20-minute Creamy Tuscan Chicken

5 from 3 reviews

This 20-minute Creamy Tuscan Chicken recipe is a weeknight staple. This recipe is a must make and is such a dreamy way to enjoy eating chicken. Made with all pantry staples and it is gluten-free, dairy-free and absolutely delicious.


  • 2 large chicken breasts, sliced lengthwise so they are about 1/4 inch thin
  • Sea salt and black pepper to taste
  • 1/2 teaspoon garlic powder
  • 2 tablespoons gluten-free flour (or regular flour if not gf)
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon dijon mustard
  • 1 cup full-fat coconut milk (or use heavy cream if not dairy-free)
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 cups baby spinach
  • 1 tablespoon fresh basil, chopped


  1. Season chicken with spices and coat in flour on both sides
  2. Melt the oil in skillet over medium/high heat
  3. Once hot, add the chicken and cook for 4-5 minutes on each side or until golden. Remove from skillet and set aside
  4. Deglaze the pan with chicken broth and mustard (scrape up any brown bits and let it simmer for 1-2 minutes)
  5. Add in the milk, spinach and sun-dried tomatoes and stir
  6. Add in the chicken to the pan and cook on low heat for 5-10 minutes so chicken is fully cooked through and sauce reduces a bit
  7. Then add in basil and season as needed and enjoy!
  • Author: Rachel