Easy Tuscan Chicken (No Dairy!)
Directions
- 1Heat olive oil in a large skillet over medium heat.
- 2Season chicken breasts with salt, pepper, and smoked paprika; add to the skillet and cook until golden on both sides (about 4-5 minutes per side). Remove chicken and set aside.
- 3Add diced onion to the skillet and cook until softened.
- 4Add minced garlic, thyme, and oregano; cook for another minute.
- 5Add chicken broth to deglaze the pan, scraping up brown bits from the bottom.
- 6Add chopped sun-dried tomatoes and coconut milk; stir and cook for 2-3 minutes.
- 7Add spinach and cook until wilted.
- 8Return chicken to the skillet, spoon sauce over chicken, and serve immediately
Ingredients
- 1 pound chicken breasts, butterflied and pounded thin
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 salt and pepper
- 0.5 cup broth
- 0.5 cup coconut milk, full fat cream
- 0.5 cup sun-fried tomatoes, chopped
- 2 cups baby spinach
Equipment
1 skillet
Tips
- Variations mentioned by users include adding Dijon mustard and lemon juice, or olives halves soaked in vermouth.
- Coconut milk can be substituted with almond, oat, soy, cashew, or rice milk, or with heavy cream or half-and-half for a dairy version of the recipe.
- The recipe can be meal prepped and tastes better when reheated the next day because the flavors have more time to meld together. Serve warmed with your favorite sides such as pasta, vegetables, bread, or salad
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