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