Top 9-Free Tuscan Sun-Dried Tomato Chicken

Tuscan chicken dinner.

This one-pan Tuscan chicken dinner has protein, veggies, savory sun-dried tomatoes, and a creamy dairy-free sauce. The sauce keeps the chicken moist and tender, and the mushrooms and sun-dried tomatoes add a generous amount of flavor and texture to the dish.

When preparing my Tuscan chicken, I recommend using dehydrated sun-dried tomatoes, typically found in the spice or condiment aisle. I use these as opposed to the sun-dried tomatoes that are packed in oil and found in the olive aisle. Dehydrated sun-dried tomatoes tend to be less expensive. And a bonus for those of us with multiple food allergies: they contain fewer ingredients than those jarred with oil and spices.

The recipe is excerpted from my new cookbook, called The Easy Allergy-Free Cookbook. I know well how busy life gets, and how having food allergies can make mealtime feel like a challenge.

That’s why in this book, I’ve created 85 recipes that are fuss-free and eliminate allergens, without skimping on nutrition or flavor. I include allergen-free dishes for every meal, with variations on beloved classics along with creative new favorites like a Quinoa Cobb Skillet or this must-try Tuscan Chicken.

Related: see more chicken dishes from Allergic Living here.

Makes: 4 servings
Free of: gluten and all top allergens

Ingredients for Tuscan Chicken

  • 1/4 cup extra-virgin olive oil
  • 4 boneless, skinless chicken breasts
  • 4 cups sliced mushrooms
  • 3 cups spinach or kale
  • 1/3 cup sun-dried tomatoes (about 10 sun-dried tomatoes)
  • 2 cups gluten-free oat milk

Recipe Tips

To save time, you can buy sliced fresh mushrooms.

Instructions for Tuscan Chicken

  1. In a large pan over high heat, warm the olive oil. Add the chicken and sear on both sides for about 3 minutes each until golden brown. Turn the heat down to medium-high and add the mushrooms and cook for about 3 minutes.
  2. Add the spinach and sun-dried tomatoes, stir­ring to combine. Pour in the oat milk, cover, and reduce the heat to medium-low. Simmer for about 20 minutes, or until the chicken is tender its internal temperature reaches 165 degrees F.
  3. Portion into bowls and serve.

 

Excerpt from The Easy Allergy-Free Cookbook, by Amanda Orlando, published by Rockridge Press.
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