Dairy-Free Tuscan Chicken Skillet
This Dairy-Free Tuscan Chicken Skillet features tender chicken breasts and sautéed mushrooms simmered in a creamy, dairy-free sauce made with cashew butter and almond milk, finished with spinach and sun-dried tomatoes. It's a flavorful and easy weeknight meal.
Servings: 4 servings
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.
Notes
This dairy-free Tuscan chicken skillet is a quick and flavorful meal perfect for weeknights. Adjust seasoning to your preference.