Prep: 10 Common Questions
What is tuscan chicken?
Tuscan chicken is a creamy chicken recipe usually made with chicken, garlic, Italian herbs, spinach, sun-dried tomatoes, and a rich sauce. It’s savory, cozy, and full of that creamy tomato-herb flavor that makes every bite taste SO good.
This Dairy-Free Tuscan Chicken has the same creamy, comforting feel, but it’s made without heavy cream or cheese. Instead, the sauce is made with cashew butter, almond milk, chicken broth, garlic powder, Italian seasoning, and almond flour for a dairy-free sauce that’s honestly SO good.
Can I make this dairy free tuscan chicken ahead of time?
Yes! This Dairy-Free Tuscan Chicken is a great recipe to make ahead for busy weeknights. Cook the chicken, mushrooms, and sauce as directed, then let everything cool before storing it in an airtight container in the refrigerator.
When you’re ready to serve, warm it gently on the stovetop over low heat until the chicken is heated through. If the sauce thickens too much in the fridge, add a splash of almond milk or chicken broth to loosen it back up. I recommend enjoying it within 3-4 days for the best flavor and texture.
Is tuscan chicken the same as marry me chicken?
Tuscan chicken and marry me chicken are similar, but they’re not exactly the same. Both recipes usually have chicken, sun-dried tomatoes, Italian-inspired seasonings, and a creamy sauce, so they definitely have a similar cozy, savory flavor. Marry me chicken is made with heavy cream, parmesan, garlic, and sun-dried tomatoes, while Tuscan chicken often includes spinach and sometimes mushrooms.
With over 130 5-star reviews, this Tuscan Chicken recipe is creamy, comforting, and SO good! And you’d never guess that it’s actually healthier, diary-free, gluten-free, and even Whole30 approved. And as a busy mom of 3, the fact that the entire thing comes together in one skillet in under 40 minutes is such a game changer!
READER REVIEW:
Omg this was amazing!! I always get so discouraged when I try to make GOOD dairy free foods for the whole family since I’m the only one who can’t eat dairy. It was so simple to make, and delicious! Thank you for sharing this meal, this one will be one I make often! – Lyn
I’ll never get over the fact that this Tuscan Chicken is a one-pan (or skillet) recipe that’s comforting, full of delicious flavor, AND dairy-free! I could seriously eat it every single day, and after lots of testing and perfecting, I’m so happy to finally share it with you guys.
Chicken in a creamy sauce, with a little bit extra for topping off rice, pasta, or any side dish. Serve the chicken whole or cut into cubes to make it go a little further for the family. Either way, this Dairy-Free Tuscan Chicken recipe is one of the BEST healthy weeknight dinners!
Chicken Tuscan Recipe Ingredients
One thing I love about this recipe is how flexible it is. It’s all about the sauce, so you can really adjust the chicken and veggies to your own personal taste and use what you have on hand! Here are a few notes for ingredient variations and substitutions:
Chicken – Halved chicken breasts or cubed chicken is best for this recipe!
Avocado Oil – I used avocado oil since it’s versatile, but olive oil or vegan butter work great, too.
Onion – Freshly topped onions really take this meal to another level! However, feel free to use dried onion or onion powder in the sauce and with the mushrooms to give them flavor.
Mushrooms – Sliced mushrooms not only add delicious texture and nutrients, but they also add SO much flavor!
Cashew Butter – Trust me on this one. It might sound crazy, but cashew butter (opens in a new tab) is the base of the sauce and it gives it a creamy, cheesy taste and texture!
Unsweetened Almond Milk – You’ll definitely want to make sure you grab unsweetened, unflavored almond milk for this recipe. Unsweetened/unflavored cashew milk works well also.
Chicken Broth – Vegetable broth is another great option.
Almond Flour – It’s best to use finely-ground almond flour (opens in a new tab) (instead of almond meal, which is a bit more grainy in texture). You can also just use regular flour, if that’s what you have on hand!
Seasoning – The seasoning is a mix of garlic powder, Italian seasoning, (opens in a new tab) salt, and pepper. You can make your own Italian seasoning with a mix of basil, oregano, thyme, rosemary, and/or marjoram.
Spinach – If you and/or your family aren’t a fan of the texture of spinach, feel free to chop the spinach instead!
Sun-Dried Tomatoes – The sun-dried tomatoes (opens in a new tab) in this recipe REALLY bring it to life! You can also use freshly halved grape tomatoes instead, but I would still highly recommend using sun-dried tomatoes if you can.
How to Make Dairy Free Tuscan Chicken
Here’s how to make Dairy-Free Tuscan Chicken in 6 easy steps:
- Cook the chicken in a pan or skillet.
- Cook the onions and mushrooms.
- Whisk together the sauce.
- Pour into the pan and whisk over medium heat.
- Add in sun-dried tomatoes and spinach.
- Add everything else back in!
Time-Saving Tips
On a time crunch? These tips will help you knock out this delicious Dairy-Free Tuscan Chicken recipe in no time at all!
- Use pre-cooked chicken, like rotisserie chicken from the grocery store.
- If cooking the chicken, you can bake it instead of cooking on the stovetop. Save time by cooking the onions and mushrooms while the chicken bakes in the oven!
- Make sure to whisk the sauce together while the mushrooms are cooking to save time.
Tips to Make the Best Dairy Free Creamy Sauce
Tip #1:
The creamy sauce comes together pretty easily. But my #1 tip for making the BEST dairy-free creamy sauce for savory recipes like this one is to make sure your ingredients are room temperature! This allows the ingredients to come together smoothly when you whisk the sauce in a mixing bowl.
Even if you can’t have room temperature ingredients for the sauce, be sure to set the ingredients out before you start the recipe so that they’re not as cold!
Tip #2:
The next tip is to make sure that you use a whisk to mix the sauce together. Start by mixing the cashew butter until it’s creamy, then slowly adding the liquid ingredients. Last, add in the seasoning. This method really makes a difference!
Tip #3:
When cooking the sauce, use your judgement to decide how long to cook it. The sauce should thicken and reduce slightly, but not too much! Keep in mind that it will slightly thicken after you remove it from heat. I have found that 2-3 minutes over medium heat (whisking often to prevent clumping or sticking) is the best amount of time!
The Best Type of Pan or Skillet
This recipe can pretty much be made in any type of pan or skillet. My personal favorites to use are a cast-iron skillet (opens in a new tab) or this non-toxic non-stick sauté pan! (opens in a new tab)
What to Serve with Tuscan Chicken
- Creamy Lemon Pasta – The bright lemon flavor is so good with the creamy Tuscan sauce, and it makes the meal feel extra cozy.
- Protein Pasta Recipe – This is a great side if you want to keep dinner balanced and add even more protein to the meal!
- Mushroom Risotto – Honestly this is probably my favorite side to serve with Tuscan Chicken! It’s so easy to make and oh my goodness, that flavor is amazing.
- Baked Mixed Vegetable Casserole – A veggie-packed side that would be great for holidays, family dinners, or any time you want something extra comforting.
You can always serve Tuscan chicken with a Creamy Italian Pasta Salad or Crispy Air Fryer Zucchini, too!
How to Store Tuscan Chicken
Store Tuscan Chicken in an airtight container in the refrigerator for 3-5 days. This recipe can also be frozen for up to 3 months!
Best Tuscan Recipe FAQs
More Dairy-Free Chicken Recipes
- Hot Honey Chicken Bowls
- Chicken Lemon Rice Soup
- Instant Pot Chicken Fried Rice
- Paleo Chicken Mushroom Casserole
- Cuban Mojo Chicken and Rice
- Honey Balsamic Chicken & Veggies
More Dairy-Free Dinner Recipes
- 30-Minute Healthy Sloppy Joes Recipe
- Creamy Salmon Pasta Recipe
- Roasted Sweet Potato Black Bean Salad
- Vegan Red Pepper Hummus Pizza
- Sun-Dried Tomato & Arugula Lentil Salad
- Thai Pineapple Fried Rice
- Spicy Southwest Whole30 Stuffed Peppers
More From Jar Of Lemons
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons! (opens in a new tab)
Healthy Tuscan Chicken Recipe
Ingredients
- 2 medium chicken breasts (opens in a new tab)
- 1/4 cup avocado oil (opens in a new tab) (divided)
- 1/2 medium yellow onion, chopped
- 8 ounces sliced mushrooms
- 1/2 cup cashew butter (opens in a new tab) (room temperature)
- 1/2 cup unsweetened almond milk (room temperature)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning (opens in a new tab)
- 2 Tablespoons almond flour (opens in a new tab)
- 1 cup spinach
- 1/4 cup sun-dried tomatoes
- salt/pepper (to taste)
Instructions
- Cut each chicken breast in half horizontally.
- Add salt and pepper to the chicken (and any other seasoning of choice).
- Place 2 Tablespoons of oil in a skillet or pan and cook the chicken over medium heat for about 4-5 minutes on each side.
- Set the chicken aside.
- Place 1 Tablespoon of oil in the pan and cook the chopped onions for about 1-2 minutes.
- Add in the sliced mushrooms and cook for about 7-10 minutes, or until they are tender.
- Set the mushrooms aside.
- While the mushrooms are cooking, create the sauce by whisking together the cashew butter, almond milk, chicken broth, garlic powder, and Italian seasoning until smooth.
- Place the remaining oil (1 Tablespoon) and almond flour in the pan and whisk for about 2-3 minutes.
- Pour the sauce into the pan and whisk for another 2-3 minutes, allowing it to slightly thicken and reduce.
- Add in the sun-dried tomatoes and spinach and stir.
- Add the chicken breasts and mushrooms back in, coating with the sauce and letting them heat back up for about 1 minute.
- Add more salt and pepper to taste.
- Remove from heat, serve, and enjoy!
Notes
Next-Level Tips:
- On a time crunch? Use pre-cooked chicken, like rotisserie chicken from the grocery store to save time.
- If cooking the chicken, you can bake it instead of cooking on the stovetop. Save time by cooking the onions and mushrooms will the chicken bakes in the oven!
- Make sure your creamy sauce ingredients are room temperature, especially the cashew butter and the almond milk. If you can’t have room temp ingredients, just take them out of the refrigerator at the beginning of this recipe to make them less cold. This really helps the sauce come together smoothly!
Nutrition
Did you make this? I’d love to see!
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Tried this recipe for boyfriend and I after recently finding out I can’t have gluten or dairy. It was incredible. I added red pepper flakes to give it a spicy flavor. Next time I may use chipotle peppers.
So glad you and your boyfriend enjoyed this recipe! Thanks for the review.
what can i use instead of cashew butter? Have a daughter who has a nut allergy so almond/peanut etc isnt an option for a substitute.
You can use sunbutter instead! Hope you love the recipe 🙂
I just found out recently that I’m allergic to milk so learning how to live without all my comfort foods was really hard but this recipe is a real game changer. It was so good that I got up the next morning and had left overs.
For those thinking about trying I wouldn’t skimp on the sun dried tomatoes even if you think you don’t like tomatoes. It adds a sourness that balances it out. If you really hate tomatoes I’d say add some lemon juice to the sauce to make sure that creaminess gets perfectly balanced.
This looks so yummy. I’m wondering do we use sundried tomatoes packed in oil or the dried ones?
Thank you and Easter week blessings to you
Hey Jo, I love the sun dried tomatoes in oil as they just have a more complex flavor to them and take less time to soften but either one will work! Enjoy!
Great recipe! I’m so surpised how delicious it turned out without any dairy based cream or cheese.
Thanks, Kelly! I’m glad you enjoyed this Tuscan Chicken recipe!
What can be used instead of a nut milk? Will coconut milk work?
Coconut milk works, but I would make sure to grab an unsweetened full-fat version. The coconut flavor will come through, but I think it would still taste good!