Description
This 30-minute creamy Tuscan chicken is an easy one-skillet dinner made with tender chicken breasts, garlic, sun-dried tomatoes and fresh spinach in a rich, creamy sauce. Completely gluten-free and dairy-free, yet still delivers the comforting, savory flavor of classic Tuscan chicken. Perfect for a simple weeknight dinner served with veggies, rice or potatoes.
Ingredients
- 4 boneless, skinless chicken breasts (approx. 1.5 to 2 pounds)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 3 tablespoons olive oil, divided
- 1 shallot, thinly sliced
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 cup cherry tomatoes
- 2 cups baby spinach
- 1 1/2 cups dairy-free heavy cream
- 1/4 cup dairy-free parmesan cheese
- 1/4 teaspoon dried red pepper flakes
- Fresh basil, to garnish
Instructions
- Season Chicken & Sear: Season the chicken breasts with Italian seasoning, salt, and pepper. Heat up 2 tablespoons of olive oil in a large skillet over medium heat and sear the chicken on one side for 3-4 minutes.
- Flip & Sear the Other Side: Flip and sear the other side for another 3-4 minutes, until golden. Remove and set aside.
- Sauté Shallots, Tomatoes & Garlic: In the same pan, add the remaining 1 tablespoon olive oil and sauté the shallots until soft. Add the sun-dried tomatoes, cherry tomatoes, cut into quarters, and garlic, and cook for 1 more minute.
- Add Spinach: Add the baby spinach to the pan. Cook over low heat for a couple of minutes, until the spinach wilts.
- Add Cream, Chili Flakes & Cheese: Pour in the dairy-free heavy cream, then add the chili flakes and dairy-free parmesan cheese. Stir and heat through for a couple of minutes.
- Return Chicken to Skillet: Return the chicken to the pan and cook for another 6 minutes. Switch off the heat, then cover the pan and let the chicken rest in the pan for 5-7 minutes before serving.
- Garnish & Serve: Garnish the Tuscan chicken skillet with fresh basil leaves and serve with rice, pasta or potatoes if you like.
Notes
Chicken: I used boneless, skinless chicken breasts, but if you prefer, you can also use chicken thighs for a juicier option.
Seasonings: I used Italian seasoning along with salt and pepper because this is an Italian-inspired dish. However, if you don’t have Italian seasoning, you can also use garlic powder or onion powder if you prefer.
Olive Oil: I recommend using extra virgin olive oil for the best flavor.
Shallots: Shallots have a milder, slightly sweeter flavor than regular onion. But if you don’t have shallots, you can use finely sliced red onions instead.
Garlic: Fresh garlic adds fragrance and flavor to the creamy sauce, so definitely make sure to add it in.
Tomatoes: I used a mix of sun-dried tomatoes and fresh cherry tomatoes, but you can also use all sun-dried tomatoes which have a sweeter and more concentrated flavor.
Spinach: I used fresh spinach. Alternatively, you may also use frozen spinach if that’s what you have (just make sure to squeeze out the water from the frozen spinach so it doesn’t dilute the sauce).
Cream: To keep this recipe dairy-free, I’ve used dairy-free heavy cream. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Parmesan Cheese: Likewise, I’ve used dairy-free Parmesan cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Parmesan cheese instead.
Red Pepper Flakes: A pinch of dried red pepper flakes (dried chili flakes) adds a little kick of heat. However, if you can’t take heat, feel free to leave it out.
Basil: I like garnishing the dish with fresh basil as it adds a beautiful Italian flavor.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: chicken, Main Dishes
- Method: Stovetop
- Cuisine: American, Italian
