Dairy Free Creamy Tomato Chicken
A cozy, flavorful dinner that feels special yet simple. It is a comforting family favorite for busy weeknights.
Equipment
- large deep skillet
Ingredients
For The Chicken
- 4 Boneless Skinless Chicken Thighs
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp Italian Seasoning
- 2 tbsp Olive Oil
For The Sauce
- 1 Yellow Onion, Finely Chopped
- 4 cloves Garlic, Minced
- 2 tbsp Tomato Paste
- 1 can Crushed Tomatoes, 28 Ounces
- 1 cup Unsweetened Plain Dairy Free Milk
- 1/2 tsp Crushed Red Pepper
- 1/2 tsp Kosher Salt
- 2 cups Baby Spinach
- 2 tbsp Fresh Basil, Chopped
Instructions
- Season the chicken thighs with salt, pepper, and Italian seasoning.
- 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.
- 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.
- Add the crushed tomatoes, dairy free milk, red pepper, and salt. Stir well and simmer for 8 minutes.
- 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.
- Stir in the spinach and cook for 2 minutes until wilted.
- Taste and adjust the seasoning, then garnish with basil and serve over rice or pasta.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 20gProtein: 29gFat: 16g