Creamy Dairy Free Tuscan Chicken for Cozy Weeknight Dinners

Dairy Free Tuscan Chicken is a creamy delight that skips the cream while keeping the comforts of classic Italian cuisine.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 medium Shallot Adds sweetness and depth to the sauce; no substitute necessary.
3 cloves Garlic Provides aromatic flavor; fresh garlic yields the best taste.
1 teaspoon Italian Seasoning Infuses the dish with Italian herbs; blend your own with oregano, basil, and thyme.
0.5 teaspoon Sea Salt Enhances flavors; adjust based on personal preference.
0.25 teaspoon Pepper Adds heat and balance; freshly ground is recommended.

For the Chicken

1.5 pounds Chicken Thighs The preferred choice for juiciness; chicken breasts can be used, but they require careful cooking to avoid dryness.
2 tablespoons Avocado Oil Ideal for high-temperature cooking with a mild flavor; olive oil can serve as an alternative.

For the Creamy Base

1 can Coconut Milk Creates a creamy consistency; use full-fat for richness, or coconut cream for an even thicker substitute.
0.5 cup Chicken Broth Provides additional depth to the sauce; vegetable broth is a good substitute for a vegetarian version.
1 tablespoon Arrowroot Starch Thickens the sauce without dairy; cornstarch can be used as an alternative.

For the Flavor Boost

0.5 cup Sun-Dried Tomatoes Add sweetness and texture; optional if unavailable.
0.25 cup Basil Fresh basil brings brightness; other herbs like parsley can also be used.
2 cups Spinach Adds nutrients and color; kale or Swiss chard can be swapped in.

For Garnish

2 tablespoons Chopped Parsley Optional topping for garnish and freshness.

Equipment

Skillet

Method

Step‑by‑Step Instructions

Finely chop one shallot and mince three cloves of garlic. Mix together 1 teaspoon of Italian seasoning, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper.
If using chicken breasts, gently pound them to an even thickness. Rub the spice mixture over the chicken.
Heat 2 tablespoons of avocado oil in a large skillet. Add the chicken and cook for 4–5 minutes on each side until golden brown.
In the same skillet, add the chopped shallot and minced garlic; cook for 1–2 minutes until fragrant.
Pour in one can of full-fat coconut milk, ½ cup chicken broth, and 1 tablespoon arrowroot starch. Whisk to combine and simmer for 2–3 minutes.
Return the chicken to the skillet, cover, and simmer for 3–4 minutes until fully cooked.
Stir in 2 cups of fresh spinach and chopped basil. Cook for an additional minute until the spinach wilts.
Serve hot, spooning the sauce over the chicken, optionally garnish with chopped parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

To store, keep leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, portion into containers and freeze for up to 3 months.

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