Print

Healthy Tuscan Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 12 reviews

This Healthy Tuscan Chicken recipe is a creamy, flavorful dish featuring seared chicken breasts in a rich sauce made with cashew butter, almond milk, and sun-dried tomatoes. Enhanced with sautéed mushrooms, spinach, and Italian seasonings, this recipe offers a nutritious and gluten-free twist on a classic Tuscan-inspired meal, perfect for a wholesome family dinner in just 40 minutes.

Ingredients

Chicken

  • 2 medium chicken breasts
  • Salt and pepper, to taste
  • 1/4 cup avocado oil (divided)

Vegetables

  • 1/2 medium yellow onion, chopped
  • 8 ounces sliced mushrooms
  • 1 cup spinach
  • 1/4 cup sun-dried tomatoes

Sauce

  • 1/2 cup cashew butter (room temperature)
  • 1/2 cup unsweetened almond milk (room temperature)
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 2 tablespoons almond flour

Instructions

  1. Cut Chicken Breasts: Slice each chicken breast in half horizontally to create thinner cutlets for even cooking.
  2. Add Seasoning: Season the chicken with salt and pepper, or any additional preferred spices.
  3. Cook Chicken: Heat 2 tablespoons of avocado oil in a skillet or pan over medium heat. Cook the chicken cutlets for approximately 4-5 minutes on each side until golden brown and cooked through.
  4. Set Aside Chicken: Remove the cooked chicken from the pan and set aside on a plate.
  5. Cook Onions: Add 1 tablespoon of avocado oil to the same pan and sauté the chopped onions for 1-2 minutes until they start to soften.
  6. Cook Mushrooms: Add sliced mushrooms to the pan with the onions and cook for 7-10 minutes until mushrooms are tender and browned.
  7. Set Aside Mushrooms: Remove the cooked mushrooms and onions from the pan and set aside.
  8. Whisk Sauce: In a bowl, whisk together cashew butter, unsweetened almond milk, chicken broth, garlic powder, and Italian seasoning until the mixture is smooth and creamy.
  9. Whisk Almond Flour: In the pan, add the remaining 1 tablespoon avocado oil and almond flour. Whisk continuously for 2-3 minutes to toast the flour slightly and form a roux.
  10. Cook Sauce: Pour the prepared sauce mixture into the pan. Whisk and cook for an additional 2-3 minutes, allowing the sauce to thicken and reduce slightly.
  11. Add Tomatoes & Spinach: Stir in the sun-dried tomatoes and fresh spinach, cooking just until the spinach wilts.
  12. Add Chicken & Mushrooms: Return the cooked chicken breasts and sautéed mushrooms to the pan, coating them thoroughly with the sauce. Heat together for about 1 minute to bring all components back to serving temperature.
  13. Add Seasoning: Adjust seasoning by adding more salt and pepper to taste.
  14. Remove From Heat and Serve: Remove the pan from heat. Plate the chicken with the creamy Tuscan sauce and enjoy immediately.

Notes

  • For a dairy-free creamy sauce, cashew butter and almond milk are excellent substitutes for cream.
  • Ensure the chicken breasts are pounded or sliced thinly to cook evenly and quickly.
  • Use unsalted chicken broth to better control the sodium content.
  • Sun-dried tomatoes add a tangy sweetness; choose oil-packed for richer flavor or dry-packed for less oil content.
  • This recipe is naturally gluten-free and can be adapted to be low carb by omitting sun-dried tomatoes if desired.

Find it online: https://cozyplatter.com/healthy-tuscan-chicken-recipe/