Although I’m not currently doing a round of Whole30, I’ve been incorporating some of my recipes into normal meal planning because they are so dang good. One of the recipes that made the cut is definitely this Dairy-Free Tuscan Chicken. The cream sauce is made with coconut cream, and adding a bit of chicken bouillon ensures you get that savory taste that takes chicken to the next level!
What is Tuscan chicken? Essentially, chicken thighs or breasts in a creamy sauce with sun-dried tomatoes and spinach. When I traveled to Italy, a local told me that it’s supposed to have the colors of the Italian flag (although he could’ve been pulling my leg on that’s why it’s called that.) Either way, it’s a really delicious and easy meal to make.
This dish is filled with veggies (these can be interchangeable; try it with broccoli or sun-dried tomatoes instead!) and satisfies you without giving you that heavy feeling after finishing your plate. And finally, don’t be afraid of using chicken breasts – the way we cook & rest them ensures they stay juicy and don’t dry out.
I made this dairy-free Tuscan Chicken 2 weeks in a row because it’s just that good; it’s also super easy to prepare on Sunday for meal preps throughout the week. So make this once and have dinner covered for days after! And I promise that even those who aren’t on Whole30 will love this meal.
Dairy-Free Tuscan Chicken (Whole30!)
- 4 ct. chicken breasts
- 7 oz. coconut cream
- 1 tsp. chicken bouillon
- 4 oz. white mushrooms sliced
- 4 oz. cherry tomatoes halved
- 4 oz. spinach
- 1 tbsp. olive oil
- Marinate chicken in adobo all-purpose seasoning and red pepper for at least 20 minutes.
- In a skillet on medium heat, add olive oil and heat until shimmering.
- Place chicken in skillet and sear until done on both sides, about 15 minutes total (cooking time will vary depending on the size of your chicken breasts)
- Remove chicken and set aside to rest. This helps keep your meat juicy!
- In the same skillet (keep all the good juices from the chicken/oil), add your spinach, mushrooms, and tomatoes. Cook until mushrooms are browned and tomatoes have burst.
- Turn heat to low. Pour in coconut cream and chicken bouillon on top of the veggies. Stir until everything is combined.
- Taste your cream sauce and ensure it's seasoned to your liking; you can also add in a bit of garlic powder, onion powder, and paprika if you prefer.
- When the sauce is seasoned, add back in chicken breasts and baste with the sauce.
- Simmer for just a few more minutes until sauce is slightly reduced. Serve over rice, quinoa, or pasta and enjoy!
The Coined Breakdown
- Total Cost per serving: $2.30
- Total Cost (4 servings): $9.19
- Those Other Guys: $13.99 per serving