Dairy Free Tuscan Chicken (Like Marry Me Chicken, No Cream)

this recipe

Making dairy-free tuscan chicken (step-by-step)

This creamy dish comes together all in one pan. Here’s how:

Looking for more creamy recipes? Check out our Comfort Food Category!

Why coconut milk works here (and why brand matters)

Coconut milk is the only dairy-free swap that actually delivers a creamy, restaurant-style sauce. We use full-fat coconut milk, specifically the Aroy-D brand, because it is pure coconut without added water or stabilizers. Other brands often separate in the can or thin out the sauce.

If your can is separated when you open it, dump it in a blender for a few seconds before adding it to the pan. Coconut cream works the same way and gives a slightly thicker sauce (the Native Forest brand has worked well for us). The garlic, shallot, sun-dried tomatoes, and Italian herbs cover the coconut flavor completely. The finished sauce reads as creamy and savory, not coconut-forward.

What to serve with marry me chicken

We serve this over white rice or pasta most often, but mashed potatoes or roasted potatoes work well too. It is also good with a simple roasted vegetable side or over greens.

For more dairy-free chicken dinners, try our dairy free chicken recipe with mustard sauce or our dairy free chicken breast recipe with mushroom sauce.

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Dairy Free Tuscan Chicken (Like Marry Me Chicken, No Cream)

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 4

Marry me chicken without the cream. This is the dairy-free tuscan chicken we make on repeat at our house, and the one readers come back for. After years of testing dairy-free versions of chicken dinners, we still think this one is our personal best.

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Ingredients

½1x2x3x

• 1 shallot, diced
• 4 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tsp sea salt
• 1 tsp pepper
• 4 chicken thighs, (or chicken breasts, see step #2)
• 2 tbsp avocado oil
• 1/4 cup chicken broth, see notes
• 2 tbsp arrowroot starch, see notes
• 1.5 cups coconut milk
• 1/2 cup sun dried tomatoes
• 1/4 cup basil, chopped
• 3 cups spinach
• Chopped parsley, optional topping

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Instructions

 

• Prepare shallot and garlic as noted. Place Italian seasoning, sea salt and pepper in a small bowl and mix.
  1 shallot, diced, 4 cloves garlic, minced, 1 tsp sea salt, 1 tsp pepper, 1 tbsp Italian seasoning
• If using chicken breasts, place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. (Skip this step if using chicken thighs)
  4 chicken thighs
• Heat a large skillet over medium heat and add in avocado oil. Sprinkle both sides of the chicken with the Italian seasoning mix.
  2 tbsp avocado oil
• Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 4-5 minutes, until a nice brown crust has formed. Flip and cook another 4-5 minutes on the other side, until the chicken is mostly cooked through.
• While the chicken is cooking, whisk together chicken broth and arrowroot starch.
  1/4 cup chicken broth, 2 tbsp arrowroot starch
• Remove chicken from the skillet and set aside.
• Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
  1 shallot, diced, 4 cloves garlic, minced
• Add coconut milk, sun-dried tomatoes and basil to the pan. Give the chicken broth mixture a quick whisk and pour that in as well.
  1.5 cups coconut milk, 1/2 cup sun dried tomatoes
• Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
• Add the chicken back to the skillet with the sauce. Cover and turn the heat down to low. Simmer for about 3-4 minutes, or until the chicken is fully cooked.
• When the chicken is done, add in the spinach an basil. You might have to add it in batches. Stir the spinach in until wilted.
  1/4 cup basil, 3 cups spinach
• Serve with rice, potatoes, noodles, or cauli rice. Spoon some sauce over everything for serving. Sprinkle with chopped parsley (optional).
  Chopped parsley

Last Step:

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Notes

• Nutrition estimates are per serving and an estimate provided for reader benefit.  See our full nutrition information disclosure here.  
• You can use chicken breasts instead of thighs for this recipe. Follow the instructions to flatten the chicken breasts (step 2). Adjust cooking time if needed to ensure the chicken is fully cooked.
• If your sauce is too thick, add in more chicken broth to get the consistency you want.
• If you don’t have arrowroot starch, you can substitute tapioca starch or corn starch. Corn starch is not considered Paleo or Whole30.

Calories: 550kcal, Carbohydrates: 18g, Protein: 23g, Fat: 45g, Fiber: 3g

Course: Main Course

Author: Justin Winn

Cuisine: Italian

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