Creamy Tuscan Chicken is an Italian-American dish, not a traditional recipe from Tuscany, Italy, popularized by restaurant chains like Olive Garden. The dish draws inspiration from “Florentine” style cooking (which uses spinach and cream) and combines it with garlic and sun-dried tomatoes to create a “Tuscan” aesthetic. My version is dairy-free, using coconut milk instead of cream.

Creamy Tuscan Chicken (Dairy Free)

Ingredients

  • 1 shallot, diced
  • 1 TBS minced garlic
  • 1 TBS Italian seasoning
  • 1 tsp pepper
  • 1 tsp salt
  • 4 chicken thighs
  • 2 TBS ghee or avocado oil
  • ¼ cup chicken broth
  • 2 TBS arrowroot starch
  • 1 ½ cups unsweetened coconut milk
  • ½ cup sundried tomatoes
  • ¼ cup basil, chopped
  • 3 cups spinach

Directions

  1. Chop shallot and set aside.
  2. Mix Italian seasoning, pepper, and salt.
  3. Sprinkle both sides of chicken with seasoning mix.
  4. Heat large skillet over medium heat and add avocado oil.
  5. Add chicken to hot pan and cook 5 minutes per side.
  6. Whisk chicken broth and arrowroot.
  7. Remove chicken from pan. Add garlic and shallot to pan and sauté for 2-3 minutes. Pour in chicken broth and arrowroot mixture.
  8. Add coconut milk, sundried tomatoes, and basil to pan.
  9. Add spinach and cook until wilted.
  10. Add chicken back to the pan and simmer 3-4 minutes.

Serve with rice.

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Dishing It Out is a place for Aneisa Rolen to share favorite recipes that require minimal preparation, limited culinary knowledge, yet provide maximum flavor, designed for the hesitant cook who loves good food but isn’t particularly a culinary enthusiast. The recipes provided will accompany the videos, making cooking accessible even to the most reluctant chefs.

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