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–+ servings
chicken breasts in a black skillet smothered with a dairy free cream sauce, spinach and sun-dried tomatoes

Easy Tuscan Chicken (No Dairy!)

  • DFDairy-Free
  • GFGluten-Free
  • KKeto
  • LCLow Carb
  • PPaleo
  • SFSugar Free
5 from 3 votes
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.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt and pepper, to taste
  • ½ cup broth
  • ½ cup coconut milk, full fat cream
  • ½ cup sun-fried 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, thyme and oregano 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