Welcome to a world where creamy, rich flavors meet healthy, simple cooking! This Dairy-Free Tuscan Chicken skillet recipe brings a taste of Italy right to your kitchen. We achieve an incredibly satisfying, luscious sauce without a drop of dairy, making it perfect for various dietary needs. Get ready for a delicious, easy, and healthy meal that quickly becomes a family favorite.
Why You’ll Love This Dairy-Free Tuscan Chicken
This recipe is a game-changer for busy weeknights and beginners alike. You’ll absolutely adore this Dairy-Free Tuscan Chicken for so many fantastic reasons!
- Quick and Easy Weeknight Meal: Get dinner on the table in just 40 minutes with minimal fuss. This recipe streamlines your cooking process.
- Family-Friendly and Customizable: Even picky eaters enjoy this flavorful dish, and you can easily adjust ingredients to suit everyone’s taste.
- Rich, Creamy Texture Without Dairy: Thanks to clever plant-based ingredients, you achieve an indulgent sauce that everyone will love.
- Healthy, Gluten-Free, and Whole30 Friendly: This meal fits many dietary lifestyles, making healthy eating delicious and accessible.
- One-Pan Convenience: Cleanup is a breeze when you cook everything in a single skillet, saving you precious time after dinner.
Ingredients
Gather these simple ingredients to create your incredible Dairy-Free Tuscan Chicken:
- 2 medium chicken breasts
- 1/4 cup avocado oil (divided)
- 1/2 medium yellow onion, chopped
- 8 ounces sliced mushrooms
- 1/2 cup cashew butter (room temperature)
- 1/2 cup unsweetened almond milk (room temperature)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 Tablespoons almond flour
- 1 cup fresh spinach
- 1/4 cup sun-dried tomatoes
- Salt and pepper (to taste)
Notes & Substitutions
You have flexibility with many ingredients for this Dairy-Free Tuscan Chicken! Feel free to adjust based on what you have or prefer.
For the chicken, cut breasts into cubes or thin slices for quicker cooking and easier serving. This recipe also works well with boneless, skinless chicken thighs. If you do not have avocado oil, olive oil or even a vegan butter can work as substitutes for sautéing. Fresh onion and garlic can replace the dried versions; use one small onion and two cloves of minced garlic. Cashew butter creates an exceptionally creamy sauce, but almond butter, tahini, or even sunbutter are suitable alternatives. For the almond milk, ensure it is unsweetened; unsweetened cashew milk or soy milk also work. Vegetable broth can replace chicken broth. If you do not have almond flour, regular all-purpose flour works as a thickener. Italian seasoning typically includes oregano, basil, thyme, rosemary, and marjoram; feel free to blend your own. Consider chopping the spinach finely if you prefer a smoother texture in your sauce. Sun-dried tomatoes are key for that authentic Tuscan flavor; if fresh grape tomatoes are all you have, roast them first for a richer taste.
Equipment
You won’t need many specialized tools for this delightful Dairy-Free Tuscan Chicken recipe. Keep it simple and efficient.
- Large Skillet or Pan: A 10-inch or 12-inch cast-iron skillet or a good quality non-stick sauté pan is ideal for cooking everything in one place.
- Whisk: Essential for creating a smooth and lump-free creamy sauce.
- Cutting Board: For safely preparing your chicken and vegetables.
- Measuring Cups and Spoons: To ensure precise ingredient quantities for the best results.
Instructions
Creating this flavorful Dairy-Free Tuscan Chicken is a straightforward process. Follow these steps for a delicious meal.
First, prepare your chicken breasts. Slice each medium chicken breast in half horizontally. This creates thinner chicken cutlets that cook more evenly and quickly. Season both sides of the chicken generously with salt and pepper, and any other seasonings you love.
Next, heat your pan. Place 2 tablespoons of avocado oil in a large skillet or pan over medium-high heat. Once the oil shimmers, add the seasoned chicken cutlets. Cook for about 4 to 5 minutes on each side, or until golden brown and cooked through.
The USDA recommends that all poultry reach a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
Once cooked, remove the chicken from the pan and set it aside on a plate.
Now, it’s time to cook the aromatics. Add 1 tablespoon of avocado oil to the same pan. Stir in the chopped yellow onions and cook for about 1 to 2 minutes, until they begin to soften and become fragrant. Then, add the sliced mushrooms to the pan. Sauté the mushrooms for about 7 to 10 minutes, stirring occasionally, until they release their moisture, shrink, and become tender and beautifully browned. Once done, remove the mushrooms from the pan and set them aside with the chicken.
While the mushrooms are cooking, begin preparing your creamy, dairy-free sauce. In a medium bowl, whisk together the cashew butter, unsweetened almond milk, chicken broth, garlic powder, and Italian seasoning. Whisk thoroughly until the mixture is completely smooth and no lumps remain from the cashew butter. This forms the delicious base of your Dairy-Free Tuscan Chicken sauce.
Next, we will thicken the sauce. Return to the skillet, if there is any remaining oil, add the last 1 tablespoon of avocado oil and the 2 tablespoons of almond flour. Whisk these together constantly for about 2 to 3 minutes, creating a roux that helps thicken your sauce.
Pour the smooth sauce mixture directly into the pan with the roux. Continue to whisk constantly for another 2 to 3 minutes, allowing the sauce to gently simmer and begin to thicken to a lovely, creamy consistency. It should coat the back of a spoon.
Once the sauce has thickened, stir in the fresh spinach and sun-dried tomatoes. Cook for just 1 to 2 minutes, until the spinach wilts into the sauce and the sun-dried tomatoes are warmed through.
Finally, return the cooked chicken breasts and sautéed mushrooms to the pan. Nestle them into the creamy sauce, coating them completely. Allow everything to heat back up together for about 1 minute, ensuring all components are warm and integrated.
Taste the sauce and adjust seasonings as needed. Add more salt and pepper to taste, enhancing the overall flavor of your Dairy-Free Tuscan Chicken. Remove the skillet from the heat, serve immediately, and enjoy your wonderful homemade meal!
Pro Tips & Troubleshooting
Achieving the perfect Dairy-Free Tuscan Chicken is simple with a few expert tricks.
- Time-Saving Tips:
- Use pre-cooked rotisserie chicken, shredding it and adding it at the very end to warm through.
- Bake your chicken in the oven while you sauté the vegetables to save time and streamline the process.
- Prepare the sauce components while other ingredients are cooking, making good use of parallel tasks.
- Creamy Sauce Secrets:
- Ensure all liquid ingredients, especially cashew butter and almond milk, are at room temperature. This helps them combine smoothly without clumping.
- Whisk the cashew butter thoroughly on its own first if it seems very thick, then add other liquids.
- Monitor sauce thickness carefully; it should coat a spoon but not be overly thick, as it will thicken slightly more upon cooling.
- Common Mistakes to Avoid:
- Overcrowding the pan when cooking chicken or mushrooms can lead to steaming instead of browning, so cook in batches if necessary.
- Overcooking chicken will result in dry, tough meat; remove it once it reaches 165°F (74°C).
- Skipping room temperature ingredients for the sauce can make it lumpy, requiring more whisking and patience.
Serving, Storage & Variations
This versatile Dairy-Free Tuscan Chicken adapts beautifully to various serving styles and can be stored for later enjoyment.
- Serving Suggestions:
- Serve this delicious chicken over a bed of your favorite gluten-free pasta or fluffy rice.
- Pair it with a side of roasted asparagus or green beans for a complete meal.
- Enjoy the creamy sauce with crusty gluten-free bread for dipping.
- Serve it alongside creamy mashed potatoes or a lighter cauliflower mash.
- Storage Instructions:
- Refrigerate any leftovers in an airtight container for 3 to 5 days.
- For longer storage, freeze the cooked Dairy-Free Tuscan Chicken for up to 3 months in a freezer-safe container.
- Reheat gently on the stovetop over low heat, adding a splash of broth or almond milk to loosen the sauce, or microwave until warmed through.
- Flavor Variations:
- Stir in marinated artichoke hearts or jarred roasted red peppers for extra tang and color.
- Incorporate fresh herbs like chopped basil or oregano at the end for vibrant flavor.
- Add a pinch of red pepper flakes with the garlic powder for a subtle spicy kick.
- Boost the “cheesy” flavor by adding a tablespoon or two of nutritional yeast to the sauce.
Nutrition
Enjoying this Dairy-Free Tuscan Chicken means savoring a meal that is both delicious and mindful of your health. Here is a breakdown of the nutritional content per serving:
| Nutrient | Amount |
|---|---|
| Calories | 440 kcal |
| Carbohydrates | 19g |
| Protein | 22g |
| Fat | 33g |
| Saturated Fat | 5g |
| Trans Fat | 1g |
| Cholesterol | 36mg |
| Sodium | 353mg |
| Fiber | 3g |
| Sugar | 4g |
This dish provides a great balance of protein and healthy fats, keeping you full and satisfied.
FAQ
Here are answers to some common questions about this delightful Dairy-Free Tuscan Chicken.
Is this recipe really dairy-free?
Yes, absolutely! We use unsweetened almond milk and cashew butter to create a rich, creamy sauce without any dairy products.
Can I use a different kind of chicken?
You can certainly use boneless, skinless chicken thighs for this recipe, adjusting the cooking time as needed until they are fully cooked. Pre-cooked rotisserie chicken works too, added at the end.
Can I make this ahead of time?
You can certainly prepare the sauce ahead of time, storing it in the fridge, or cook the entire dish and refrigerate it for convenient reheating later. This makes the Dairy-Free Tuscan Chicken perfect for meal prep.
How can I make the sauce thicker or thinner?
To thicken the sauce, you can simmer it a bit longer, or whisk in a tiny bit more almond flour mixed with water. To thin it, simply add a splash more unsweetened almond milk or chicken broth.
Is this recipe suitable for other diets (e.g., Whole30)?
Yes, this recipe is naturally gluten-free and can be Whole30 friendly if you ensure all your ingredients (broth, almond milk, etc.) are compliant and without added sugars.
Can I add other vegetables to this dish?
Definitely! Feel free to add bell peppers, zucchini, or even kale to the skillet along with the mushrooms for extra nutrients and flavor.
Conclusion
This Dairy-Free Tuscan Chicken skillet recipe truly delivers on flavor, health, and convenience. It’s an ideal choice for busy parents and beginners looking for a simple yet impressive meal. Enjoy the creamy texture and vibrant Tuscan flavors, all without dairy. Give this delicious recipe a try tonight and discover your new favorite weeknight dish! We can’t wait to hear how much you love it in the comments below!
Dairy-Free Tuscan Chicken Skillet
Equipment
- Skillet
- Whisk
Ingredients
Main Ingredients
- 2 medium chicken breasts
- 1/4 cup avocado oil divided
- 1/2 medium yellow onion chopped
- 8 ounces mushrooms sliced
- 1/2 cup cashew butter room temperature
- 1/2 cup unsweetened almond milk room temperature
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 Tablespoons almond flour
- 1 cup spinach
- 1/4 cup sun-dried tomatoes
- salt/pepper to taste
Instructions
Instructions
- Cut each chicken breast in half horizontally and season with salt, pepper, and any other desired seasonings.
- Heat 2 Tablespoons of avocado oil in a skillet and cook the chicken over medium heat for 4-5 minutes per side until done, then set aside.
- Add 1 Tablespoon of oil to the pan, cook the chopped onions for 1-2 minutes, then add sliced mushrooms and cook for 7-10 minutes until tender; set mushrooms aside.
- Whisk together cashew butter, almond milk, chicken broth, garlic powder, and Italian seasoning until smooth to create the sauce.
- Combine the remaining 1 Tablespoon of oil and almond flour in the pan, whisking for 2-3 minutes to form a roux.
- Pour the prepared sauce into the pan, whisking for another 2-3 minutes to allow it to slightly thicken and reduce.
- Stir in the sun-dried tomatoes and spinach.
- Return the cooked chicken breasts and mushrooms to the skillet, coating them with the sauce and heating for about 1 minute.
- Season with additional salt and pepper to taste, then remove from heat, serve, and enjoy.