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Dairy Free Chicken Breast

Creamy Tuscan Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, pounded to ¾-inch thickness
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, minced
  • ⅓ cup oil-packed sun-dried tomatoes, drained and sliced
  • 1 cup low-sodium chicken broth
  • 1 can (13.5 oz) full-fat coconut cream (chilled, use thick cream only)
  • 1 tsp Italian seasoning
  • 5 oz fresh baby spinach
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp fresh lemon juice
  • Fresh basil leaves for garnish

Method
 

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high. Sear chicken 5 minutes per side until golden and internal temp reaches 160°F. Transfer to a plate.
  2. Reduce heat to medium. Cook onion 4 minutes until soft, then add garlic and sun-dried tomatoes. Cook 1 minute. Pour in broth, scrape up browned bits, and simmer 2 minutes.
  3. Stir in coconut cream and Italian seasoning. Bring to a simmer, then return chicken to skillet. Cook 4 to 5 minutes until sauce thickens and chicken reaches 165°F. Add spinach, cover, and wilt 2 minutes. Stir spinach into sauce.
  4. Remove from heat. Stir in nutritional yeast and lemon juice. Adjust salt, garnish with basil, and serve immediately.

Notes

Leftover sauce thickens as it cools. When you reheat, add a little broth to bring back the creamy texture. For a paleo-friendly version, skip the nutritional yeast; the sauce still tastes rich and bright.