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Creamy Dairy-Free Tuscan Chicken Recipe Easy Coconut Milk Sauce

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A comforting and creamy dairy-free Tuscan chicken recipe using coconut milk instead of cream, featuring garlic, sun-dried tomatoes, spinach, and fresh basil for a rich and flavorful sauce.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil (extra virgin preferred)
  • 4 garlic cloves, minced
  • 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
  • 1 cup full-fat coconut milk
  • 1/2 cup chicken broth (about 120 ml)
  • 3 cups fresh spinach, roughly chopped (about 90 grams)
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. (About 5 minutes)
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature about 165°F / 74°C). Remove from pan and set aside on a plate, tent loosely with foil. (12-15 minutes)
  3. Reduce heat to medium, add minced garlic and chopped sun-dried tomatoes to the same pan. Stir frequently for about 1-2 minutes until fragrant and garlic starts to turn golden. Be careful not to burn it! (2-3 minutes)
  4. Pour in 1/2 cup chicken broth, scraping the bottom of the pan to lift any browned bits. Let it simmer for 2 minutes to reduce slightly. (3-4 minutes)
  5. Stir in 1 cup full-fat coconut milk and bring the mixture to a gentle simmer. Let it cook for 4-5 minutes until the sauce thickens slightly and coats the back of a spoon. (5 minutes)
  6. Stir in fresh spinach and basil, letting the spinach wilt fully, about 2 minutes. The sauce should be creamy and rich with flecks of green. (2-3 minutes)
  7. Return the chicken breasts to the pan, nestling them into the sauce. Spoon sauce over the top and let everything warm together for 2-3 minutes. Add a tablespoon of fresh lemon juice and adjust salt, pepper, and red pepper flakes to taste. (5 minutes)
  8. Serve the chicken with spoonfuls of the luscious coconut milk sauce. Suggested sides include garlic mashed potatoes or a crispy BBQ bacon tater tot casserole.

Notes

Pat chicken dry before searing for a better crust. Use full-fat coconut milk for creaminess. Simmer sauce gently to avoid separation. Adjust seasoning at the end. If sauce is too thin, simmer longer or add a dairy-free thickener like arrowroot starch. For thinner sauce, add more broth. Leftovers keep well for up to 3 days refrigerated; reheat gently with a splash of broth or coconut milk.

Nutrition

Keywords: dairy-free, Tuscan chicken, coconut milk sauce, creamy chicken, gluten-free, easy dinner, weeknight meal, dairy-free comfort food

Find it online: https://emmaoven.com/creamy-dairy-free-tuscan-chicken-recipe-easy-coconut-milk-sauce/