Servings
Font
Back
0 from 6 votes

Easy Tuscan Chicken (No Dairy!)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Lunch , Dinner
Cuisine: Italian , American , International

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

    Cup of Yum
  1. Heat olive oil in a large skillet over medium heat.
  2. 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.
  3. Add diced onion to the same skillet and cook until softened and slightly translucent.
  4. Add minced garlic, thyme and oregano and cook for another minute.
  5. Add chicken broth to the skillet to deglaze the pan, scraping up the brown bits from the bottom of the skillet.
  6. Add chopped sun-dried tomatoes and coconut milk and stir to combine. Cook for another 2-3 minutes.
  7. Add the spinach to the skillet and cook until it wilts.
  8. Return the chicken to the skillet and spoon the sauce over the chicken. Serve immediately.