Dairy Free Creamy Tuscan Chicken
This comforting dinner is rich, satisfying, and easy to enjoy, making it a standout choice for weeknight meals or relaxed family gatherings.
Equipment
- large skillet
Ingredients
- 2 lb Boneless Skinless Chicken Breasts
- 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
- 1/2 cup Sun Dried Tomatoes In Oil
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 601kcalCarbohydrates: 15gProtein: 57gFat: 34g