Description
This Dairy-Free Tuscan Chicken is super quick and bursting with flavor!
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning blend
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 tablespoons avocado oil, divided
- 1/4 cup diced yellow onion
- 4 garlic cloves, minced
- 1/2 cup julienne sliced sun-dried tomatoes
- 1/4 cup white wine
- 1 (13.5 ounce) can coconut cream (not coconut milk)
- 2 cups spinach leaves, chopped
Instructions
- Use a meat mallet to pound the chicken breasts to an even thickness. This
will help them cook more quickly and evenly. - Season both sides of the breasts with Italian seasoning, 1/2 teaspoon salt,
and 1/4 teaspoon pepper. - Heat 2 tablespoons avocado oil in a large skillet over medium high heat. Add
the chicken breasts and cook until golden on both sides, about 3-5 minutes
per side. Depending on the size of your breasts, they could not be finished
cooking yet. Remove them from the pan and set them aside on a plate. - Add the remaining 1 tablespoon avocado oil and the onion and sauté until
softened, about 2 minutes. Add the garlic and tomatoes and sauté another
minute. - Add the white wine to the pan and deglaze* the pan.
- Add the coconut cream and stir until combined. Place the chicken breasts
back in the pan and bring the sauce to a simmer. - Stir the chopped spinach in and continue to cook until the spinach is wilted
and the chicken breasts reach an internal temperature of 165 degrees. This
will be 5-10 minutes more, depending on the thickness of the chicken
breasts used. Serve alone or with pasta of your choice. Enjoy!
Notes
*To deglaze the pan, scrape the bottom with a wooden or silicone spoon or spatula and stir as the liquid comes to a boil. Let the wine boil briefly, until it’s reduced but not completely evaporated. As it simmers, continue to stir until you’ve released all those tasty browned bits from the pan and the alcohol from the wine has cooked off.
*To keep this dish low carb, serve with zucchini noodles instead of pasta. We like to serve this with these Gluten Free Spaghetti Pasta Noodles.
- Prep Time: 5 minutes
- Cook Time: 25
- Category: dinner recipe
- Method: stove top
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 494
- Sugar: 4 grams
- Fat: 15.4 grams
- Saturated Fat: 2.3 grams
- Trans Fat: 0 grams
- Carbohydrates: 7.6 grams
- Fiber: 2 grams
- Protein: 41 grams