There is something deeply comforting about a skillet dinner that tastes rich and cozy yet comes together in less than half an hour. This 25-Minute Creamy Tuscan Chicken (No Dairy) is exactly that kind of recipe. The chicken browns into a golden crust, the garlic melts into the warm coconut milk, and the sun dried tomatoes infuse the whole sauce with that signature Tuscan sweetness.
Jump to:
I tested this version carefully to make sure the sauce becomes silky, thick, and spoon-coating without the help of any dairy. The basil brightens every bite, and a handful of spinach softens perfectly into the warm sauce. It is the kind of weeknight dinner you make once and keep in your rotation forever.
Why You'll Love This Recipe
- Ready in about 25 minutes
- Naturally dairy free and gluten free friendly
- One-skillet recipe with minimal cleanup
- Creamy sauce without heavy cream
- Family friendly and deeply flavorful
- Easy to pair with rice, pasta, or vegetables
Ingredients
Chicken
- 4 chicken thighs, boneless and skinless (or chicken breasts)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 2 tablespoons ghee or avocado oil
Sauce
- 1 shallot, diced
- 4 cloves garlic, minced
- 1.5 cups full fat coconut milk
- ¼ cup chicken broth
- 2 tablespoons arrowroot starch
- ½ cup sun dried tomatoes, sliced
- ¼ cup fresh basil, chopped
To Finish
- 3 cups fresh spinach
- Chopped parsley, optional
Ingredient Notes
- Chicken thighs stay tender and flavorful. If using breasts, pound them lightly to ensure even cooking.
- Use avocado oil if you want the dish fully dairy free.
- Full fat coconut milk creates the best creamy texture.
- Arrowroot starch gives the sauce a glossy, silky finish.
- Choose sun dried tomatoes packed in oil for extra richness.
Instructions
- Season the chicken.
Stir together the Italian seasoning, sea salt, and pepper. Pat the chicken dry and coat both sides with the seasoning mix. If using chicken breasts, pound them between parchment sheets until evenly thin. - Sear the chicken.
Warm the ghee or oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 4 to 5 minutes without moving it, until golden. Flip and cook another 4 to 5 minutes. Transfer to a plate. - Prepare the slurry.
In a small bowl, whisk the chicken broth and arrowroot starch until smooth. - Sauté the aromatics.
Add a little more oil to the skillet if needed. Stir in the shallot and garlic and cook for 1 to 2 minutes until softened and fragrant. - Build the creamy sauce.
Pour in the coconut milk, sun dried tomatoes, and basil. Stir the slurry again and add it to the skillet. Scrape up any browned bits from the pan and let the sauce simmer for 2 to 3 minutes until slightly thickened. - Finish the chicken.
Return the chicken and any juices to the skillet. Spoon some sauce over the top, cover, and reduce the heat. Simmer for 3 to 4 minutes until the chicken is cooked through. - Add the spinach.
Turn off the heat and stir in the spinach. It will wilt quickly into the sauce. Taste and adjust seasoning as needed. - Serve.
Spoon the creamy Tuscan chicken over rice, pasta, mashed potatoes, or cauliflower rice. Garnish with parsley if you like.
Pro Tips
Top Tip
- Let the chicken brown fully before flipping for the richest flavor.
- Whisk the slurry just before adding so the sauce stays smooth.
- Keep the sauce at a gentle simmer for the best texture.
- Stir in spinach at the end to keep it bright and tender.
Storage and Reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of coconut milk or broth if needed. Microwave in short intervals, stirring between each round.
Make Ahead
Prepare the full recipe up to two days ahead and store in the fridge. Add spinach when reheating for best texture.
Variations
- Add red pepper flakes for subtle heat.
- Stir in sliced mushrooms or roasted peppers.
- Use cauliflower rice or zucchini noodles for a lighter option.
- Slice the chicken before returning it to the sauce for easier serving.
FAQs
Yes. Pound them to an even thickness so they cook evenly.
Yes, as long as you choose avocado oil instead of ghee.
Tapioca starch works well, or cornstarch in a pinch.
It should reach 165°F in the thickest part.
📖 Recipe
25-Minute Creamy Tuscan Chicken (No Dairy)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tuscan-Inspired
Description
This Creamy Tuscan Chicken is rich, comforting, and completely dairy free. Chicken seared to golden perfection in one skillet, simmered in a garlic coconut milk sauce with sun dried tomatoes, fresh basil, and spinach - all in 25 minutes.
Ingredients
- Chicken:
- 4 chicken thighs, boneless and skinless (or chicken breasts)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 2 tablespoons ghee or avocado oil
- Sauce:
- 1 shallot, diced
- 4 cloves garlic, minced
- 1.5 cups full fat coconut milk
- ¼ cup chicken broth
- 2 tablespoons arrowroot starch
- ½ cup sun dried tomatoes, sliced
- ¼ cup fresh basil, chopped
- To Finish:
- 3 cups fresh spinach
- Chopped parsley, optional
Instructions
- Stir together the Italian seasoning, sea salt, and pepper. Pat the chicken dry and coat both sides with the seasoning mix. If using chicken breasts, pound them between parchment sheets until evenly thin.
- Warm the ghee or oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 4 to 5 minutes without moving it, until golden. Flip and cook another 4 to 5 minutes. Transfer to a plate.
- In a small bowl, whisk the chicken broth and arrowroot starch until smooth.
- Add a little more oil to the skillet if needed. Stir in the shallot and garlic and cook for 1 to 2 minutes until softened and fragrant.
- Pour in the coconut milk, sun dried tomatoes, and basil. Stir the slurry again and add it to the skillet. Scrape up any browned bits from the pan and let the sauce simmer for 2 to 3 minutes until slightly thickened.
- Return the chicken and any juices to the skillet. Spoon some sauce over the top, cover, and reduce the heat. Simmer for 3 to 4 minutes until the chicken is cooked through.
- Turn off the heat and stir in the spinach. It will wilt quickly into the sauce. Taste and adjust seasoning as needed.
- Serve over rice, pasta, mashed potatoes, or cauliflower rice. Garnish with parsley if you like.
Notes
To keep this dish fully dairy free, use avocado oil instead of ghee. Arrowroot starch makes the sauce smooth and glossy. Store leftovers for up to 3 days in an airtight container. Reheat gently on the stove or in the microwave with a splash of coconut milk or broth. Add spinach when reheating for the best texture.
Nutrition
- Serving Size: 1 chicken portion with sauce
- Calories: 390
- Sugar: 4g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Serving Suggestions
This dish is wonderful over pasta, rice, mashed potatoes, roasted potatoes, or cauliflower rice. Add a fresh green salad or roasted vegetables to make it a complete meal.
Related Recipes You May Enjoy
These links use categories and slugs found in your sitemap:
- Creamy Mushroom Risotto
https://letsflytasty.com/creamy-mushroom-risotto - 30-Minute Stovetop Maple Bacon Brussels Sprouts
https://letsflytasty.com/stovetop-maple-bacon-brussels-sprouts - Southern Bacon and Green Beans
https://letsflytasty.com/southern-bacon-and-green-beans - Garlic Mashed Potatoes
https://letsflytasty.com/garlic-mashed-potatoes
Comments
No Comments