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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/dairy-free-tuscan-chicken-recipe/