |
| Italian seasoning | 2 teaspoons |
| Almond flour | 2 Tablespoons |
| Spinach | 1 cup |
| Sun-dried tomatoes | 1/4 cup |
| Salt/pepper | to taste |
Step-by-Step Guide
- Cut each chicken breast in half horizontally. Season with salt and pepper (and any other seasoning of choice).
- Heat 2 Tablespoons of avocado oil in a skillet over medium heat. Cook the chicken for about 4-5 minutes on each side. Set aside.
- In the same pan, add 1 Tablespoon of oil and cook the chopped onions for 1-2 minutes. Add the sliced mushrooms and cook for 7-10 minutes, until tender. Set aside.
- While the mushrooms cook, whisk together the cashew butter, almond milk, chicken broth, garlic powder, and Italian seasoning until smooth.
- Add the remaining 1 Tablespoon of oil and almond flour to the pan. Whisk for 2-3 minutes.
- Pour the sauce into the pan and whisk for another 2-3 minutes, allowing it to thicken slightly.
- Stir in the sun-dried tomatoes and spinach.
- Return the chicken and mushrooms to the pan, coating them with the sauce and heating for about 1 minute.
- Adjust salt and pepper to taste. Remove from heat, serve, and enjoy!
Pointers for Perfection & How to Store
For a smoother sauce, ensure your cashew butter and almond milk are at room temperature before mixing. If you’re short on time, consider using pre-cooked chicken, like rotisserie chicken, to speed up the process. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture.
If you loved this Dairy-Free Tuscan Chicken, you might also enjoy this Gluten Free Chicken Pot Pie Recipe.
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Dairy-Free Tuscan Chicken
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Dairy-Free Tuscan Chicken is a creamy, decadent one-pan meal that rivals any restaurant version. Tender chicken breasts are simmered in a luscious garlic-infused sauce packed with tangy sun-dried tomatoes and fresh spinach. By swapping heavy cream for rich coconut milk, this recipe remains completely dairy-free and gluten-free while delivering maximum comfort flavor.
Ingredients
— The Chicken —
2 large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
1 teaspoon dried Italian seasoning
½ teaspoon garlic powder
Salt and black pepper, to taste
2 tablespoons olive oil, divided
— The Creamy Sauce —
1 small yellow onion, finely diced
3 cloves garlic, minced
½ cup sun-dried tomatoes packed in oil, drained and chopped
1 can (13.5 oz) full-fat coconut milk (shake well before opening)
¼ cup chicken broth (ensure gluten-free)
1 teaspoon Dijon mustard (adds tangy depth)
3 cups fresh baby spinach
Fresh basil for garnish
Instructions
1. Season Chicken: Pat the chicken cutlets dry. Season liberally on both sides with the Italian seasoning, garlic powder, salt, and pepper.
2. Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken to a plate and set aside.
3. Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3 minutes until soft. Stir in the garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant.
4. Make Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Add the full-fat coconut milk and Dijon mustard. Stir well and bring to a gentle simmer. Let it cook for 3–5 minutes to thicken slightly.
5. Wilt Spinach: Reduce heat to low. Stir in the fresh spinach and cook for 1–2 minutes until just wilted.
6. Combine: Return the cooked chicken (and any resting juices) to the pan. Spoon the sauce over the chicken to coat it warmly.
7. Serve: Garnish with fresh chopped basil and serve immediately over mashed potatoes, rice, or gluten-free pasta.
Notes
Coconut Milk: You must use canned ‘full-fat’ coconut milk or coconut cream for the right texture. The strong flavors of garlic and sun-dried tomatoes mask the coconut taste significantly.
Chicken Cutlets: Slicing the breasts into thin cutlets ensures they cook evenly and stay tender. You can also use boneless chicken thighs.
Nutritional Yeast: If you miss the cheesy flavor of traditional Tuscan chicken, stir in 1-2 tablespoons of nutritional yeast into the sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens when cold but melts back down when reheated.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 390
- Sugar: 4
- Sodium: 450
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 28
- Cholesterol: 75
Your Burning Questions Answered!
- Can I use a different type of oil?
- Yes, you can substitute avocado oil with olive oil or coconut oil if preferred.
- Is there a substitute for cashew butter?
- Sunflower seed butter can be a great alternative if you have a nut allergy.
Can I make this recipe ahead of time?
Absolutely! Prepare the sauce and chicken separately, then combine and reheat when ready to serve.
Dig In & Enjoy!
This Dairy-Free Tuscan Chicken is a delightful twist on a classic dish, offering all the creaminess and flavor without the dairy. Whether you’re cooking for a crowd or just treating yourself, this recipe is sure to impress. For more delicious ideas, follow me on Pinterest.