Enjoy this Gluten & Dairy-Free Tuscan Chicken in a creamy mushroom and sun-dried tomato sauce for a cozy, flavorful weeknight meal.

Units Scale

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

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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

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