Dairy-Free Tuscan Chicken
Dairy-free Tuscan chicken with golden chicken thighs, spinach, cherry tomatoes, and a light cashew-cream sauce, no heavy cream or butter required.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Dinner Recipes
Published
- Total
- 40m
- Servings
- 4
- Level
- medium
I started making this one on weeks when I wanted something that felt like more effort than it actually is. Chicken thighs go golden in the skillet, then spinach and cherry tomatoes wilt down with sun-dried tomatoes and a sauce that pulls everything together. It's a one-pan dinner and the cleanup matches the cooking: short.
The dairy-free part comes down to the sauce. Instead of heavy cream and butter, I use all-purpose cashew cream thinned with a little chicken broth, so it still coats the chicken and vegetables without tasting like a substitute. If you've made Dairy-Free Marry Me Chicken before, this one is its more vegetable-heavy cousin: less sweet, more greens, cannellini beans if you want them for bulk.
Serve it over rice, pasta, or just with crusty bread to mop up the sauce. A side of dairy-free cheesy garlic bread isn't necessary, but I won't talk you out of it either.
This recipe uses: All-Purpose Dairy-Free Cashew Cream
Ingredients
Sauce
- ¾ cupAll-purpose dairy-free cashew cream
- 1 mediumShallot, finely diced
- 4 clovesGarlic cloves, minced
- 1 cupCherry tomatoes, halved
- ⅓ cupOil-packed sun-dried tomatoes, drained and sliced
- ¼ tspRed pepper flakes, optional
- 1 cupLow-sodium chicken broth
- 1 cupCannellini beans, drained and rinsed, optional
Chicken
- 1½ lbBoneless, skinless chicken thighs or thin chicken breast cutlets
- 1 tspItalian seasoning
Seasoning
- 1¼ tspFine salt, divided
- ¾ tspFreshly ground black pepper, divided
Skillet
- 2 tbspOlive oil, divided
Finish
- 5 cupsBaby spinach
- 2 tspFresh lemon juice
- ¼ cupFresh basil, chopped
- 2 tbspDairy-free Parmesan-style topping, optional
Instructions
- 1
If the cashew cream is not already made, prepare one batch of all-purpose dairy-free cashew cream. For the richest sauce, use unsweetened oat milk as the blending liquid.
- 2
Pat the chicken dry. If using breasts, make sure they are thin cutlets or pound them to an even 1/2- to 3/4-inch thickness. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and the Italian seasoning.
- 3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes per side for thighs, or 3 to 4 minutes per side for thin breast cutlets, until golden and almost cooked through. Transfer to a plate.
- 4
Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the shallot, cherry tomatoes, and remaining 1/4 teaspoon salt. Cook for 4 to 5 minutes, stirring occasionally, until the tomatoes soften and start to collapse.
- 5
Add the garlic, sun-dried tomatoes, red pepper flakes if using, and remaining 1/4 teaspoon black pepper. Cook for 1 minute, until fragrant.
- 6
Pour in the chicken broth, scraping up browned bits from the bottom of the skillet. Add the cannellini beans if using and simmer for 3 to 4 minutes, until the broth is lightly reduced and the beans are warm.
- 7
Reduce the heat to low. Stir in the cashew cream until smooth, then add the spinach a handful at a time until wilted. Do not boil hard after adding the cashew cream.
- 8
Return the chicken and any juices to the skillet. Simmer gently for 3 to 5 minutes, spooning sauce over the top, until the chicken reaches 165 F and the sauce lightly coats a spoon.
- 9
Stir in the lemon juice, basil, and dairy-free Parmesan-style topping if using. Taste and adjust with more salt, pepper, lemon juice, or a splash of broth if the sauce is too thick.
- 10
Serve as a skillet dinner with crusty dairy-free bread, roasted potatoes, rice, or pasta.
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How we make it dairy-free
- Heavy cream → Swapped for all-purpose dairy-free cashew cream, thinned with a splash of chicken broth so it pours and coats like cream does.
- Butter → Left out entirely. Olive oil handles the skillet work and the chicken doesn't miss it.
- Parmesan → Optional dairy-free Parmesan-style topping at the end if you want that finishing note. The sun-dried tomatoes and spinach already carry plenty of flavor without it.
None of these swaps need a special trip to a specialty store; cashews and a basic dairy-free Parmesan substitute cover it.
Tips & Variations
Timing note: The listed prep time assumes the all-purpose dairy-free cashew cream is already made. If making it from scratch, add about 40 minutes for soaking and blending.
How this differs from Marry Me Chicken: This Tuscan chicken is spinach-forward, lighter, and more rustic, with cherry tomatoes and optional cannellini beans. Marry Me Chicken is richer, glossier, and more sun-dried-tomato-sauce focused.
Use thighs for the most forgiving version: Boneless thighs stay juicy and suit the rustic skillet style. Thin chicken breast cutlets work too if you prefer leaner chicken.
No flour dredge here: Skipping the flour keeps this recipe lighter and helps separate it from creamier, more sauce-forward skillet chicken recipes.
Choose oil-packed sun-dried tomatoes: They are softer and more flavorful than very dry bagged tomatoes. Drain them, but letting a little seasoned oil cling to them helps the sauce.
Keep cashew cream gentle: Cashew sauces thicken quickly over high heat. Once the cream goes in, keep the skillet at a low simmer and loosen with broth if needed.
Spinach timing matters: Add spinach near the end so it wilts into the sauce without turning dull or watery.
Serving ideas: Serve with crusty dairy-free bread, roasted potatoes, rice, or pasta. It is meant to stand as a skillet dinner, not only as a pasta sauce.
Leftovers: Refrigerate for up to 3 days. Reheat gently with a splash of broth or oat milk to loosen the sauce.
Frequently asked questions
Can I use chicken breasts instead of thighs?⌄
Yes. Thin chicken breast cutlets work fine here, just watch the cook time since breasts dry out faster than thighs. Pull them as soon as they hit 165°F.
What can I use instead of cashew cream if I have a nut allergy?⌄
A canned coconut cream (the thick part only) works in a pinch, though it adds a faint coconut note. Some cooks also use a sunflower seed cream as a nut-free substitute.
Are cannellini beans necessary?⌄
No, they're optional. I add them when I want the dish to stretch further or skip a side of rice. Without them it's leaner and more sauce-forward.
Can I make this ahead or reheat leftovers?⌄
It reheats well in a skillet over low heat with a splash of broth to loosen the sauce back up. The cashew cream can split slightly in the microwave, so stovetop is the better bet.
Dairy-Free Tuscan Chicken · https://nondairydude.com/recipes/dairy-free-tuscan-chicken
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