A one-pan (or skillet) recipe that’s comforting, full of delicious flavor, AND dairy-free? Yes, please! Chicken in a creamy sauce, with a little bit extra for topping off rice, pasta, or any side dish. Serve the chicken breasts whole or cut into cubes to make it go a little further for the family. Either way, this Dairy-Free Tuscan Chicken recipe is one of the BEST for a healthy weeknight dinner!
RELATED: Easy Dairy & Gluten-Free Dinner Recipes
Table of Contents
One thing I love about this recipe is how flexible it is. It’s all about the sauce, so you can really adjust the chicken and veggies to your own personal taste and use what you have on hand! Here are a few notes for ingredient variations and substitutions:
Chicken – Halved chicken breasts or cubed chicken is best for this recipe!
Avocado Oil – I used avocado oil since it’s versatile, but olive oil or vegan butter work great, too.
Onion – Freshly topped onions really take this meal to another level! However, feel free to use dried onion or onion powder in the sauce and with the mushrooms to give them flavor.
Mushrooms – Sliced mushrooms not only add delicious texture and nutrients, but they also add SO much flavor!
Cashew Butter – Trust me on this one. It might sound crazy, but cashew butter is the base of the sauce and it gives it a creamy, cheesy taste and texture!
Unsweetened Almond Milk – You’ll definitely want to make sure you grab unsweetened, unflavored almond milk for this recipe. Unsweetened/unflavored cashew milk works well also.
Chicken Broth – Vegetable broth is another great option.
Almond Flour – It’s best to use finely-ground almond flour (instead of almond meal, which is a bit more grainy in texture). You can also just use regular flour, if that’s what you have on hand!
Seasoning – The seasoning is a mix of garlic powder, Italian seasoning, salt, and pepper. You can make your own Italian seasoning with a mix of basil, oregano, thyme, rosemary, and/or marjoram.
Spinach – If you and/or your family aren’t a fan of the texture of spinach, feel free to chop the spinach instead!
Sun-Dried Tomatoes – The sun-dried tomatoes in this recipe REALLY bring it to life! You can also use freshly halved grape tomatoes instead, but I would still highly recommend using sun-dried tomatoes if you can.
How to Make Dairy-Free Tuscan Chicken
Here’s how to make Dairy-Free Tuscan Chicken in 6 easy steps:
- Cook the chicken in a pan or skillet.
- Cook the onions and mushrooms.
- Whisk together the sauce.
- Pour into the pan and whisk over medium heat.
- Add in sun-dried tomatoes and spinach.
- Add everything else back in!
On a time crunch? These tips will help you knock out this delicious Dairy-Free Tuscan Chicken recipe in no time at all!
- Use pre-cooked chicken, like rotisserie chicken from the grocery store.
- If cooking the chicken, you can bake it instead of cooking on the stovetop. Save time by cooking the onions and mushrooms while the chicken bakes in the oven!
- Make sure to whisk the sauce together while the mushrooms are cooking to save time.
Making the BEST Dairy-Free Creamy Sauce
The creamy sauce comes together pretty easily. But my #1 tip for making the BEST dairy-free creamy sauce for savory recipes like this one is to make sure your ingredients are room temperature! This allows the ingredients to come together smoothly when you whisk the sauce in a mixing bowl.
Even if you can’t have room temperature ingredients for the sauce, be sure to set the ingredients out before you start the recipe so that they’re not as cold!
The next tip is to make sure that you use a whisk to mix the sauce together. Start by mixing the cashew butter until it’s creamy, then slowly adding the liquid ingredients. Last, add in the seasoning. This method really makes a difference!
When cooking the sauce, use your judgement to decide how long to cook it. The sauce should thicken and reduce slightly, but not too much! Keep in mind that it will slightly thicken after you remove it from heat. I have found that 2-3 minutes over medium heat (whisking often to prevent clumping or sticking) is the best amount of time!
The Best Type of Pan or Skillet
This recipe can pretty much be made in any type of pan or skillet. My personal favorites to use are a cast-iron skillet or this non-toxic non-stick sauté pan!
How to Store Tuscan Chicken
Store Tuscan Chicken in an airtight container in the refrigerator for 3-5 days. This recipe can also be frozen for up to 3 months!
More Dairy-Free Chicken Recipes
- Hot Honey Chicken Bowls
- Chicken Lemon Rice Soup
- Instant Pot Chicken Fried Rice
- Paleo Chicken Mushroom Casserole
- Cuban Mojo Chicken and Rice
- Honey Balsamic Chicken & Veggies
More Dairy-Free Dinner Recipes
- 30-Minute Healthy Sloppy Joes Recipe
- Creamy Salmon Pasta Recipe
- Roasted Sweet Potato Black Bean Salad
- Vegan Red Pepper Hummus Pizza
- Sun-Dried Tomato & Arugula Lentil Salad
- Thai Pineapple Fried Rice
- Spicy Southwest Whole30 Stuffed Peppers
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
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 spinach
- 1/4 cup sun-dried tomatoes
- salt/pepper (to taste)
- Cut each chicken breast in half horizontally.
- Add salt and pepper to the chicken (and any other seasoning of choice).
- Place 2 Tablespoons of oil in a skillet or pan and cook the chicken over medium heat for about 4-5 minutes on each side.
- Set the chicken aside.
- Place 1 Tablespoon of oil in the pan and cook the chopped onions for about 1-2 minutes.
- Add in the sliced mushrooms and cook for about 7-10 minutes, or until they are tender.
- Set the mushrooms aside.
- While the mushrooms are cooking, create the sauce by whisking together the cashew butter, almond milk, chicken broth, garlic powder, and Italian seasoning until smooth.
- Place the remaining oil (1 Tablespoon) and almond flour in the pan and whisk for about 2-3 minutes.
- Pour the sauce into the pan and whisk for another 2-3 minutes, allowing it to slightly thicken and reduce.
- Add in the sun-dried tomatoes and spinach and stir.
- Add the chicken breasts and mushrooms back in, coating with the sauce and letting them heat back up for about 1 minute.
- Add more salt and pepper to taste.
- Remove from heat, serve, and enjoy!
- On a time crunch? Use pre-cooked chicken, like rotisserie chicken from the grocery store to save time.
- If cooking the chicken, you can bake it instead of cooking on the stovetop. Save time by cooking the onions and mushrooms will the chicken bakes in the oven!
- Make sure your creamy sauce ingredients are room temperature, especially the cashew butter and the almond milk. If you can’t have room temp ingredients, just take them out of the refrigerator at the beginning of this recipe to make them less cold. This really helps the sauce come together smoothly!
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