This Dairy-Free Tuscan Chicken recipe is INCREDIBLY delicious! Made with cooked chicken that's smothered in a creamy, savory sauce, sliced mushrooms, spinach, and sun-dried tomatoes, this flavorful recipe is a family favorite for dinner. Healthy, lower-carb, dairy-free, gluten-free, and Whole30 approved!
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!
Notes
Next-Level Tips:
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!