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MEL'S EASY KITCHEN

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Meal: Dinner
By: Melanie

Equipment

  • Skillet
  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons
  • Food thermometer
  • Mixing bowl

Ingredients

  • 1 1/2 lb boneless skinless chicken breast slice into thin cutlets
  • 1 tsp Italian herb seasoning
  • 1/2 tsp garlic powder
  • 3/4 tsp fine salt adjust to taste
  • 1/4 tsp black pepper
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic minced
  • 1/2 cup gluten-free chicken broth
  • 1 tsp 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 tsp lemon zest
  • 2 tsp lemon juice

Instructions

  • 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 per serving

Calories: 384kcal | Carbohydrates: 5.4g | Protein: 40.8g | Fat: 22.2g | Fiber: 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.
Storage: 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.