CREAMY SUN-DRIED TOMATO CHICKEN (DAIRY FREE)
Dairy-free never tasted so good! This Creamy Sun-Dried Tomato Chicken with spinach is perfect with gluten-free pasta or rice pilaf. Even my husband, who loves cheese and all things dairy, didn't know this was dairy-free until I told him! Surprisingly, it's also low in fat and high in protein. We meal-prepped this for the entire week and did not get sick of it one bit. This dish would also make a romantic date night in, just half the recipe for three servings ;)
Did you know? Just 3 ounces of chicken contains over half your daily requirement for Niacin (Vitamin B3), which is essential for converting food into energy. (source)
Choosing the best chicken
When buying chicken, I always look for "organic" or "pasture-raised" with "no antibiotics ever." This ensures the chickens were raised in an open-air environment free of disease. Better yet, look for "Certified Humane" chicken!
I used lean boneless skinless chicken breasts for this recipe, but chicken thighs would work as well.
Dairy-free product recommendations
This Creamy Sun-Dried Tomato Chicken is dairy-free, so I used a few dairy-free products here. First, I sautéed the chicken with this vegan buttery spread plus some extra virgin olive oil. The creamy sun-dried tomato sauce calls for unsweetened cashew milk and vegan parmesan. You can also use oat or rice milk, just make sure it's unsweetened!
And of course, if you don't need dairy-free you can just use low fat dairy milk, unsalted grass-fed butter, and natural shredded parmesan.
Gluten-free product recommendations
This recipe is also gluten-free since I used gluten-free pasta. Many gluten-free pastas just fall apart after cooking, but I've found a few winners over the years! My favorite brands are Barilla gluten-free, Jovial gluten-free, and Ancient Harvest gluten-free. Most of these I've been able to find at Walmart and Kroger stores.
I also used gluten-free flour to thicken the sauce. Cassava flour or fine oat flour would also work!
Other ingredients
You'll also need white cooking wine, dijon mustard, garlic, black pepper, salt, sun-dried tomatoes (not in oil), and spinach (fresh or frozen).
That's it! I hope you'll try this Creamy Sun-Dried Tomato Chicken and let me know how you like it :) Simply rate the recipe or comment below!
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Creamy Sun-Dried Tomato Chicken (Dairy Free)
Sarah Wilkins
6
10 minutes
20 minutes
397
Dinner
This Creamy Sun-Dried Tomato Chicken with spinach is perfect with gluten-free pasta or rice pilaf. Even my husband, who loves cheese and all things dairy, didn't know this was dairy-free until I told him! Surprisingly, it's also low in fat and high in protein.
Ingredients
- 1 1/2 lbs. chicken breast
- Salt + pepper
- 1 tbsp. vegan buttery spread (or unsalted butter)
- 1 tbsp. extra virgin olive oil
- 1 tbsp. (3 cloves) garlic, minced
- 1 1/2 tbsp. gluten-free flour (or all-purpose flour)
- 3/4 cup white cooking wine
- 1 cup unsweetened cashew milk (or low fat dairy milk)
- 1/2 cup grated vegan parmesan (or dairy parmesan)
- 2 tsp. Dijon mustard
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1.5 oz. sun-dried tomatoes (without oil)
- 1 1/2 cup fresh or frozen spinach
- 9 oz. dry gluten-free pasta
Directions
Sprinkle chicken breasts with salt and pepper on both sides.
Heat olive oil and buttery spread in a skillet over medium heat.
Cook chicken breasts in hot skillet for 4-6 minutes per side until cooked through. Set aside on a plate. Slice into strips once cool enough to handle.
Add minced garlic to skillet and cook 1-2 minutes until fragrant.
Sprinkle flour in bottom of skillet, then pour white wine over top and simmer 1-2 minutes.
Add cashew milk, parmesan, dijon, pepper, salt and sun-dried tomatoes. Simmer 1-2 minutes until cheese is blended and tomatoes are softened.
Add spinach and cook just until wilted. Remove from heat.
Cook pasta according to package directions (7 minutes for al dente) and divide into six equal servings.
Divide creamy sun-dried tomato chicken evenly over top pasta and toss to combine.
Enjoy fresh or store in airtight meal prep containers in the fridge up to 4 days or the freezer up to a month.
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