Easy Tuscan Chicken (No Dairy!)
- DFDairy-Free
- GFGluten-Free
- KKeto
- LCLow Carb
- PPaleo
- SFSugar Free
Fresh herbs, spinach, sun-dried tomatoes and tender juicy chicken come together in one pan in a dairy-free twist on the classic tuscan chicken recipe. This easy version has a rich and creamy texture despite being dairy-free and is bursting with flavor. It’s also a gluten-free, paleo & whole30 recipe.
Ingredients
- 1 pound chicken breasts, butterflied and pounded thin
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tsp Italian seasoning
- salt and pepper, to taste
- ½ cup broth
- ½ cup coconut milk, full-fat
- ½ cup sun-dried tomatoes, chopped
- 2 cups baby spinach
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and smoked paprika, then add to the skillet and cook until golden on both sides, about 4-5 minutes per side. Remove chicken from skillet and set aside onto a plate.
- Add diced onion to the same skillet and cook until softened and slightly translucent.
- Add minced garlic and Italian seasoning and cook for another minute.
- Add chicken broth to the skillet to deglaze the pan, scraping up the brown bits from the bottom of the skillet.
- Add chopped sun-dried tomatoes and coconut milk and stir to combine. Cook for another 2-3 minutes.
- Add the spinach to the skillet and cook until it wilts.
- Return the chicken to the skillet and spoon the sauce over the chicken. Serve immediately.
Equipment
- 1 skillet
Nutrition
Calories: 268kcal