Dairy-Free Tuscan Chicken Recipe

Introduction

This Dairy-Free Tuscan Chicken is a creamy, flavorful dish perfect for those avoiding dairy but craving rich, comforting meals. Made with a luscious cashew-based sauce, tender chicken, and fresh spinach, it’s a delightful dinner option that’s both satisfying and easy to prepare.

Ingredients

• 2 medium chicken breasts
• 1/4 cup avocado oil (divided)
• 1/2 medium yellow onion, chopped
• 8 ounces sliced mushrooms
• 1/2 cup cashew butter (room temperature)
• 1/2 cup unsweetened almond milk (room temperature)
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 tablespoons almond flour
• 1 cup spinach
• 1/4 cup sun-dried tomatoes
• Salt and pepper, to taste

Instructions

1. Step 1: Cut each chicken breast in half horizontally to create thinner pieces. Season them with salt, pepper, and any additional preferred seasoning.
2. Step 2: Heat 2 tablespoons of avocado oil in a skillet over medium heat. Cook the chicken for about 4-5 minutes on each side until fully cooked and browned. Remove from the pan and set aside.
3. Step 3: Add 1 tablespoon of avocado oil to the same pan and sauté the chopped onions for 1-2 minutes until softened.
4. Step 4: Add the sliced mushrooms to the pan and cook for 7-10 minutes, until tender. Remove the mushrooms and set aside.
5. Step 5: While the mushrooms cook, whisk together cashew butter, almond milk, chicken broth, garlic powder, and Italian seasoning in a bowl until smooth.
6. Step 6: Place the remaining 1 tablespoon of avocado oil and almond flour into the pan. Whisk continuously for 2-3 minutes to form a roux.
7. Step 7: Pour the cashew sauce mixture into the pan and whisk for another 2-3 minutes, allowing the sauce to thicken slightly and reduce.
8. Step 8: Stir in the sun-dried tomatoes and spinach until the spinach wilts.
9. Step 9: Return the chicken breasts and mushrooms to the pan, coating them in the sauce. Heat for about 1 minute to warm through.
10. Step 10: Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and serve immediately.

Tips & Variations

• Use homemade or store-bought sun-dried tomatoes packed in oil for deeper flavor. If using dry ones, soak them in warm water before adding.
• For extra creaminess, blend the sauce ingredients for a smoother texture before whisking into the pan.
• Swap spinach with kale or Swiss chard for a different leafy green option.
• Grill or bake the chicken instead of pan-frying for a lighter version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to maintain the sauce’s creaminess, adding a splash of almond milk if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another nut butter instead of cashew butter?

Yes, almond butter can be a good substitute, but keep in mind it may alter the flavor slightly. Make sure it is unsweetened and smooth for best results.

Is this recipe suitable for a gluten-free diet?

Yes, this recipe is gluten-free when using almond flour and confirming your chicken broth is gluten free. Always check labels to ensure all ingredients meet your dietary needs.

Dairy-Free Tuscan Chicken Recipe

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★★★★★

4.9 from 73 reviews

This Dairy-Free Tuscan Chicken recipe features tender chicken breasts cooked in a creamy, dairy-free cashew sauce infused with Italian seasoning, garlic, sun-dried tomatoes, mushrooms, and spinach. Perfect for those seeking a rich and flavorful meal without dairy, this dish balances hearty protein with vibrant vegetables and healthy fats for a satisfying, gluten-free entree.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 2 medium chicken breasts
• Salt and pepper, to taste
• 1/4 cup avocado oil (divided)

Vegetables

• 1/2 medium yellow onion, chopped
• 8 ounces sliced mushrooms
• 1 cup spinach
• 1/4 cup sun-dried tomatoes

Sauce

• 1/2 cup cashew butter (room temperature)
• 1/2 cup unsweetened almond milk (room temperature)
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 Tablespoons almond flour

Instructions

1. Cut Chicken Breasts: Slice each chicken breast horizontally into thinner cutlets to ensure quicker and more even cooking.
2. Add Seasoning: Season the chicken pieces generously with salt and pepper, or any other spices you prefer.
3. Cook Chicken: Heat 2 tablespoons of avocado oil in a skillet over medium heat. Cook the chicken cutlets for about 4-5 minutes per side until golden brown and cooked through.
4. Set Aside Chicken: Remove the cooked chicken from the pan and set it aside to rest while you prepare the sauce and vegetables.
5. Cook Onions: Add 1 tablespoon of avocado oil to the same pan and sauté the chopped onions for 1-2 minutes until slightly softened.
6. Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 7-10 minutes until tender and browned.
7. Set Aside Mushrooms: Take the cooked mushrooms out of the pan and set them aside with the chicken.
8. Whisk Sauce Ingredients: In a bowl, whisk together the cashew butter, unsweetened almond milk, chicken broth, garlic powder, and Italian seasoning until smooth and well combined.
9. Cook Almond Flour: Add the remaining 1 tablespoon of avocado oil and the almond flour to the pan. Whisk continuously for 2-3 minutes to cook out the raw flour taste.
10. Add Sauce to Pan: Pour the prepared cashew sauce into the pan with the almond flour mixture and whisk constantly for another 2-3 minutes until the sauce thickens slightly and reduces a bit.
11. Add Sun-Dried Tomatoes and Spinach: Stir in the sun-dried tomatoes and spinach, allowing the spinach to wilt into the sauce.
12. Combine Chicken and Mushrooms: Return the chicken breasts and mushrooms to the pan, coating them fully with the creamy sauce. Heat together for about 1 minute.
13. Adjust Seasoning: Taste and add more salt and pepper as needed to enhance the flavors.
14. Serve: Remove the pan from heat and plate the Dairy-Free Tuscan Chicken immediately. Enjoy!

Notes

• This recipe is naturally dairy-free and gluten-free.
• Make sure the cashew butter and almond milk are at room temperature to ensure a smooth sauce.
• You can substitute chicken broth with vegetable broth for a lighter flavor.
• Use fresh spinach rather than frozen for best texture.
• Sun-dried tomatoes add a nice tang; ensure they are not overly salty or soaked in oil.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat to prevent the sauce from separating.

Keywords: Dairy-Free Tuscan Chicken, Dairy-Free Chicken, Gluten-Free Dinner, Cashew Sauce Chicken, Healthy Italian Recipe