Dairy Free Tuscan Chicken is a flavorful, easy weeknight dinner that everyone will enjoy. This dairy-free version keeps the rich, creamy texture without using dairy, making it ideal for those with sensitivities or anyone avoiding dairy.
As families get busier, dinner needs to be quick, satisfying, and wholesome. This Dairy Free Tuscan Chicken checks all those boxes: it looks impressive, comes together in under 30 minutes, and uses simple pantry ingredients. The classic combination of garlic, sun-dried tomatoes, spinach, and a creamy sauce delivers big flavor—without dairy.
The secret to the creamy texture is coconut cream, which provides richness similar to heavy cream but keeps the recipe dairy-free. The coconut flavor is subtle and balanced by savory garlic, sun-dried tomatoes, and Italian seasoning.
This dish is versatile: serve it on its own or pair it with zucchini noodles, cauliflower rice, brown rice, spaghetti squash, or gluten-free pasta for a complete meal. The photos here show it served with gluten-free spaghetti-style noodles.
Recipe Ingredients for Dairy-Free Tuscan Chicken
Ingredients used in this recipe:
Chicken Breasts
4 boneless, skinless chicken breasts. You can substitute boneless, skinless thighs if preferred.
Italian Seasoning
1 tablespoon Italian seasoning—an herb blend of oregano, basil, thyme, and rosemary that adds depth to the dish.
Salt and Black Pepper
1 1/2 teaspoons salt (divided) and 1/2 teaspoon freshly ground black pepper (divided) to season the chicken and sauce.
Avocado Oil
3 tablespoons avocado oil, divided (2 tbsp to cook the chicken, 1 tbsp to sauté the onion). Olive or coconut oil can be used as alternatives.
Onions
1/4 cup diced yellow onion. Red or white onion works too; use onion powder in a pinch.
Garlic
4 cloves garlic, minced (or garlic powder if needed).
Sun-Dried Tomatoes
1/2 cup julienne-sliced sun-dried tomatoes. If unavailable, cherry or grape tomatoes can be used, though sun-dried tomatoes give a bolder flavor.
White Wine
1/4 cup white wine to deglaze the pan and add bright acidity to the sauce.
Coconut Cream
1 (13.5 ounce) can coconut cream (not coconut milk) for the creamy, dairy-free sauce. Full-fat coconut milk is less ideal; cashew cream is a good non-coconut alternative if you have an allergy.
Spinach
2 cups chopped fresh spinach (baby or regular), stirred into the sauce at the end.
How to Make Dairy-Free Tuscan Chicken
- Use a meat mallet to pound the chicken breasts to an even thickness so they cook evenly and more quickly.
- Season both sides of each breast 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 and cook until golden, about 3–5 minutes per side. Depending on thickness, they may not be fully cooked through—remove to a plate and set aside.
- Add the remaining tablespoon of avocado oil to the pan and sauté the diced onion until softened, about 2 minutes. Add the minced garlic and sun-dried tomatoes and sauté another minute.
- Pour in the white wine and deglaze the pan, scraping up any browned bits.
- Stir in the coconut cream until smooth, then nestle the chicken breasts back into the sauce and bring it to a simmer.
- Add the chopped spinach and cook until wilted and the chicken reaches an internal temperature of 165°F (about 5–10 minutes more, depending on thickness). Serve with your preferred side—pasta, zucchini noodles, or rice.
Leftovers keep in an airtight container in the refrigerator up to 4 days or in the freezer up to 3 months.
Description
This Dairy-Free Tuscan Chicken is quick to prepare and packed with flavor—an excellent option for busy weeknights or when you want an easy, comforting dinner.
Ingredients (summary)
- 4 boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 3 tablespoons avocado oil, divided
- 1/4 cup diced yellow onion
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, julienne-sliced
- 1/4 cup white wine
- 1 (13.5 oz) can coconut cream
- 2 cups chopped spinach
Instructions (summary)
- Pound chicken to even thickness and season.
- Sear chicken in hot oil until golden; remove.
- Sauté onion, add garlic and sun-dried tomatoes.
- Deglaze with white wine, add coconut cream and return chicken to pan.
- Stir in spinach and simmer until chicken reaches 165°F and spinach is wilted.
Notes
To deglaze the pan: scrape the bottom with a wooden or silicone spoon while the wine simmers, releasing the flavorful browned bits. Let the wine reduce briefly so the alcohol cooks off but some acidity remains.
To keep this dish low-carb, serve over zucchini noodles instead of pasta. If avoiding coconut, use cashew cream made from blended raw cashews as a substitute for coconut cream.
Details
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free (when served with gluten-free sides)
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition (per serving)
- Serving Size: 1/4 of recipe
- Calories: 494
- Sugar: 4 g
- Fat: 15.4 g
- Saturated Fat: 2.3 g
- Carbohydrates: 7.6 g
- Fiber: 2 g
- Protein: 41 g
Easy and Healthy 30 Minute Dinners
If you like quick, healthy dinners, try other simple recipes for busy families.
Instant Pot Pasta
Mozzarella Stuffed Chicken
Buffalo Chicken Stuffed Sweet Potatoes
Air Fryer Tilapia
Air Fryer Chicken Cutlets
Instant Pot Mac and Cheese and Thai Green Curry
Asparagus Stuffed Chicken Breast
I hope you enjoy this Dairy Free Tuscan Chicken—it’s a fast, family-friendly meal with rich, savory flavor. If you try it, consider saving the recipe and sharing how you served it with your favorite sides.