CREAMY TUSCAN CHICKEN
GLUTEN-FREE | DAIRY-FREE
This Creamy Tuscan Chicken was inspired and created by a woman named, Krista. Her website features so many good allergy friendly recipes! I will always make a point to give credit to these lovely people who are so kind to share their recipes for others to change and modify themselves. Check her blog out as well as her instagram page!
I changed the recipe a little bit to my liking. Please view her version here.
- 1 Lb boneless skinless chicken breast, thinly sliced
- salt + pepper to taste
- 1 tbs avocado oil or regular olive oil
- 2 tbs dairy-free butter
- 4 garlic cloves, minced
- 1/2 cup sweet onion, diced
-1/3 cup white wine, dry
- 1/8 tsp red pepper flakes
- 2 cups baby spinach
- 1 cup of extra creamy oat milk
- 1 tbs lemon juice
- 1/4 cup sweet basil
Season both sides of chicken with salt + pepper. Heat a large skillet to medium high heat.
Add oil to the pan + then the chicken. Sear chicken for about 4-5 minutes per side. Remove from pan and set aside.
You can use the same skillet or get a separate pan. Immediately add butter to the new pan + let it melt. Add in garlic and sauté for 30 seconds, stirring the entire time.
Add in onions + sauté until translucent, about 2 minutes.
Deglaze the pan with white wine, scrapping with a wooden spoon to get the brown bits from the bottom. Season with salt + red pepper flakes.
Add in spinach + sauté until wilted down, about 2 minutes.
Pour in oat milk, stir and simmer for about 3-4 minutes.
Add lemon juice + basil, stir to combine.
Place the chicken back in the pain, stir + serve!
This was my first time making this recipe and it was so good! If you are more of a coconut milk fan, Krista uses coconut milk in her version instead of the oat milk I used. I try to stay away from coconut because my boyfriend is allergic. Due to using a thinner milk, the sauce wasn't as creamy. I didn't mind this and actually enjoyed a more runny sauce but it would depend on your preference.
As always, in this section I will share with you any special brands I used for this recipe.
I usually get my chicken from Kroger over Meijer, I think the flavor and the cuts themselves are better. As previously talked about, I love the brand Simple Truth! On most of their packaging, they specify whether or not an item is gluten-free. This is very helpful for people like me who are extremely sensitive to gluten. For this recipe, I used my normal Soy-free Earth Balance Butter. Other brands that I also like are both Country Crock Plant Butter and Smart Balance Dairy-free Butter. I truly don't see that big of a difference between the three but I can always find the Earth Balance at just about every store I go to, so it's always my first pick. In Krista's recipe she called for full fat coconut milk, which would probably make the sauce in the dish thicker. As mentioned above, I try to steer away from coconut milk in light of my boyfriend's allergies. The oat milk changed the consistency a bit but this being my first time trying oat milk, and I loved it. I used the Planet Oat Extra Creamy Oat Milk. Other substitutes for coconut milk can be: Soy milk, unsweetened almond milk, cashew milk, oat milk, hemp milk, and rice milk.
Krista's socials will be listed below, thank you!
Facebook: Joyful Healthy Eats
Pinterest: Krista | Joyful Healthy Eats
Youtube: Krista Rollins