This dairy-free Tuscan chicken combines golden chicken cutlets, spinach and sun-dried tomatoes in a creamy coconut sauce. It is a gluten-free, one-pan dinner with plenty of flavor and a short ingredient-prep list.

Serving ideas

Spoon the chicken and sauce over rice, quinoa or gluten-free pasta, or serve with roasted vegetables. A simple green salad adds a crisp contrast to the creamy sauce. Sides are separate from the recipe’s nutrition.

For a smooth, creamy sauce

Stir the canned coconut milk well before measuring, use thin chicken cutlets, and keep the sauce at a gentle simmer. Let it reduce a little longer for a thicker consistency, then add the spinach and fresh basil near the end.

On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions

Why you’ll love this recipe

The ingredient combination. Chicken breast, gluten-free chicken broth and Italian herb seasoning form the base of this recipe.
A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.

Items needed

Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.

Skillet
Whisk
Knife and cutting board
Measuring cups and spoons
Food thermometer

Ingredient notes

Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
Drain where directed. Follow the preparation note for oil-packed sun-dried tomatoes. Extra liquid can loosen a dressing, sauce, or filling.
Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.

Chicken breasts in creamy sauce with spinach and sun-dried tomatoes.

Melanie

30-Minute Dairy-Free Tuscan Chicken (Gluten-Free)

This 30-minute dairy-free Tuscan chicken is an easy one-pan dinner with tender chicken, spinach and sun-dried tomatoes in a silky coconut sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Calories: 384

Ingredients Method Nutrition Notes

Ingredients

1 1/2 lb boneless skinless chicken breast slice into thin cutlets
1 teaspoon Italian herb seasoning
1/2 teaspoon garlic powder
3/4 teaspoon fine salt adjust to taste
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
2 cloves garlic minced
1/2 cup gluten-free chicken broth
1 teaspoon Dijon mustard
3/4 cup full-fat canned coconut milk well stirred
1/4 cup oil-packed sun-dried tomatoes drained and chopped
2 cups fresh baby spinach loosely packed
1/4 cup fresh basil loosely packed; chop before adding
1 teaspoon lemon zest
2 teaspoons lemon juice

Method

Slice the chicken into thin, even cutlets and pat dry. Season both sides with Italian seasoning, garlic powder, salt and pepper.
Warm the olive oil in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side, until golden. Transfer to a plate; it will finish cooking in the sauce.
Lower the heat to medium-low. Add the garlic and stir for about 30 seconds. Pour in the broth and whisk in the Dijon, loosening the flavorful bits from the skillet.
Stir in the well-mixed coconut milk and drained sun-dried tomatoes. Simmer gently for 3–4 minutes. Let the sauce reduce a little longer if you prefer it thicker.
Return the chicken and any juices to the skillet. Simmer until the thickest part reaches 165°F (74°C).
Fold in the spinach until just wilted. Finish with basil, lemon zest and a small squeeze of lemon. Taste and adjust the seasoning.

Nutrition

Calories: 384kcalCarbohydrates: 5.4gProtein: 40.8gFat: 22.2gFiber: 1.2g

Notes

Gluten-free, dairy-free adaptation: This version uses olive oil and full-fat canned coconut milk in place of the butter and heavy cream in the supplied Salt & Lavender recipe, and skips the flour dredge. If using the original cream version, use gluten-free flour for dredging; that version contains dairy and has different nutrition.

Estimated nutrition: Retains the site’s ingredient-based calculation for the listed 680 g raw chicken, 180 g canned coconut milk and measured oil, divided into four servings. Sides and extra sauce thickeners are excluded. Household measures are rounded equivalents; the calculation uses 27 g olive oil in the base four-serving batch.

Inspired by Natasha Bull.

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Tips for this recipe

Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.

Storage and make-ahead

Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.

Food-safety reference: USDA leftover-storage guidance.

Common questions

Should I weigh ingredients before or after cooking?

Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.

How should I use the calories and macros?

The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.