Looking for an easy weeknight dinner that’s packed with flavor? This Gluten & Dairy Free Tuscan Chicken in a Creamy Mushroom Sun-Dried Tomato Sauce is simple to make and full of rich, savory flavors. Juicy chicken breasts simmer in an oat-based cream sauce with sautéed mushrooms, sun-dried tomatoes, and spinach. It’s naturally free of gluten and dairy, ready in under 40 minutes, and pairs perfectly with brown rice and veggies for a complete meal.
The Inspiration
I first made this Gluten & Dairy Free Tuscan Chicken in a Creamy Mushroom Sun-Dried Tomato Sauce for a casual dinner with friends. Coming off the holidays, I was craving something warm and cozy but also nourishing, something that didn’t feel heavy yet still tasted like a treat. After weeks of indulgent holiday meals, I wanted a dish that felt special but didn’t require going out to eat. This recipe came together with ingredients I already had on hand, making it the perfect mix of simplicity and comfort.
Mushrooms and sun-dried tomatoes are some of my favorite flavors to cook with. They bring such a rich, savory depth to any dish, and pairing them with a creamy sauce made with oat creamer was a natural fit. The result was a hearty, restaurant-quality meal that didn’t take hours to make or leave me feeling like I’d overdone it. Sharing it with friends only made it better, good food always tastes best when enjoyed with people you care about. If you’re looking for another cozy meal to share with friends, try my Swedish Style Meatballs with a Creamy Dairy-free Mustard Sauce.
Kitchenware you’ll need:
- Skillet: For your sauce and your meatballs! I love a non-toxic skillet like this Caraway pan.
- Meat Thermometer: An absolute must when cooking meat! This has been a game-changer in starting to cook more meat for myself.
- A good knife: A good knife goes a LONG way, I love using a sharp knife to cut my sun-dried tomatoes, they can always be a bit tough!
Flavor Additions and Substitutons
If you’re looking to customize this dish to fit your tastes or work with what you have in the pantry, here are some easy flavor additions and substitutions:
Additions
- Add a burst of citrus: A squeeze of fresh lemon juice at the end brightens up the flavors and adds a fresh, zesty finish.
- Spice it up: If you like a little heat, throw in some crushed red pepper flakes or a dash of smoked paprika to kick things up.
- Incorporate more veggies: Zucchini, bell peppers, or asparagus are great options to add to the sauce or serve alongside the chicken.
- Herb it up: Fresh herbs like basil, parsley, or thyme can bring a fresh, aromatic flavor to the dish.
- A Splash of Wine: A splash of dry white wine can add another level of richness to the dish.
- Dairy-Free Cheesy Flavor: If you’re looking for a slightly cheesier flavor without the dairy, add a tablespoon of nutritional yeast to the dish.
Substitutions
- Swap sun-dried tomatoes: Roasted red peppers work just as well as a substitute for sun-dried tomatoes and bring a similar sweetness.
- Creamy alternatives: If you’re out of oat creamer, unsweetened rice milk with a bit of cornstarch will give you a creamy texture. You can also use vegetable or chicken broth with cornstarch if you don’t have creamer.
- Go Meat-less: If you’re vegetarian, you can swap the chicken for chickpeas or white beans in this dish.
Step-by-Step Directions for Gluten & Dairy-Free Tuscan Chicken in a Creamy Mushroom Sun-Dried Tomato Sauce
This Gluten & Dairy-Free Tuscan Chicken in a Creamy Mushroom Sun-Dried Tomato Sauce is a cozy and flavorful dish that’s perfect for any weeknight dinner. Let’s get started!
- Sauté the mushrooms, garlic, and sun-dried tomato: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic, sliced mushrooms, and one sun-dried tomato, cooking for about 10 minutes or until the mushrooms are tender and golden. Season with 1 teaspoon salt, 1 teaspoon Italian seasoning, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Once the mushrooms are fully cooked, remove half of the mixture from the pan and set it aside for later. You’ll use the other half, along with the sun-dried tomato, for your sauce.
- Blend the sauce: In a blender, combine the remaining mushroom mixture, the sun-dried tomato, oat creamer, rosemary, and gluten-free flour. Blend until smooth and set aside.
- Season the chicken: In a bowl, season the chicken breasts with 1 teaspoon salt, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Toss the chicken to coat evenly. You can marinate for 2-3 hours or cook right away.
- Sear the chicken: Add 1 teaspoon olive oil to the same pan used for the mushrooms. Place the chicken breasts in the pan and sear them on medium heat for about 3 minutes on each side, until they are nicely browned.
- Add the sauce and spinach: Pour the blended sauce over the seared chicken, then chop the remaining sun-dried tomatoes and add them to the pan. Stir in the reserved half of the mushroom mixture and sauté for an additional 2–3 minutes. Add the fresh spinach and cook for another 5–7 minutes until the spinach is wilted and the chicken reaches an internal temperature of 165°F.
- Serve: For a complete meal, serve the Tuscan chicken with brown rice and your favorite veggies. If desired, top with a pinch of crushed red pepper for an extra kick.
Now enjoy this delicious and easy to make meal!
Print
Gluten and Dairy Free Tuscan Chicken with a Creamy Mushroom Sun-dried Tomato Sauce
- Total Time: 40 minutes
- Yield: Makes 5 servings 1x
Description
Enjoy this Gluten & Dairy-Free Tuscan Chicken in a creamy mushroom and sun-dried tomato sauce for a cozy, flavorful weeknight meal.
Ingredients
3 cloves garlic
8oz sliced white mushrooms
3 oz fresh spinach
1/4 cup sun-dried tomatoes
1.5 cups unsweetened oat creamer
5 thin sliced chicken breasts
3 tbsp olive oil + 1 tsp
2 tsp Italian Seasoning
1 tsp Fresh rosemary
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp gluten-free flour
Optional: 1 tsp crushed red pepper
Instructions
- Sauté the mushrooms, garlic, and one sun-dried tomato in 2 tbsp olive oil. Add 1 tsp salt, 1 tsp Italian seasoning, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder. Cook for about 10 minutes or until the mushrooms are fully cooked through. Place half the mixture in a bowl to save for later and allow half to use for your sauce.
- To create the sauce, add half of the mushroom mixture and the one sun-dried tomato to a blender. Add the oat creamer and gluten free flour. Blend until smooth and set aside.
- In a bowl, combine your chicken breasts with 1 tsp salt, 1 tsp Italian seasoning, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1 tbsp olive oil.
- In the same pan as your veggies, add 1 tsp olive oil and add your chicken to sear on medium heat. Cook for 3 minutes each side and add in your sauce.
- Chop the remaining sun-dried tomatoes and add to the sauce along with half the mushroom mixture. Sauté for 2-3 minutes before adding your fresh spinach. Let the mixture cook for another 5-7 minutes or until your chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Top with crushed red pepper. Serve with rice and a veggie, enjoy
- Prep Time: 15 minutes
- Cook Time: 25 minutes
FAQ for Gluten & Dairy-Free Tuscan Chicken in a Creamy Mushroom Sun-Dried Tomato Sauce
1. Can I use regular cream instead of oat creamer?
To keep this recipe dairy-free, I recommend using unsweetened oat creamer. However, you can substitute with rice milk or broth, combined with cornstarch or arrowroot powder.
2. What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes on hand, roasted red peppers are a great substitute. They add a similar sweetness and depth to the dish.
3. Can I make this recipe ahead of time?
Yes, you can prep the chicken and sauce in advance. Store them separately in the fridge and assemble and cook them together when you’re ready to eat.
4. What can I serve this with?
This dish pairs well with brown rice, quinoa, or roasted vegetables. You can also serve it over gluten-free pasta for a complete meal.
5. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of oat creamer if needed to bring back the creamy texture.
6. Can I add more vegetables to this recipe?
Absolutely! Feel free to add zucchini, spinach, or bell peppers for extra veggies. They’ll cook right in the sauce and add more flavor and nutrition to the dish.
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