Easy Tuscan Chicken (No Dairy!)
User Reviews
5
4 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Cuisine
Italian, American, International
Easy Tuscan Chicken (No Dairy!)
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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.
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Ingredients
- 1 pound chicken breast butterflied and pounded thin
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 small onion diced
- 3 garlic minced, cloves
- 1 tsp thyme dried
- 1 tsp oregano dried
- salt to taste
- black pepper to taste
- ½ cup broth
- ½ cup coconut milk full fat cream
- ½ cup tomato chopped, sun-fried
- 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.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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