If you love creamy tomato dishes but need to skip the dairy, this one is for you. It has all the rich, comforting flavor you want without any milk or cream.

The sauce gets its creamy texture from unsweetened dairy free milk, which blends really well with the tomatoes and spices.

The chicken thighs stay juicy and tender, and they soak up all that flavor from the sauce as they simmer.

I like to serve this over rice or pasta, but it works great with just about anything that can hold the sauce.

It’s simple enough for a weeknight dinner but still feels a little special. I think you’ll want to make it again and again.

Why This Recipe Is a Keeper

Dairy-Free Creaminess – Unsweetened dairy-free milk gives the tomato sauce a smooth, comforting texture without any dairy.

Deep Tomato Flavor – Tomato paste and crushed tomatoes create a rich, savory sauce with bright, balanced flavor.

Tender, Juicy Chicken – Boneless chicken thighs stay moist and flavorful while simmering in the creamy tomato sauce.

Fresh Italian Finish – Garlic, Italian seasoning, red pepper, spinach, and basil make every bite lively and aromatic.

Here’s What You’ll Need

For The Chicken

4 Boneless Skinless Chicken Thighs
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1 Teaspoon Italian Seasoning
2 Tablespoons Olive Oil

For The Sauce

1 Yellow Onion, Finely Chopped
4 Garlic Cloves, Minced
2 Tablespoons Tomato Paste
1 Can Crushed Tomatoes, 28 Ounces
1 Cup Unsweetened Plain Dairy Free Milk
1/2 Teaspoon Crushed Red Pepper
1/2 Teaspoon Kosher Salt
2 Cups Baby Spinach
2 Tablespoons Fresh Basil, Chopped

How to Make It

Step 1

Season the chicken thighs with salt, pepper, and Italian seasoning.

Step 2

Heat the olive oil in a large deep skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until browned, then transfer it to a plate.

Step 3

Add the onion to the skillet and cook for 5 to 6 minutes until softened. Stir in the garlic and tomato paste, and cook for 1 minute.

Step 4

Add the crushed tomatoes, dairy free milk, red pepper, and salt. Stir well and simmer for 8 minutes.

Step 5

Return the chicken and its juices to the skillet. Simmer uncovered for 12 to 15 minutes until the chicken is cooked through and the sauce has thickened.

Step 6

Stir in the spinach and cook for 2 minutes until wilted.

Step 7

Taste and adjust the seasoning, then garnish with basil and serve over rice or pasta.

Recipe Tips

Choose the Right Dairy Free Milk

I recommend using unsweetened oat milk, soy milk, or cashew milk. These options have enough body to make the tomato sauce creamy without adding unwanted sweetness.

Avoid thin varieties and any milk with vanilla flavoring. Shake the carton well before measuring so the thicker parts are evenly mixed into the milk.

Bring the Milk to Room Temperature

Let the dairy free milk sit at room temperature for about 20 minutes before adding it. Very cold milk can make the sauce less smooth when it meets the hot tomatoes.

Pour it in slowly while stirring the sauce. This helps it blend evenly instead of forming small pale specks.

Dry the Chicken Before Seasoning

Pat the chicken thighs dry with paper towels before adding the seasonings. Removing extra moisture helps the outside turn evenly golden in the skillet.

Let the seasoned chicken rest for about 10 minutes while the skillet warms. This gives the salt and Italian seasoning time to settle onto the surface.

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