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Healthy Tuscan Chicken Recipe

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3.9 from 10 reviews

This Healthy Tuscan Chicken recipe is a flavorful and nutritious dish featuring tender chicken breasts cooked with sautéed mushrooms and onions in a creamy cashew butter sauce enriched with sun-dried tomatoes and spinach. It's a wholesome, dairy-free alternative perfect for a satisfying low-carb meal.

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 horizontally to create thinner pieces for even cooking.
  2. Add Seasoning: Season the chicken pieces generously with salt and pepper, or any other preferred seasonings.
  3. Cook Chicken: Heat 2 tablespoons of avocado oil in a skillet over medium heat, then cook the chicken breasts for 4-5 minutes on each side until golden and cooked through.
  4. Set Aside Chicken: Remove the cooked chicken from the pan and set it aside to rest.
  5. Cook Onions: Add 1 tablespoon of avocado oil into the same pan and sauté the chopped onions for 1-2 minutes until fragrant and translucent.
  6. Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 7-10 minutes until they are tender and browned.
  7. Set Aside Mushrooms: Remove the mushrooms from the pan and set aside with the chicken.
  8. Whisk Sauce: In a bowl, whisk together cashew butter, almond milk, chicken broth, garlic powder, and Italian seasoning until smooth.
  9. Whisk Almond Flour: In the same pan, add the remaining 1 tablespoon of avocado oil and almond flour, whisking for 2-3 minutes to cook the flour slightly and develop a roux.
  10. Cook Sauce: Pour the cashew butter mixture into the pan and whisk continuously for 2-3 minutes to allow the sauce to thicken and reduce slightly.
  11. Add Tomatoes & Spinach: Stir in the sun-dried tomatoes and spinach until the spinach wilts and the tomatoes are warmed through.
  12. Add Chicken & Mushrooms: Return the chicken breasts and cooked mushrooms to the pan, coat them thoroughly with the sauce, and heat for about 1 minute to meld the flavors.
  13. Add Seasoning: Adjust salt and pepper to taste, enhancing the flavor as needed.
  14. Remove From Heat & Serve: Remove the pan from heat and serve the Tuscan chicken hot, enjoying its creamy, savory goodness.

Notes

  • Make sure the cashew butter and almond milk are at room temperature to ensure smooth sauce blending.
  • For extra flavor, marinate the chicken breasts briefly before cooking if desired.
  • This recipe is dairy-free and can be made gluten-free by using almond flour as in the recipe.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Serve with cauliflower rice or zucchini noodles for a low-carb meal option.

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