Easy, creamy and packed with flavor, this dairy free tuscan chicken is the perfect weeknight meal! On the table in 35 minutes with just one skillet, it’s filled with juicy chicken, colorful veggies and a heavenly cashew cream sauce. Egg free and gluten free.

Searching for an easy meal idea? This fantastic dairy free tuscan chicken is bound to be a hit with the entire family.

Between the crazy flavorful sauce, the tender chicken and the fact that it cooks up in ONE skillet, it’s kind of a weeknight dinner dream.

Now, if tuscan chicken sounds at all familiar, it’s probably because you’ve been to an Olive Garden restaurant. They used to carry this dish on their menu and I had family members who ordered it all the time. 

And while there’s no heavy cream or tons of parmesan cheese involved in today’s dairy free version, I promise you that it still delivers in flavor.

No boring chicken here.

Tips & Tricks

1. If you forget to soak your cashews overnight, use the following quick soak method instead. Add the cashews to a heatproof bowl, then cover with boiling water. Let soak for 30 minutes to 1 hour, then proceed with the recipe.
2. I highly, highly, recommend using a high speed blender as the cashews will blend up so smooth and creamy. You can certainly try using a regular blender, just keep in mind it will take longer to smooth out and won’t have a perfect consistency. I’ve found cashew based sauces can be a bit grainy / strange in texture with a regular blender – they just don’t have enough power.
3. About half of a 5 ounce bag of fresh baby spinach leaves will give you the needed 3 cups.
4. The sauce will thicken up a bit as it sits and cools down (i.e. for seconds or leftovers). So I’d suggest having some extra plain almond milk on hand to thin it out if desired. 

Serving Suggestions

Need some ideas for how to put this chicken to good use? Try enjoying it spooned over:

• your favorite pasta
• veggie noodles
• white or brown rice
• cauliflower rice
• dairy free mashed potatoes

Then pair with a simple side salad and you’ve got yourself a complete meal.

How To Store

Fridge: Let the chicken cool completely then transfer to an airtight container. It will keep in the refrigerator for about 3 to 4 days. Reheat gently before enjoying.

Additional Dairy Free Italian Recipes:

• Dairy Free Zuppa Toscana
• Dairy Free Baked Ziti
• Dairy Free Baked Spaghetti
• Dairy Free Bolognese
• Dairy Free Stuffed Peppers
• Dairy Free Lasagna

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Continue to Content

Dairy Free Tuscan Chicken

Yield: about 4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Easy, creamy and packed with flavor, this dairy free tuscan chicken is the perfect weeknight meal! On the table in 35 minutes with just one skillet, it’s filled with juicy chicken, colorful veggies and a heavenly cashew cream sauce. 

Print

Ingredients

For the cashew heavy cream:

• ¾ cup raw cashews, soaked overnight*
• ½ cup low-sodium chicken broth
• ½ cup unsweetened plain almond milk
• 1 teaspoon dijon mustard

For the chicken:

• 2 tablespoon olive oil, divided
• 1 to 1 ½ pounds boneless skinless chicken breasts, cut into chunks
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 3 large cloves garlic, minced 
• 3 cups lightly packed baby spinach leaves
• ½ teaspoon fine sea salt
• ¼ teaspoon pepper
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ⅓ cup chopped sun dried tomatoes**
• ½ cup unsweetened plain almond milk

Instructions

For the cashew heavy cream:

1. Drain and rinse the cashews, then add to a high-speed blender along with the broth, almond milk and mustard.
2. Blend on high until completely smooth and creamy, about 1 minute. Set aside.

For the chicken:

1. Add 1 tablespoon of the olive oil to a large nonstick skillet set over medium heat. When hot, add the chicken pieces to the pan and cook for about 5 to 8 minutes, or until cooked through and lightly browned.
2. Remove the chicken from the pan and set aside.
3. Set the same skillet back over medium heat and add in the remaining 1 tablespoon olive oil. When hot, add in the onion and pepper and cook for about 5 to 7 minutes, or until tender. Stir in the garlic and cook for 30 seconds, until fragrant. 
4. Add in the spinach and cook until wilted, stirring frequently. 
5. Stir in the salt, pepper, basil, oregano, sun dried tomatoes, almond milk, cashew heavy cream and the chicken (with any accumulated juices). Continue to cook for about 1 to 2 minutes, stirring frequently, until everything is warmed through and well combined. 
6. Remove from the heat. Taste and season with additional salt / pepper as needed, then serve as desired.

Notes

*Add the cashews to a small bowl and cover with water. Allow to soak at room temperature for at least 8 hours or overnight. If you forget to soak your cashews, a quick soak method is included in the tips & tricks section in the post above. Please also note you really need a high-speed blender for the cashew heavy cream (more information is also included in the post).

**You want to use sun dried tomatoes that are packed in oil for this recipe. Pat some dry with a towel, then chop and measure out what you need.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 96mgSodium: 498mgCarbohydrates: 23gFiber: 6gSugar: 8gProtein: 46g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.