If you love the rich flavor of a classic Tuscan chicken but need to skip the dairy, this recipe is for you.

It has tender chicken cutlets sitting in a creamy sauce with garlic, sun dried tomatoes, and fresh spinach.

The whole thing is dairy free, which matters a lot if regular cream leaves you feeling unwell or you just want to avoid it.

Instead of heavy cream, I use full fat coconut milk and a little nutritional yeast to get that same smooth, savory feel.

A splash of lemon juice at the end cuts through the richness so it tastes like the real thing, not like coconut at all.

Why This Recipe Is a Keeper

Rich Dairy-Free Sauce – Full-fat coconut milk and nutritional yeast make the sauce smooth, savory, and satisfyingly creamy.

Beautifully Balanced Flavor – Lemon, Dijon, garlic, and spices keep the coconut milk tasting bright and wonderfully savory.

Tender Golden Chicken – Lightly floured chicken develops a golden coating while staying tender beneath the creamy sauce.

Tuscan-Inspired Taste – Sun-dried tomatoes, garlic, spinach, and basil bring rich, fresh Italian-style flavor to every serving.

Here’s What You’ll Need

2 lb Boneless Skinless Chicken Breasts, sliced in half lengthwise
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Italian Seasoning
1/4 cup All Purpose Flour
3 tbsp Olive Oil
4 cloves Garlic, minced
1/2 cup Sun Dried Tomatoes In Oil, drained and sliced
3/4 cup Chicken Broth
1 1/4 cups Full Fat Coconut Milk
3 tbsp Nutritional Yeast
1 tsp Dijon Mustard
1/2 tsp Smoked Paprika
1/4 tsp Red Pepper Flakes
5 oz Fresh Baby Spinach
1 tbsp Fresh Lemon Juice
2 tbsp Chopped Fresh Basil

How to Make It

Step 1

Pat the chicken cutlets dry and season both sides with salt, pepper, and italian seasoning. Dredge each piece lightly in the flour and shake off the excess.

Step 2

Heat the olive oil in a large skillet over medium high heat. Sear the chicken for 4 to 5 minutes per side until deeply golden and cooked through, working in two batches so the pan stays hot. Transfer to a plate.

Step 3

Lower the heat to medium and add the garlic and sun dried tomatoes to the same skillet. Cook for 1 minute, stirring constantly, until the garlic smells sweet and the tomato oil colors the pan.

Step 4

Pour in the chicken broth and scrape up every browned bit from the bottom. Let it bubble and reduce by about half, roughly 2 minutes.

Step 5

Stir in the coconut milk, nutritional yeast, dijon, smoked paprika, and red pepper flakes. Simmer gently for 5 to 6 minutes, stirring often, until the sauce thickens enough to coat a spoon.

Step 6

Add the spinach by the handful and stir until it wilts down, about 2 minutes. Finish with the lemon juice, which cuts the coconut richness and makes the sauce taste like classic cream.

Step 7

Nestle the chicken and any resting juices back into the sauce, spoon it over the top, and simmer 2 more minutes. Scatter with fresh basil and serve over pasta, rice, or mashed potatoes.

Recipe Tips

Keep the Chicken Even

Make each chicken piece as close to 1/2 inch thick as possible. Pieces with the same thickness will finish cooking at about the same time.

If one end is much thicker, cover the chicken with parchment paper and gently flatten that area. This helps the center reach 165 F without the thinner parts becoming dry.

Flour Just Before Cooking

Add the flour coating shortly before the chicken goes into the skillet. If the coated chicken sits too long, the flour absorbs moisture and can become sticky.

Use only a thin, even layer and remove any extra flour. A heavy coating can leave floury spots in the skillet and make the finished sauce too thick.

Give Each Batch Enough Room

You’ll get the best color if the chicken pieces do not touch in the skillet. Too many pieces at once lower the pan temperature and create extra moisture.

Let the oil get hot again for about 30 seconds before adding the second batch. If the skillet looks dry, add another small spoonful of olive oil.

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